Quick! I need to know when the Crepe originated?!
Quick! I need to know when the Crepe originated?
Answers:
crepes originate from bretagne (brittany), a region in northwestern france. they are made from buckwheat flour and are eaten with ham, eggs and other savoury fillings. they are known as galettes, except in the western part of bretagne where they are known as crepes. the ones made from wheat flour are used for dessert. crepes supposedly orginated due to the lack of bread which was caused by insufficient wheat production due to poor land. many countries in asia, northwestern, mediterranean, central and eastern europe also have their own version of "crepes". in reality, no one really knows the real origin of crepes.
common fillings for french meal crepes are: asparagus, mushrooms, cheese, ham, eggs, ratatouille, spinach, meat, etc.
common fillings for sweet crepes are: jam, melted chocolate, ice cream, dairy products, bananas, nutella, berries, poppyseeds, soft fruits, cinnamon, etc.
the following is jacques torres's delicious recipe for sweet crepes:
3 large eggs
1/4 c. (50g) granulated sugar
1/2 vanilla bean
scant 1/2 c. (75g) unbleached all-purpose flour
grated zest of 1/2 orange
grated zest of 1/2 lemon
scant 2/3 c. (150g) whole milk
scant 1/2 c. (100g) heavy cream
1 - 2 tbs. (14 - 28g) unsalted butter for cooking
1. place sugar and eggs in a large mixing bowl and beat with an electric mixer set on medium speed until thoroughly combined, ~1minute.
2. use a sharp knife to slice the vanilla bean in half again, lengthwise. separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.
3. add the vanilla seeds, flour, citrus zests, and half of the milk to the egg mixture and beat on medium speed until well incorporated. add the milk in 2 additions to prevent dry ingredients from clumping together.
4. add remaining milk and heavy cream and continue to beat until the crepe batter is smooth and homogenous. if the batter is lumpy, use a hand-held immersion blender to make it smooth. otherwise, use a blender and then strain it through a fine-mesh sieve.
5. grease an 8-inch nonstick crepe pan (a nonstick frying pan works too) with ~1 tsp. of the butter and place over medium-high heat. once it is hot, wipe away any excess butter with a paper towel.
6. pour a small amount of crepe batter, ~2 tbs., into the pan and tilt the pan to spread the batter evenly. the batter should barely cover the bottom of the pan.
7. cook until it browns around the edges, ~30 secs. use a large spatula or pancake flipper to gently lift one side of the crepe and carefully turn it.
8. cook the crepe until the other side starts to brown, ~30 secs. you may need to adjust the level of heat if the crepe cooks too quickly and burns in places. the crepe should be thin, light, and evenly browned.
9. slide the crepe onto a plate and continue to make crepes until all of the batter is used. if the crepes begin to stick to the bottom of the pan, you should lightly butter the pan again
the finished crepes may be stacked directly one on top of each other and can be made 1 or 2 days in advance if kept well wrapped in the refrigerator. when crepes are cold, they may stick together due to the butter residue on the surface of the crepes. if you warm the crepes slightly in the microwave for 10 to 15 secs. on high power, they will separate easily.
Source(s):
http://en.wikipedia.org/wiki/brittany...
pretty sure it's a french recipe
I think it originated in France. I know cuz I am french.
While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. It is said that crêpes were born in this region because they couldn't grow enough wheat to bake bread due to the poor land. Crepes can be compared to the African injera and the Spanish tortilla.
The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled".