Crêpe

Crêpe
Crepes dsc07085.jpg
A stack of crêpes
Alternative names Crepe
Type Pancake
Place of origin France
Serving temperature Warm or Hot
Main ingredients Wheat flour or buckwheat flour, milk, eggs
Cookbook: Crêpe  Media: Crêpe
A sweet crêpe opened up, with whipped cream and strawberry sauce on it.
Video demonstration of preparing crêpes.

A crêpe or crepe ( p/ ( About this sound  listen) [1] or p/, French:  [kʁɛp] ( About this sound  listen), Quebec French: [kʁaɪ̯p] ( About this sound  listen)) is a type of very thin pastry, usually made from wheat flour (crêpes de froment) or buckwheat flour ( galettes). Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos (τίγανος), meaning "frying pan", which in English is literally translated to Pancakes [Athenaeus, Deipnosophistae, XIV, 645c; Galen, On the Properties of Foods, I, 3]. The French term, crêpe, derives from the Latin crispa, meaning tiganitai with "creases". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Preparation

Crêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel. [2] [3] Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan.

Because the outside of the crêpe is more attractive, they are rarely served inside out. [4]

Sweet crêpes are generally made with wheat flour while savory crêpes are made with non-wheat flours such as buckwheat. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar. [5]

Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.

When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

Other Languages
العربية: كريب (طعام)
Atikamekw: Tekirep
беларуская: Крэпы
brezhoneg: Krampouezh
català: Crep
Чӑвашла: Икерчĕ
čeština: Crêpe
Cymraeg: Crêpe
dansk: Crêpe
Deutsch: Crêpe
Diné bizaad: Abeʼ bee neezmasí
Ελληνικά: Κρέπα
español: Crepe
euskara: Krepe
فارسی: کرپ
français: Crêpe
한국어: 크레프
Ido: Krespo
Bahasa Indonesia: Crêpe
íslenska: Crêpe
italiano: Crespella
кырык мары: Меленӓ
Latina: Crispa
мокшень: Пачат
日本語: クレープ
norsk: Crêpe
occitan: Pescajon
Papiamentu: Reskoek
polski: Crêpe
português: Crepe (culinária)
Ripoarisch: Pannekoche
română: Clătită
shqip: Krepa
suomi: Ohukainen
svenska: Crêpes
Tagalog: Crêpe
татарча/tatarça: Коймак
Tsetsêhestâhese: E'kôsé'haseo'o
Türkçe: Akıtma
українська: Креп (страва)
Tiếng Việt: Bánh kếp
walon: Vôte
吴语: 克来普
粵語: 法國薄餅
中文: 可麗餅