Crêpe

A crepe, crepe also written ( Breton krampouezhenn, pl. Krampouezh ) is a Breton form of sponge cake, which is a popular snack in France and is also found in other countries.

Nature

Crepes are very thin and are traditionally baked on a round, cast iron plate, the so-called pancake maker. For the crepes are thin and uniform, the liquid dough is quickly passed with a Teigrechen. The dough is usually tasteless or slightly salted. It is compared to the German and contains less liquid batter egg and flour less. Crepes are baked with almost no fat.

Coverings

In Brittany, crêpes are generally assigned sweet, such as sugar, jam, fresh fruit or chocolate hazelnut cream. Even butter is considered sweet ingredient. Before eating, folds or rolls it along the crepier. One of the most famous variations is the crêpe Suzette, in which the pancakes are soaked with the juice of fresh oranges or coated with orange marmalade. The de plaisir to quarts ( quarters of joy) folded crêpes flambéed with orange liqueur. While a distinction is made strictly in Brittany, between the sweet crêpes and savory galettes are also occupied hearty in other regions, especially outside France crepes, for example, with ham, cheese, egg, fish, vegetables or cheese.

History

The history of crepes goes way back: crepes are a further development of the Galette, offered still unchanged in Brittany. Galettes emerged from the remains of a buckwheat soup. They were on a flat ocean ( Breton " jalet " ) baked and topped with savory ingredients such as cheese, fish and bacon.

Traditions

Crêpes are firmly anchored in the food culture of Brittany and other French regions. For example, are eaten on February 2, the French Chandeleur ( religious holiday Presentation of the Lord or Candlemas ) in many French regions crepes every year.