Origin of crepes in France

Crepe is a very thin pancake made from wheat flour. You can see this here that crepe is a French word that was derived from a Latin word crisp meaning curled. The conglomerate mixed berries, lemon cream, fruit filling of syrup, or fresh fruit. This type of pancake is consumed by almost everybody in France and is therefore considered a national dish.

Different types of crepes originated from different regions of France.

Preparation

Crepes are delicious when prepared most appropriately. The simple way to prepare these crepes is to first pours a thin liquid of butter or oil on a hot frying pan or circular plate. The pan or circular plate being used should contain traces of butter. The butter poured can be distributed equally by either tilting the pan or using the spatula to distribute it.

The most common fillings for crepes are mushrooms, eggs, ham, cheese, asparagus, ratatouille, artichoke, and other meat products.

Other sweet items that make the crepe delicious include: ice cream, jam, bananas, nuts, poppyseed, cinnamon, dairy, Nutella, and many others. To improve its sweetness the following are added: sugar, lemon juice, whipped cream, sliced soft fruit, fruit spreads, and many others.

Types of crepes

Ficelle Picarde

This a traditional pancake that is common in the French region of Picardy. It is common in many restaurants throughout France. This dish consists of a savory pancake. It is filled with ham, cheese, and mushrooms.

This type of crepe was first prepared in amien city in the year 1950. It used to be served to locals who used to attend Hotoie Exhibition.

Ficelle Picarde

Crepes Normande

This is simply an apple pie in a crepe. It is made with combinations of flour, eggs, milk, sugar, and salt. It is filled with butter, sugar, cinnamon, and tart apples.

They are served with whipped cream, accompanied by ice cream. Further, you can drain it down with sweet caramel syrup to crown the meal.

Crepes Normande

Gateau Mille crepes

This pancake consists of crepes stacked on top of each other in layers. It has a coating of pastry cream or icing sugar. The top of the cake is covered with a thin layer of caramelized sugar.

It is filled with all kinds of filling and can be drained down with various fresh fruits, whipped cream, and ice cream.

Gateau Mille crepes

Crepes Suzette

Is sweet crepes made from à la flambé are immersed in beurre Suzette. Beurre is a sauce made with butter, tangerine, caramelized sugar, zest. It is flavored with liqueurs such as Grand Marnier, curacao, and many others.

This type of crepe was first made by Henri Charpentier in 1895 in Monaco. Henri describes this crepes that he made them when he accidentally set fire to a pan of crepes he was preparing for the prince of wales king Edward vii.

After burning the crepes, he realized that they tested better and decided to serve them. He later named them after a beautiful French girl Suzette, the prince’s companion.

Crepes Suzette

Galettes de Bretagne

These are crepes from the Brittany region in northwestern France. They are made from buckwheat flour. The filling ingredients are ham, mushroom, eggs, and bacon.

The history of these cakes states that they were accidentally by a farmer who spilled buckwheat porridge on a hot surface.

These crepes are nutritious and contain fiber and vitamin B1 and B2 that are important in thwarting high blood pressure.

Galettes de Bretagne

Gallete saucisse

This is sweet crepes from the French Brittany region. It consists of cold buckwheat that is wrapped around a hot warmed grilled pork sausage.

Its origin dates back in the 15th century. It was first prepared using pork offal. It is served with a glass of Breton cider.

Gallete saucisse


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