Let's talk about Crepes!

By Gaurav Karn

A fancy way to say “pancakes,” crepes are the French word for a delicate, thin pancake that can be served as a tempting breakfast, an interesting appetizer, a tasty entrée, a vegetable-filled side-dish, or sugary as a luscious course. The word comes from the Latin Crispus, that means twisted or wavy. These spectacular pancakes fool everybody into thinking they're tough to make or need a special instrument (a French crepe pan is good however not necessary; any little pan can be used), or are just for special occasions, a la flaming Crepes Suzette. Actually, they are easy to make. By preparing them in advance, crepes can reduce meal preparation time. They freeze beautifully and defrost in minutes.

You can let your imagination explore all the ways that this versatile and delicate very little cake is accustomed to enhance and show even the foremost standard foods. The crepe is made by cooking a thin batter sparingly in a very thin layer in a frying or special crepe pan. Crepe batter is prepared in advance and allowed to stand so that the flour swells and any air beaten in during preparation has time to dissipate. When standing, a touch of extra liquid is also added to the batter to confirm that the crepes are fine and even. Milk or water is used to combine, and therefore the batter should always have a gushing consistency. It is fried in oil or butter.

Traditionally, crepes are served filled with a fairly thick mixture, based on béchamel or veloute sauce. More often, crepes are prepared as sweet dishes. They may be served plain and dusted with sugar or filled with jam, cream (sometimes with fruits), honey, or melted chocolate. They'll be served warm, flamed, or bedded on high of one another to form a cake. The average crepe has solely twenty calories, and if you select low-calorie fillings, you’ve got a diet-friendly meal. attempt one in situ of rice, noodles, crackers, biscuits, or bread. Stretch leftovers as filling in crepes to feed your family.  As an entrée, crepes build an exotic meal out of leftovers or can be the basis of a nice party dish for hors d’oeuvres.

Cooking with crepes isn’t new. Every nationality has its own variation. Russians make blinis with caviar. Jewish blintzes with fruit and sour cream are famous. Mexicans have tortillas with frijoles, Scandinavians make fyllda pannkakor, Hungarians love walnut palacsinta, the Italian version is the manicotti crepe, and egg rolls belong to the Orient. These are just a few examples of the versatility of this delicate pancake.

Crepes are convenient, accommodating, chic, and versatile.  There are about 24 different batters to use and over 200 different fillings.  Crepes can be made lighter or heavier by the egg amount used in the batter or by using water or milk for the liquid.  May 6th is National Crepe Suzette Day, therefore it's fitting to present a quick history concerning Crepe Suzette. In the nineteenth century, the chef at the Monte Carlo, Henri Charpentier, accidentally discovered a new way to prepare a crepe.  He planned a crepe course for a dinner ordered by the patrician of Wales (who later became Edward VII), whose guests enclosed a young girl named Suzette. The chef had prepared a special orange and liqueur flavoured sauce in advance. Once he heated the sauce, it accidentally flamed. Worried, Charpentier tasted the sauce when the flames died and found it required no salvaging, however, the taste was improved, therefore he served it. Asked for the name, he dubbed his triumph “Crepes Princess,” however the prince renamed the dish in honour of Suzette, then it's been referred to as ever since.

The Crepes Suzette is a delectable mixture of flavours and textures: tart and sweet, orange tasteful and with sturdy hard liquor, and it offers a fiery presentation!


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