Crêpe
type of very thin pancake
Alternative names | Crepe |
---|---|
Type | Pancake |
Place of origin | Brittany, France |
Serving temperature | Warm, hot or cold |
Main ingredients | Wheat flour or buckwheat flour, milk, eggs |
A crêpe or crepe (/kreɪp/ or /krɛp/, French: [kʁɛp] (listen), Quebec French: [kʁaɪ̯p] (listen)) is a type of pancake. The dough is made of flour, eggs, and a liquid, usually milk or water. The crepe is then cooked on both sides.
Originally, crêpes came from Brittany in France, where they originated in the 13th century.[1] Today, they can be found all over the world.
There are two varieties: the sweet crêpe, crêpe sucrée, and the salty one, which is usually called galettes. Crêpes are usually consumed with a filling.
When preparing the gallettes, usually a different kind of flour is used (blé de Sarassin, from Buckwheat), and less sugar is used.
Special places that mainly servecrêpes are called crêperie in France.
- A sweet crêpe opened up, with whipped cream and strawberry sauce on it
- Video demonstration of preparing crêpes
- A small crêperie
- Crêperie in Germany
References
Other websites
- Media related to Crêpe at Wikimedia Commons
- The dictionary definition of crêpe at Wiktionary
- Crêpe at Wikibook Cookbooks
- How to make a crepe
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