The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crêpes originated in Brittany, in the northwest region of France. Crêpes were originally called galettes, meaning flat cakes. The crepe was initially made with buckwheat as white wheat flour which had been as expensive as sugar, honey or meat. White flour crêpes appeared only at the turn of the 20th century when it became affordable. White flour crêpes are as thin as buckwheat crêpes but softer as a result of the eggs, milk, and butter used to make them.
Crêpe making has evolved from being cooked on large cast-iron hot plates heated over a wood fire in a fireplace to hot plates that are now gas or electric heated. The batter is spread with a tool known as a rozel and flipped with a spatula. In Brittany, crêpes and galettes are traditionally served with cider.
I love crêpes. I love them more than pancakes…YUP. It’s hard to find good crêpes outside. Once I tried the crepes from Dragon mart, it was so rubbery and smelled like eggs. The dip&dip crêpes are so overwhelming and you could choke on all that chocolate! Not all places in Dubai serve bad crêpes, the ones I like the most are from the vox cinemas… Yea surprising, they are just right with the right amount of chocolate too! But unfortunately I can’t head to the cinemas every time I craved them, and that’s why I learnt to make crêpes at home. Here is a fail proof and easy recipe to make the most delicious crêpes ever.
RECIPE: FAILPROOF CRÊPES
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 2 large eggs
- 1 3/4 cups of milk
- 2 tsp vanilla essence
- 2 tbsp melted butter
- Toppings and fillings of your choice
Mix all the ingredients together in a blender. You can also use a cake beater but I think the blender is quick , easy and less stuff to wash. The consistency of the batter should be runny , if not add some more milk! But this recipe is tried and tested plenty of times , so that wont be necessary if you stick to the portions mentioned. You can make these crepes in a pan too ! You don’t need any fancy equipment.
Pour the batter onto a non stick pan and allow it to cook until the edges turn crispy and start lifting of the pan. Thats when you turn it and remove it from the pan.
Apply the filling to the crepe whatever it maybe and fold it according to the picture or you can stack the crepes. I just like plain old nutella for the filling .