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A crêpe or crepe ( Longman Pronunciation Dictionary. 3rd Ed. 2008.
Merriam-Webster Dictionary or , , ) is a dish made from Leavening agent batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury Kaletez (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.
There are a few superstitions around the preparation of crêpes for Le Jour des Crêpes.
One example involves holding a gold coin (such as a Louis d'or) or ring in the left hand while successfully flipping a crêpe in a pan with the right hand. It's said to bring a person wealth in the upcoming year (other variations describe a year of good weather).
Another version of the tradition involves cooking a crêpe with a gold coin on top. Some hide the first crêpe in a drawer instead of eating it for good luck in the coming year. Eating and sharing crêpes with others on Candlemas is another tradition based on popes giving food to the poor every year on February 2.
A traditional rhyming French proverb describes the tradition of eating crêpes on Candlemas: “manger des crêpes à la chandeleur apporte un an de bonheur” (eating crêpes on Candlemas brings a year of happiness).
Savory crêpes can be made with non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a wheat allergy or gluten Food intolerance to eat this type of crêpe. Common savory fillings for crêpes are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
Batters can also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar."Wrap it up in a crêpe; Thin pancakes work in savory or sweet dishes." Times-Colonist (Victoria, British Columbia). (24 April 2013 Wednesday) LexisNexis Academic. Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. An Indian variety of the crêpe uses a multi-grain flour called "bhajanee," eggs, curd, and an assortment of spices as its ingredients. It is a modern variation of an Indian dish called Thalipeeth. Crêpes can also be made into crepe cakes by stacking plain crepes on top of each other, adding a layer of filling between the layers. Fruits, chocolate, cookies, marshmallow, etc., can be added. Most crêpe cakes are sweet and considered dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15–30 layers, and the crêpes used are very thin and soft.
A cake made with layers of crêpes with a filling in between is called “gâteau de crêpes” or “ミルクレープ(mille-crêpes)” (a Japanese-made French word combining crêpes and mille-feuille). This French pâtisserie, was popularized by Emy Wada, a pâtissière who studied in France and operated Paper Moon Cake Boutiques in Japan, in the 1980s. In 2001, she expanded to New York City, where she supplied crêpe cakes to popular chains Dean & DeLuca and Takashimaya through the company Lady M.
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In older versions of crêpe recipes, beer or wine was used instead of milk. Buckwheat flour is often used as well, specifically in making a Galette.
The 49er flapjack is a sourdough crêpe which is popular in the United States, getting its name from the popularity of this style of pancake during the California Gold Rush. Because it is similar to a Swedish pancake, the 49er is sometimes served with lingonberry sauce, although most often, it is rolled up with butter and powdered sugar or served open-faced and topped with maple syrup.
Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the goûter, in France.
In areas of central Europe, formerly belonging to the Austro-Hungarian empire, there is a thin pancake comparable to a crêpe that in Austro-Bavarian is called Palatschinken; in ; and in Bosnian language, Bulgarian, Macedonian, Czech language, Croatian, Serbian language and ; in . In the Balkan countries, palačinka or pallaçinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella, while there is also a breaded variant which is mostly filled with meat. Restaurants specializing in palačinci are called "Palačinkara" in the region. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz. The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta, which it derives from the Romanian plăcintă, which comes in turn from classical Latin placenta ("small flat cake"), even though the Romanian plăcintă is more similar to a pie, and the crêpes are called clătită.
During the East Slavic celebration of Maslenitsa (Cheesefare Week), one of the most popular foods are blini, or crêpes. Since they are made from butter, eggs, and milk, crêpes can be consumed during the celebration by the Orthodox church. White flour can be replaced with buckwheat flour, milk can be switched for kefir, and oils can be added or substituted. Blini are served with butter and topped with caviar, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of spring.
The Japanese crêpes developed into something different from the French crêpes due to their various fillings and toppings, and the style later spread outside of Japan. It is often called 'Harajuku Crêpes'. In Japan, French crêpes were introduced in the 1970s, and they were only spread with jam and were not very popular. In 1977, Mizuki Ono opened a crêpe shop in Harajuku and, taking inspiration from Monaka, began to sell crêpes with ice cream, whipped cream, and sliced fruit, which became very popular. They were rarely made at home and spread as sweets purchased from street stalls and eaten on the street.
In Mexico, crêpes are known as crepas and were introduced during the 19th century by the FrenchFernández-del-Villar, Miguel Angel and Ruiz-Naufal, Víctor M., Mesa Mexicana (1993), Fundación Cultural Bancomer, and are typically served either as a sweet dessert when filled with cajeta (similar to dulce de leche), or as a savoury dish when filled with Huitlacoche (corn smut), which is considered a delicacy.
In the Philippines, a native crêpe recipe is the daral which is made from ground glutinous rice and coconut milk batter ( galapong). It is rolled into a cylinder and filled with sweetened coconut meat strips ( bukayo).
In Taiwan, Danbing is a traditional Taiwanese breakfast similar to crêpes. The dough is made by kneading cornstarch and sweet potato flour with water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen food in plastic packaging, and egg is added as the dough is heated.
In Indonesia, Kue leker is a type of Indonesian crêpe. Also, ledre, a rolled banana crêpe from Bojonegoro.
In China, Jianbing is a traditional Chinese street food similar to crêpes. It is generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2–3 savory/spicy sauces, and chopped scallions & coriander.
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