Crepe is the brand name and one of the registered trademarks. (French: crêpe) is a pancake thinner than pancakes, made from wheat and popular throughout Europe and many corners of the world. It consists of a crepe baking pan (a special heating stove without sides) Or pan-fried on both sides, it can be used as a base for desserts or as a delicious dish on its own. The most common ingredients include flour, eggs, milk, cream, and a pinch of salt. There are two main flavors: sweet crepes use wheat flour, while salty crepes use buckwheat or rye flour.
Crepes originated from the Brittany region (French: Bretagne) in northwest France. According to information from local cultural workers, it is speculated that the main factor why this food originated from the Bretagne region is today. It’s very interesting. Due to the poor soil in the area, it is quite unfavorable for the growth of wheat. In order to make ends meet, we make pancakes and eat them with other foods. Traditionally, crepes in this area are cooked with cider. cook.
Origins and legends
Crepes originated in Brittany, France. Brittany is an island city. In addition to its geographical location, In addition to producing delicious seafood, the most distinctive feature of Brittany is its crepes, which are popular at home and abroad! It is said that crepes are a life-saving food for the residents of Brittany, because Brittany is a stone town. It was almost barren and barren. One year when there was a famine, there was no food on the island. The Bretons had to take out the flour stored in the cellar and bake it into thin pancakes to solve the famine that year. Later, this Thin pancakes became a local staple and are now the most iconic delicacy in Brittany.
Brittany still maintains traditional customs and celebrations. The French designate February 2 as "Crepe Day". During the celebration parade on February 2 every year, people hold crepes in the streets, taverns or restaurants, sing songs, dance, and celebrate the coming of the harvest happily. The celebration is like a carnival ceremony, which makes Britta Nigeria's strong local color adds a slightly mysterious appearance. This kind of snack with civilian characteristics can be seen everywhere on the streets of Dinan, a quaint town in Brittany. Moreover, there are a large group of crepe shops every noon. People flocked into the small space to devour the rich buttery aroma of the crepes
Crepes are considered the most common street delicacies in Paris. They can be sweet or salty, and you can choose the content, or they can be serious. It can be a meal or a snack to satisfy your cravings. The price is very affordable in France, so it is very popular.
Similar things are also available in some Western restaurants in China. They usually serve sweet ones, such as an egg pancake wrapped with fruit or ice cream. The cake has a thin and crispy crust and a variety of things wrapped inside, focusing on the variety of contents.
But for Parisian crepes, the crust is a key point. What the makers pursue is that the crust and content must match the taste well.
How to make pancakes Ingredients: Crust ingredients: 100g low-gluten flour, 10g sugar, a little salt, 3 eggs, 350g milk, 20g melted butter. Ingredients for cream filling with fresh cream: a. 200g milk, 1/4 vanilla, 40g sugar, 20g low-gluten flour, 2 egg yolks. b. 100g fresh cream, 10g sugar, 10g fruit wine (or lime wine, brandy). Method: ◎Cake crust method: Beat the egg yolks; sieve the low flour. Pour the flour + sugar + salt into a mixing bowl, mix evenly, make it low in the middle, slowly add the beaten eggs, use an upright egg beater, mix evenly until the powder is no longer visible and the batter looks smooth. . After the batter is evenly mixed, add melted butter - [It is best to be around 30~40℃, so it is easier to mix into the batter], stir well, filter - [the eggs will have lumps], cover with plastic wrap and leave it aside 30 minutes to 1 hour, set aside.
◎How to make cream filling with fresh cream: 150g milk - [leave some for later use] + 20g sugar + 1/4 vanilla - (press it before adding), put it in a single-handled pot and bring to a boil. Pour 20g granulated sugar + low powder into a mixing bowl, mix evenly, add some milk - (add the milk slowly until it has the same consistency as the egg yolks, then stop, so it is better to mix evenly when adding the egg yolks to beat), stir well. Add the egg yolks to the mixed flour and milk, stir well, then add the remaining milk, stir well, and let it become thin. Slowly add the boiled milk to the egg yolk mixture, stir evenly while adding, and then pass it through a strainer to filter out the impurities of the vanilla stick and eggs. After filtering, pour it into the original pot and continue cooking over medium heat - [stir while cooking to avoid burning], cook until it boils and thickens, then turn off the heat. * Adding fresh cream to the cream filling will make the taste lighter. If you don’t want to add fresh cream and just want the cream filling, you can add 20g of unsalted butter at this time and stir evenly. The taste will be more fragrant and delicious. Pour the cooked cream filling into a mixing bowl, and cover the surface of the cream filling with plastic wrap - (it is the surface of the cream filling that is covered with plastic wrap, not the top of the basin. The plastic wrap must be covered, otherwise the surface will become hard) , cool it down with ice water - (just leave it to cool down, no need to move it). Beat fresh cream + 10g sugar until 6 to 7 points + fruit wine (colorless citrus wine is used in the show, so it matches the taste of the cream filling), stir evenly. Add the whipped cream to the cream filling in 3 batches, use a spatula to mix evenly in a cutting manner, and place in the refrigerator for later use. ＊Cream filling can be used not only in crepes, but also in puff fillings and cake fillings. Supplement: Before frying the crepes, stir the batter again, otherwise the lower layer of batter will be thicker. Heat the pan - (if the pan is not non-stick, add a little oil), spoon spoonfuls of batter into the pan and fry - (don't scoop too much batter at one time, as long as it can form a thin crust) That's it), lift the pan, turn the pan slightly so that the batter can be spread evenly, and control the fire by yourself, usually medium to low heat. It doesn't matter if the first crepe is fried, because the first one is usually used to test the size of the fire. When the edge of the cake is golden brown and the surface of the unfried side has solidified, you can turn it over - (Use a spatula to loosen one area, grab the edge with your fingers, and hold the spatula against the center of the unfried side. Flip the crepe over and continue frying) until both sides are golden brown. The pan in the show is about 25cm and can fry about 20 slices. Take the fried crepes one by one, take some cream filling, and use a spatula to spread it on 2/3 of the area of ??the crepe - (the thickness is optional, but not too thick, otherwise the taste of the crepe will not be tasted), and smooth it out. Fold the cake in half and then in half again to form a fan shape and it is ready to eat. The filling of the crepe can be arbitrary, cream filling is just one of them, you can also add some whipped cream to wrap the fruit