Crepes are thin and tasty French pancakes that are filled and then folded or rolled to keep the filling from seeping out. They are often served at breakfast time, during brunch or as a snack at any time of the
day. They can be savory or sweet, depending on the ingredients available and the cook’s choice. Crepes can be heated in a frying pan or made with a special crepe cooker that is dipped into the batter. When using a pan, a small quantity
of pancake batter is placed in the middle and swirled around to barely coat the bottom. Crepes can be flipped to cook both sides or can cook fully through if the batter is thin enough. The pancakes are allowed to cool before sealing in
the filling. Sweet crepes can be sprinkled with powdered sugar, topped with a spoonful of whipped cream and berries, or garnished with a handful of chocolate chips or thick chocolate syrup. Savory crepes can be served with condiments or
dipping sauces.
Crepe Suzette is a familiar type of crepe that is a bit advanced to make but delicious to eat. It consists of a flambéed mixture of butter, Grand Marnier and orange peels coated in vanilla sugar. The mixture is used as a dipping
sauce for unfilled folded crepes. Berries, fruits and custards are other popular choices for sweet fillings. Blueberries, strawberries and apples can be used separately or combined for a complex flavor. Savory crepes, also known as galettes,
incorporate ingredients such as cheese, ham and vegetables. Asparagus, artichokes, spinach and mushrooms all taste excellent inside a thin pancake. Sweet or savory, crepes make an elegant addition to a brunch that is sure to delight
even the most selective guests. |
