What is a Crepe?
A crepe is a kind of very thin pancake. Crepes are normally of two types: sweet crepes or crepes sucrees and savoury galette or crepes salees. Crepes are also served with a range of fillings, from the simplest with only sugar to flambeed crepes Suzette or elaborate savoury galette. Crepes is from Brittany, a region in the northwest of France, the consumption is outspread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Brazil and Argentina.
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Types of Crepe
Sweet crepes are generally made with wheat flour. When sweet, they may be eaten as part of breakfast or as a dessert. Common fillings consists of Nutella spread, preserves, sugar granulated or powdered, maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Savoury crepes are created with non-wheat flours such as buckwheat. A normal savoury crepe recipe consists of using wheat flour but omitting the sugar. Batter created from buckwheat flour is gluten free, which makes it possible for people who have a gluten allergy or intolerance to eat this kind of crepe. The common savoury fillings for crepes that are served for lunch or dinner are cheese, ham, and ratatouille, mushrooms, artichoke in certain regions, and various meat products.
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Crepes may also be made to crepe cake. By adding the plain crepes on top of one another and within the two layers adds one layer of cream. You can also add anything you like, such as fruits, chocolate, cookies, marshmallow, and etc. Most of the crepe cake is sweet and people generally consider it as a dessert. It may also replace the traditional birthday cake that people generally buy.
Crepe cake is generally 15 to 30 layers, the crepe they used is very thin and soft. To make it, we should use warm water, milk, unsalted butter, cream cheese, all-purpose flour, sugar, and salt. Batters may also consist of other simple ingredients such as butter, milk, water, flour, salt, and sugar.
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Fillings are generally added to the center of the crepe and served with the edges partially folded over the center. An Indian variety of the crepe uses a multi-grain flour called "bhajanee", curd, and a variety of spices as its ingredients. It is a modern alternative of an Indian dish called Thalipeeth.
Making Batter of Crepe
In order to make an evenly thin crepe, it is important to have a batter without lumps, which is difficult. After whisking the batter, it is best to let it rest for half an hour or so, or even overnight, to let the bubbles from whisking disappear from the batter. Some even mix the batter to a fine consistency with the help of a blender or mixer. The practice is also very essential, people who are familiar with the making the crepe will have lesser worry than others. Also, a good machine is the shortcut to making a better crepe.
With Nitin’s crepe premix prepare a varieties of crepes.
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