Five Things About French Crêpes!

 

At least once when I am on a trip to Paris, I cannot resist picking up a “crêpe” at a street food stand.

 

Sometimes the kiosks are attached to a restaurant with a dedicated staff member whipping up this traditional French dish as fast food for passerbys.

 

Every year, on February 2nd, the French also celebrate Le Jour Des Crêpes called Le Chandeleur, also known as Candlemas.

 

I missed celebrating this year but this delightful French classic is delicious all year round so I hope to make your mouth water by the time you finish reading this blog!

 

Five Things To Know

About Crêpes

 

1. The Original Crêpes were A Mistake!

 

Crêpes originated in nothern France around Brittany all the way back to the 13th century when someone accidentally dropped buckwheat porridge on a hot pan,  a relatively new ingredient at the time, and it turned into a thin, crispy, and delicious pancake.

 

2. Healthier? Crêpes or Pancakes?

Debatable. A plain crêpe is made from a simple batter of flour, eggs, butter, and milk. Crêpes are similar to pancakes, but they are not made with a leavener—like the baking powder and baking soda used in pancakes—which results in a thinner batter and delicate crepes. It is also unlikely that you will eat a stack of them which means fewer calories.

A crêpe has 106 calories/a pancake, 86 calories.  However when you add fruit, cheese, or butter and maple syrup respectively, the calories soar!

 

3. The Word for “Crêpe” comes from Old French

The word “crepe” (or “crêpe” in the French spelling) comes from the Old French word “crespe,” which itself comes from the Latin “crispus,” meaning curled. The term likely refers to crêpes characteristic curved edges.

 

 

4. Savoury Crepes are called …

Savory crêpes are called galettes. Crêpes sucrées (sweet) and crêpes salées (salty) differ in their batter (pâte) adding sugar or salt respectively

 

 

 

The French favour Crêpes Sucrées (sweet)

No doubt you have heard of or tasted Crêpes Suzettes, the classic French dessert that consists of a crêpe with a sauce featuring orange zest, caramelized butter, triple sec, lemon juice, and Curacao liqueur. Totally decadent, 448 calories.

 

Crêpes sucrées can feature several sweet ingredients like fruits, powdered sugar, Nutella, whipped cream, ice cream, melted dark chocolate, salted caramel, maple syrup and more.

 

A sweet crêpe opened slightly with Nutella and banana inside, for example, is a common street food dessert in France.

 

I prefer savoury crêpes or galettes. My favourite combines Swiss cheese, ham and mushrooms, but one can enjoy other fillings such feta cheese, smoked salmon, fish, shrimp, lobster, eggs, spinach, kale and other vegetables.

 

      

How to Make A Crêpe

 

Crêperies use a specialized flat crêpe pan made from cast iron and steel, which you can find in most stores, like a frying pan but with no shorter lip. But you can use a regular frying pan too.

 

With a ladle pour some of the batter on the hot pan. French chefs use a “rozell“, the T-shaped utensil to spread the mixture in a thin layer across the frying pan. Without one you can just adjust the pan to evenly spread the batter.

 

Crêpe batter cooks quickly into a thin pancake, so an experienced chef can make dozens of crêpes in just a few minutes.

 

If you want to eat authentic French crêpes make sure that you fold your crepes instead of rolling them.

 

 

Ingredients for 8 Servings

• 2 large eggs
• 1 1/4 cups whole milk (10 fluid ounces; 280ml)
• 1 cup all-purpose flour (5 ounces; 140g)
• 1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
• Pinch kosher salt
• 1 tablespoon (8g) sugar, if making sweet crêpes
• 1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savoury crêpes)
• Add whatever fillings you desire

Do you make crêpes from time to time?

Love to hear from you! Leave a comment at the bottom of this blog!

 

 

Off to France!

 

I am  now off to France until the second week of May.

 

I will be taking a little time away from this blog to collect all sorts of new stories to tell you.  Mon amour and I are returning first to our apartment in Nice. I can’t wait to feel the sunshine on my face, smell the sea air and inhale my first croissant and café au lait!

 

Then 10 days in Paris at the beginning of May. I am looking forward to catching up with friends and taking some scenic tours around the City Of Light.

 

Keep ya posted!

 

 

First Giveaway Draw

For Paris Fan Club Members

 

All Level Two and Three Paris Fan Club Members are eligible for my Quarterly Giveaway Draw. This is the first one for 2024 and the prize is my Black and White Paris Fan Club Gift Box, a collection of things that I have designed to take along for trips to Paris, or elsewhere!

 

The collection is outlined in the last blog. CLICK HERE TO SEE what’s in it and scroll down near the bottom. 

Who Won

The 1st Giveway Draw?

The WINNER is Vicky Tomatis from Chico California!  Vicky is a Level Two Croissant member of the Paris Fan Club. 

Congratulations Vicky! So grateful to have you as part of the PFC community!

 

In Other News

New Collaboration with Global Travel Advisor

 

 

I am starting to align myself with offerings that complement my blog and the Paris Fan Club.  So I am joining forces with a global travel advisor in the UK called ProfRabbit.com. They will be promoting my blog in their Paris section, as well as providing travel tips and advise.  I am hoping this will be a mutually beneficial exchange. You can find them by clicking HERE!

They also provide travel services and tips to loads of other places in the world too and you can find that portal on their homepage by CLICKING HERE!

Enjoy the journey!

PS I do not derive any commissions if you use this service in your travel planning. I am just affiliating myself as a recommendation.

 

That’s All for Now!

Please leave a comment below where it says “leave a comment” or “read the comment!”

I know that thousands of you read my blog and I am so grateful but I do love to hear from you!

See you in May.

Happy Easter

Happy Spring!