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Crêpes

 
 

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Crêpes

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Crêpes Breton 'crepes' (pancakes) Batter and sugar are all you need to make a sweet crepe! © Taillard - age fotostock

See more pictures: Crêpes

  • Breton 'crepes' (pancakes)
  • Crepes to be enjoyed for dessert
  • Billig party
  • Breton 'creperies' (crepe restaurants)
  • A recipe for crepe batter

Crêpes have been around in Europe since at least the 14th century. One text, dating back to 1390, already mentions the recipe of the famous wheat 'crespes': wheat flour, egg, salt, water and wine.
In Brittany, the accounts of eating crêpes also exist around the same period, and they rapidly became a symbol of Breton tradition. Unlike the savoury galette, the wheat-flour based crêpe is eaten sweet, and when it comes to eating them, many different toppings can be added, including jam, sugar, salted butter, maple syrup, salted butter fudge, etc. and they can also be served flambéed.

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