CREPE 💖
The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crêpes originated inBrittany (fr. Breton), in the northwest region of France, which lies between the English Channel to the north and the Bay of Biscay to the south. Crêpes were originally called galettes, meaning flat cakes. The French pronunciation of both words is with a short e, as in bed.
Once isolated from other areas of France on its rocky promontory in the far west, the region of Bretagne (known by us English-speakers as Brittany) has a historic – and enduring – identity all its own. Geographically closer to Britain and with a reputation for residents with a slightly more “British” comportment than the rest of the French, the Breton landscape is rocky and open, its coastline dotted with steep, wild cliffs.
Traditionally, on the Breton moors. But when buckwheat arrived in Bretagne in the 12th century, it took to the harsh landscape right away. The Bretons made the most of this fiber-rich, high-protein grain, grinding it down and combining it with water and a touch of salt to create a batter. With a dab of butter on a hot surface, the batter was spread with a wooden scraper into a flat, round shape, then flipped, folded and filled with whatever was local and fresh. Though white flour has sometimes been used since the 20th century (known with some derision as crêpes de froment), crepes are still made in this way today.
But the crepe is not just an easy, cheap and delicious food; it has cultural significance and a dedicated day on the French calendar. Historically known as the Virgin Mary’s Blessing Day, February 2 in France is now better known as le jour des crêpes (‘the day of crepes’), and is more of a familial custom than a religious celebration. Also named La Chandeleur (‘the return of the light’), the date commemorates the winter’s decline and the coming light of the spring. Families celebrate this moment with a meal of crepes together.
Ingreadients:
crepe :
4 large eggs1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
ingreadients:
Chocolate crepe:
100g plain flour
25g cocoa powder
¼ tsp fine sea salt
1 tbsp caster sugar
2 medium eggs, lightly beaten
1 tbsp melted butter, plus a few knobs for cooking
300ml whole milk
1 tsp vanilla extract
25g cocoa powder
¼ tsp fine sea salt
1 tbsp caster sugar
2 medium eggs, lightly beaten
1 tbsp melted butter, plus a few knobs for cooking
300ml whole milk
1 tsp vanilla extract
Chocolate sauce:
100g good-quality dark chocolate (about 70% cocoa solids)
15g unsalted butter
1½ tbsp clear honey
70ml whole milk
15g unsalted butter
1½ tbsp clear honey
70ml whole milk
Crème chantilly:
250ml double cream
2–3 tbsp icing sugar
1 tsp vanilla extract
2–3 tbsp icing sugar
1 tsp vanilla extract
To serve:
4 tbsp flaked or nibbed almonds, lightly toasted
Candied orange zest (optional
Filling:
1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella
Candied orange zest (optional
Filling:
1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella
Direction:
- For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.For the filling: Mix the jam and mascarpone in a small bowl until smooth.Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
- BON appetit
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