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Everything you need to know to make crepes at home. For premium support please call: 800-290-4726 more ways to reach us
A crêpe or crepe (/ k r eɪ p / ⓘ KRAYP [3] or / k r ɛ p / KREP, French: ⓘ, Quebec French: ⓘ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes ( crêpes sucrées ) or savoury galettes ( crêpes salées ).
An assortment of petit fours, which are small confectioneries.Some petit fours are also savory. Religieuse is made of two choux pastry cases filled with crème pâtissière, [5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.
Historians claim that the crepe has existed since 7000 BC. The crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace.
HEAT 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
Here are the best 6 crepe makers and pans from brands like Le ... The de Buyer’s nonstick cooking surface allows for easy heat distribution, while the traditional French handle makes flipping a ...
Crêpes (a very thin type of pancake, often eaten filled with sweet or savory fillings) Far Breton (flan with prunes) Kig ha farz (boiled pork dinner with buckwheat dumplings) Kouign amann (galette made flaky with high proportion of butter) Haricots a la Bretonne (beans, Bretton style) Poulet à la bretonne (chicken simmered in apple cider)
For some chefs, the magic is in the crossover. Home & Garden. Lighter Side
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