Food to Live By: The French CrêpeApril 20th, 2012 | Posted by in French Recipes
Whether you’re preparing yourself a beautiful breakfast or satisfying your long day with a delicious dessert, the French crêpe is one of the most versatile dishes to satisfy those savory, or sweet, cravings. The crêpe is originally from the Western region of Brittany, France. Tales of the first crêpe dish are under scrutiny however, with one side claiming its origins from a French actress Suzette Riechenberg performing a play where she served crepes on stage. The other tale describes an accidental cooking discovery from a young chef, Henri Charpentier, who in 1895 was preparing the dish for the Prince of Wales and lit his zesty sauce on fire, creating a delectable flambé sauce. This crêpe was named Crêpe Suzette after the Prince’s beautiful guest that evening at Maitre at Monte Carlo’s Café de Paris.
Regardless how this mouth-watering dessert came to be, you can now find Crêperies all throughout the world, and even in street cars throughout Europe as a form of gourmet fast food. There are a variety of ways to make the thin pancake batter. Choose from the galette de sarrasin for a buckwheat pancake or the crepe de froment for a wheatflour pancake, and fill with either savory or sweet delights to satisfy your craving.
Go beyond the typical strawberries and whipped cream and deep dive into your creative side for food. Any crepe lover from a top chef school or not knows that these savory and sweet delights are a perfect canvas for any foodie’s imagination. Here are some savory and sweet filling combinations that go beyond the traditional egg breakfast crêpe or the strawberries and whipped cream dessert crêpe.
Savory Stuffings to Try
- Brie cheese with slices of honey roasted ham
- Herbed goat cheese, pieces of sliced turkey breast, and an olive-tomato tapenade sautéed lightly in butter with chopped fresh garlic.
- For the olive-tomato tapenade, chop up kalamata, black, and green olives with fresh garlic. Add sundried tomatoes and cherry tomatoes to mix the salty bitter olives with the sweet yet savory tomatoes.
- Sauté spinach with small pieces of bacon and sliced mushrooms. Add to the crêpe with either eggs, or just goat cheese, and you’ll be full after just one, promise!
Sweet Dessert Fillings to Try
- Fresh squeezed lemon juice sprinkled with powdered sugar
- Sautéed strawberries, raspberries, and blueberries in agave nectar drizzled with honey and fresh cinnamon shavings. Add slices of apple and oranges if you’re craving that zest in the mix as well.
- Nutella, slices of banana, sprinkled with a honey-almond blend of granola and honey to combine it all together. If that doesn’t satisfy your sweet tooth, add this yummy caramel spread to the mix
- Simple but Sweet: If you’d prefer a simple way to enjoy a dessert crêpe, just spread any gourmet jam that you love on the crêpe for a sweet and pancake-y treat. Choose from Wild Strawberry to Rose Petal jelly, or anything in between. You simply can’t go wrong.
Debbie Lawrence is a content editor for Chef2Chef.net where culinary students and professional chefs stay in tuned with the latest culinary news and trends. Looking to join the food industry? Check out these top culinary schools in Texas, San Francisco, or even Florida to jumpstart your career and become a renowned top chef!
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