crêpe

 A crêpe (English pronunciation: /ˈkreɪp/, French: [kʀɛp]; Breton: krampouezhenn) is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. The name "galette" came from the word "galet", French for pebble, since the first gallettes were made on a large pebble heated in a fire. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe.

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.

Common savoury fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.

When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella spread, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits.

A sweet crêpe served with strawberries and whipped cream
Mille crêpe is a French cake made of many crêpe layers. "Mille" ("mil") means "a thousand", implying the many layers of crêpe.

Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit upon presentation.

It is also a fairly common practice to roll or envelop crêpes and then lightly fry, bake, or sautée them, not unlike blintz, whose preparation is similar.

Cherry Kijafa Crepes are also often common and are made with a traditional crepe base, but filled with cherries simmered in a Kijafa wine sauce.

Some chefs insist that Beef Wellington should include a crêpe, wrapping the coated meat to retain moisture, thereby preventing the pastry from going soggy.

A common recipe practiced among bodybuilders is what is called a "Bodybuilder's Crêpe", traditionally made with whey protein powder, flavoring, egg white, and other healthy ingredients such as cottage cheese, oats, and peanut butter. They are prepared the same way as normal crêpes are, but can sometimes cook much faster.

Source: Wikipedia