All About Crêpes

 

The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled.”

Crêpes originated in Brittany. Crêpes were originally called galettes, meaning flat cakes.

Au Pan Crêpe comes directly from the Brittany tradition of crêpe making.

 

In the 12th century, buckwheat was introduced to Brittany which thrived on the desolate and rocky Breton moors. Buckwheat is related to rhubarb and sorrel.

Buckwheat is high in fiber and offers easily digestive protein and contains all eight essential amino acids. Buckwheat offers a healthful wheat alternative to gluten sensitive people as it is naturally gluten free.

 

White flour crêpes appeared at the turn of the 20th century when white flour became affordable.  White flour crêpes are as thin as buckwheat crêpes but softer as a result of the eggs, milk, and butter.

The batter is spread with a tool known as a rozel and flipped with a spatula. Crepe makers were originally large cast iron plates set over a fire to cook the thin batters. Crêpe griddles are also known as billig in Brittany.

 

In Brittany, crêpes and are traditionally served with cider.

On February 2: Fête de la Chandeleur, or “jour des crêpes”. It is traditional to hold a coin and flip the crêpe.  If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.