World Palate Recipes – French Crepes with Fruit fillings
The first time I had a French crepe was on a trip to Paris, many years ago. We visited Montmartre a historic and quaint area on the hill, outskirts of Paris. Officially dubbed as artist’s enclave it boasts of many art galleries and fine restaurants. We awaited our dessert.
A paper-thin, curly, crepe.
Filled with orange butter sauce and drizzled with chocolate flakes it looked stunning and divine! Orange and chocolate made for contrast flavours.
Crepe is the French version of a light and versatile pancake, it is made as both sweet and savoury snack. It reminded me of ghavan, an Indian pancake, that my mother often made as a quick after-school snack. Fill the crepe with fresh strawberries and cream or just spread Nutella or chocolate sauce – Voila! a dessert crepe is ready. Else. like the French stuff in some sautéed asparagus, garlic pod and pine nuts – a savoury snack in a jiffy!
Here are some interesting names of pancakes around the world: Mexican tortillas, Russian blini, German pfannkuchen, Korean jeon, Malaysia apam balik, Indian cheele or dosa, ghavan, adai, British pancake and …….maybe you can tell me some more.
Crepes can be made with 4 basic ingredients, easily found in any kitchen: flour, milk, butter, eggs.
Here is an interesting French tradition: It is customary to hold a coin in one hand. With the other touch the handle of the frying pan and make a wish while turning the crepe. (http://www.mirror.co.uk/news/uk-news/flipping-mad-ten-surprising-pancake-691954#ixzz34u01HqdU )
Not being a very crepe fan, I tried making a recipe from http://www.bbc.food.com. I tweaked it a bit by adding 1 table spoon of semolina to the batter to give a nutritious and crunchy texture. I used only 1 egg, instead of 2. Make some caramel sauce to drizzle over, if you wish.
- Sift together flour, sugar, semolina and salt; set aside in one bowl. In another large bowl, beat egg and milk together with an electric mixer. Beat in flour mixture until smooth. stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop 1 ladle of the batter onto the griddle. Tip and rotate pan to spread batter as thinly as possible. When one side is brown, toss over to other side and cook. Remove and keep aside. Make all crepes and stock on each other.
- Fill each crepe with sliced banana ( strawberry, orange butter sauce). Fold over into quarter. Dust with cinnamon powder and icing sugar.
- Scatter some pine nuts or toasted almonds. Put a dollop of fresh cream and decorate with strawberry. Serve hot or cold.
A tropical twist to the traditional French strawberry and cream: Add a dollop of mango ice cream and decorate with fresh mango pieces. Be creative, be kitchen friendly. Crepe fillings are so versatile.
All content and images copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.