Wednesday ~ October 28, 2008
c. 1215 AD
A crêpe (pronounced /kreɪp/, French IPA: [kʀɛp]) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, 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 is considered the national dish.
Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. In Danish, it’s called Pandekage, in most German regions it’s Pfannkuchen, and in Dutch it’s pannekoeken. In Italy, crêpes are called crespella. In the Spanish region of Galicia, they’re called “filloas”, and may also be made with pork blood instead of milk. In areas of Eastern Europe, there is a thin pancake comparable to the crêpes, called Palachinken, (in Austrian) a traditional pancake in the whole area formerly belonging to the Austro-Hungarian empire (palacsinta in Hungarian), palačinka in Bosnian, Serbian,Bulgarian, Macedonian, Czech, Croatian and Slovenian, Romanian clătită, Slovak, palacinka, Polish naleśniki). In the Balkan region such as the countries of Albania, Montenegro, and Serbia, palacinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella.
- The Batter should pour like heavy whipping cream.
- The Batter must rest for no less than 1 hour – this enables the gluten in the flour to expand – result is the perfect crepe.
- Found in Crique – Matalan – Bourriol Dishes (France)
1) Wild Rice Crepes with Wild-Mushroom Filling ~ These crepes that I made were made with Wild Rice, Potato, and Wheat Pastry Flour. They seem like they will be a little difficult to fold. Most crepes are made with white flour, but since I used wild rice and wheat pastry flour they are a little thicker. Years ago I prepared a dish like this for another client, but I used white flour. I think that I will stay with the healthy version and continue to use wheat pastry flour. One Serving is (2) crepes with wild mushroom filling.
Think of mushrooms as the red meat of the vegetable kingdom (even though we know they’re technically fungi) because — almost invariably — the sometimes-earthy, sometimes-meaty flavor of mushrooms says “red wine” to us. In fact, it’s hard for us to think of mushrooms without immediately having pinot noir come to mind. The two are a match made in heaven.
This filling was really good. Cremini Mushrooms, Porcini Mushrooms, Fresh Rosemary, Fresh Thyme , Basalmic Vinegar, Fresh Garlic and Love. Mushrooms offer red-wine lovers the chance to pull a favorite out of their wine rack — pinot noir or otherwise — for an exceptional pairing.( *)
2) Vegan Lasagna - This entree is usually made to serve (4) people. One serving is available. Ingrdiants included: Tofu Ricotta, TVP, Basil, Semolina Noodles, Tomato Sauce, Anise, Sage and Light.
(*) Andrew Dornenburg and Karen Page