Crepes

Who does not like crepes? Breakfast, lunch, dinner, dessert, midnight snack or all of the above.

Crepes originated in a far Western town in France, called Bretagne. Here is where buckwheat began to grow and thrive in the 12th century. This little Island is home to, mostly British people. Rumor has it that this dish was created when a house wife was making porridge and accidentally spilled some of the batter on to a pan and thus the crepe was created.

Here are a few other facts about the crepe. There is a “Day of the Crepe” in France on February 2nd. The word crepe comes from the Latin word “crispus”, which means crisp. And the crepe was made with buckwheat flour, until the 20th century, when white flour replaced buckwheat flour.

Crepes are a simple batter of flour, sugar, eggs, milk, butter and salt. I will not say that they are a quick thing to do. Although they do cook quickly, because it is such a thin cake, there is usually enough batter made to keep you busy for at least 30 minutes, if not more. You can’t really walk away from them once they are in the pan, as they do cook in about a minute or less on each side. But they are worth it. And the possibilities are endless. Made a sweet filling, for example any pie filling would go wonderfully with these sweet cakes. Remove the sugar from the batter and you can fill it with any savory filling and they would be delicious. The possabilities are endless. I made an apple pie filling for mine. Delicious.

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