A sweet crêpe rolled up, ready to be eaten
 crêpes being made in La Crêperie de Hampstead in London, England A crêpe (pronounced IPA /krep/) 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". Image File history File linksMetadata Download high resolution version (2052x1240, 360 KB) Copyright © 2005 David Monniaux File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Crêpe Metadata This file contains additional information, probably added from the digital camera...
Image File history File linksMetadata Download high resolution version (2052x1240, 360 KB) Copyright © 2005 David Monniaux File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Crêpe Metadata This file contains additional information, probably added from the digital camera...
Image File history File links crepe self-taken GFDL File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File links crepe self-taken GFDL File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...
Species 20+ species; see text This article is about the strawberry plant. ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...
Image File history File links crepe self-taken File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File links crepe self-taken File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File linksMetadata Download high resolution version (2560x1920, 3110 KB) Summary A crêpe engineer smearing some yummy ingredients on his masterpiece. ...
Image File history File linksMetadata Download high resolution version (2560x1920, 3110 KB) Summary A crêpe engineer smearing some yummy ingredients on his masterpiece. ...
The International Phonetic Alphabet (IPA) is a system of phonetic notation devised by linguists to accurately and uniquely represent each of the wide variety of sounds (phones or phonemes) used in spoken human language. ...
Pancakes are a kind of flatbread prepared from a batter that is baked on a hot griddle or frying pan. ...
Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References: ITIS 42236 2002-09-22 Wheat (Triticum spp. ...
Look up flour in Wiktionary, the free dictionary. ...
Latin is an ancient Indo-European language originally spoken in Latium, the region immediately surrounding Rome. ...
Description
Crêpes are popular throughout Europe, and in some other parts of the world. 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. World map showing Europe Political map (neighbouring countries in Asia and Africa also shown) Europe is one of the seven traditional continents of the Earth. ...
Look up flour in Wiktionary, the free dictionary. ...
This article or section does not cite its references or sources. ...
A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ...
Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ...
A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions so that the product is neutral and without a net charge. ...
Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References: ITIS 42236 2002-09-22 Wheat (Triticum spp. ...
A galette is a savoury buckwheat crêpe, a type of pancake from Brittany. ...
Binomial name Fagopyrum esculentum Common Buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ...
Crêpes originate from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France. It is said that crêpes were born in this region because they couldn't grow enough wheat to bake bread due to the poor land. Traditional coat of arms Modern flag (Gwenn-ha-du) Historical province of Brittany région of Bretagne, see Bretagne. ...
Percentages are relative to US RDI values for adults. ...
Buckwheat came to Europe from China and also spread to Eastern Europe, where a similar meal called blintz also developed. In Brittany, crêpes are traditionally served with apple cider. In areas of Central Europe, the meal is called palačinka (Serbian, Czech, Slovak, Croatian and Slovenian), Palatschinken (Austrian), palacsinta (Hungarian), all these terms being derived from Romanian plăcintă (Latin placenta meaning "cake"). What is interesting is that the actual Romanian "placinta" is actually more similar to a quicheI than to a crepe. (the Romanian word for crepe is "clatita").In Danish it's Pandekage, in most German regions it's Pfannkuchen, in Dutch pannenkoeken, derived from the words for pan and cake. The Polish version is called naleśniki. The Bulgarian version of the word is in cyrillic and is called палачинки. Eastern Europe is the eastern region of Europe variably defined. ...
Home-made Russian-style blini with sour cream, roe and chopped onion. ...
Cider in a pint glass Cider, known in the U.S. as hard cider, is an alcoholic drink made from crushed and then fermented apples. ...
Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ...
To meet Wikipedias quality standards, this article may require cleanup. ...
Palatschinken is a typical Austrian meal and is very quick to cook. ...
Latin is an ancient Indo-European language originally spoken in Latium, the region immediately surrounding Rome. ...
Preparation 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 or oil spread out evenly across 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 a special spatula. The thin layer then thickens and needs to be inverted at least once so that cooks evenly on both sides. A stainless steel frying pan. ...
Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ...
It has been suggested that this article or section be merged with vegetable oil. ...
A spatula A spatula—sometimes also called a lifter or turner—is a hand-held tool that is used for lifting, flipping, or spreading substances. ...
After crêpes are cooked, they may be filled with sweet or savoury ingredients and rolled or folded. Crêpes can be made in advance, filled with ingredients just before serving, and reheated for convenience, although these are not usually as tasty as freshly made crêpes. Some ingredients, such as cheese, may be added immediately after the crêpe is made, with the crêpe then being returned to the hot plate briefly to heat or melt the ingredients. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Crêpes can be easily and inexpensively prepared in the home with only batter and a suitable cooking surface. Special cooking pans and plates are available specifically for the cooking of crêpes, and ready-made dry mixes for the batter are also available in some markets.
Serving Crêpes may be rolled or folded, and filled with different ingredients. Common fillings for meal crêpes include cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, or various meat products. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Binomial name Asparagus officinalis L. Asparagus is a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. ...
Ham with cloves Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ...
Binomial name Spinacia oleracea L. Percentages are relative to US RDI values for adults. ...
This article or section does not cite its references or sources. ...
Ratatouille is a traditional French Provençal stewed vegetable dish which can be served as a meal on its own (accompanied by rice, potatoes, or simply French bread), or as a side dish. ...
The relative sizes of the Cap (pileus) and Stalk (stipe) vary widely. ...
Various meats Cold Meat Salad Meat, in its broadest definition, is animal tissue used as food. ...
When they are sweet, they can be a dessert. They can be filled with various other sweet items: jam, melted chocolate, dairy, ice cream, Nutella (a chocolate and hazelnut paste), bananas, berries, nuts, poppyseeds, cinnamon etc. Popular sweet toppings include sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, sliced soft fruits, etc. A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
Jam from berries Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. ...
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
Dairy farm near Oxford, New York A dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffalo, sheep or goats) and other farm animals, for human consumption. ...
Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...
Nutella is the brand-name of a chocolate and hazelnut spread created in 1949 by the Italian company Ferrero (also known for their Ferrero Rocher sweets). ...
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
Binomial name Corylus avellana L. The Common Hazel (Corylus avellana) is a shrub native to Europe and Asia. ...
Banana can be The Banana fruit The town Banana, Queensland The town Banana, Democratic Republic of the Congo The Rev. ...
Several types of berries from the market, but of those shown, only blueberries are true berries. ...
Hazelnuts from the Common Hazel Chestnut Carya ovata nut anatomy A nut is a seed of a plant. ...
Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ...
Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
Magnification of typical sugar In non-scientific use, the term sugar means sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ...
A sugarshack, where sap is boiled down to maple syrup. ...
Binomial name Citrus × limon (L.) Burm. ...
Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...
Jam from berries Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. ...
A more elaborate French and Belgian crêpe is the Crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit. Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe with an hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is subsequently lit. ...
Percentages are relative to US RDI values for adults. ...
Bottles of strawberry liqueur A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. ...
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. ...
It is also a fairly common practice to roll or envelope them and then lightly fry, bake or sautée them, not unlike blintz, whose preparation is otherwise similar. Frying is the cooking of food with cooking oil as the heat transfer medium. ...
Wikibooks Cookbook has a recipe for Baking Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. ...
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...
Home-made Russian-style blini with sour cream, roe and chopped onion. ...
In France, crêpes were traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known as Crêpe Day, referring to the tradition of offering crêpes. It is believed that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a piece of gold on your right, you would become rich that year. Candlemas (Russian: Sretenie, Spanish: Candelaria) is a Christian feast commemorating the purification of the Virgin Mary and the presentation of the infant Jesus in the Temple. ...
A stainless steel frying pan. ...
General Name, Symbol, Number gold, Au, 79 Chemical series transition metals Group, Period, Block 11, 6, d Appearance metallic yellow Atomic mass 196. ...
In Northern Spain, in the regions of Galicia and the Principality of Asturias crêpes are also a traditional dessert. In Galicia they are called filloas, whereas in Asturias they ar known as frixuelos. Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ...
Anthem: Asturias, patria querida Capital Oviedo Official language(s) Spanish; Asturian have special status Area – Total – % of Spain Ranked 10th 10,604 km² 2. ...
Mille Crêpe Mille Crêpe is a French cake made of many crêpe layers. "Mille" ("mil") means " a thousand," implying the many layers of crêpe. A birthday cake decorated with fruit, shaved chocolate, and candles. ...
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Wikimedia Commons logo by Reid Beels The Wikimedia Commons (also called Commons or Wikicommons) is a repository of free content images, sound and other multimedia files. ...
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Bodybuilder's Crêpe 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 popular 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. Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ...
Species References ITIS 41455 2002-09-22 Oats are the seeds of any of several cereal grains in the genus Avena. ...
Peanut Butter in a jar Peanut butter is a food made of roasted and ground peanuts, usually salted and sweetened. ...
See also A crêperie, from Frenchs une crêperie, is a bakery that makes and sells crêpes. ...
A galette is a savoury buckwheat crêpe, a type of pancake from Brittany. ...
Kouign amann is a Breton cake. ...
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