Nunnbetter Catering

A Little Crepe History


blog4A 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. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream.


A sweet crêpe opened up, with whipped cream and strawberry sauce on itBuckwheat came to North America from Southwest Asia and also spread to Eastern Europe, where a similar meal, called blintz, also developed. In Brittany, crêpes are traditionally served with cider. In Italy, it is crepsella. In areas of Eastern Europe, the meal is called palacsinta (Hungarian), palaèinka (Bosnian, Serbian,Bulgarian, Macedonian, Czech, Croatian and Slovenian), palacinka (Slovak), Palatschinken (in Austria); the Romanian word for crêpe is clãtitã. In Danish, it’s Pandekage, in most German regions it’s Pfannkuchen, and in Dutch it’s pannekoeken. The Polish version is called naleœniki. In the Spanish region of Galicia, they’re called “filloas”, and may also be made with pork blood instead of milk. In the Balkan region such as the countries of Albania, Montenegro,and Serbia, palacinka may be eaten with fruit jam, feta cheese, sugar, honey, or the hazelnut-chocolate cream Nutella.

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Chef Dee

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