Cook [& Eat] Global by Virginia Cornue & Linda Lombri

Author:Virginia Cornue & Linda Lombri [Cornue, Virginia]
Language: eng
Format: mobi
Published: 2020-11-26T16:00:00+00:00

CRÊPE DISHES are closely associated with the art of French cooking. Although historically considered a “poor man’s” food, the crepe – a wafer-like, paper-thin pancake – earned a lasting place in the tradition of French cuisine by the mid-nineteenth century when it was introduced to French royalty and the upper class. Today, there are versions of the crepe in the culinary repertoire of countries all over the world – from German pfanukuchen, Swedish pannekaka, and Galician (Spanish) filloas to Turkish akitma, Russian blini, Chinese jian bing, and Africaans pannekoek.

Crepes are extremely versatile and may grace the table at any meal, as hors d’œuvres, main courses or desserts. Savory crepes, made from whole wheat, cornmeal, buckwheat, and other flours, can be filled with a variety of vegetables and herbs, eggs, seafood, poultry, or meat recipes. Sweet crepes, sometimes made with added sugar and spices in the batter, can envelope ice cream, sorbets, cooked and raw fruits, nuts, chocolate, nutella, or cinnamon sugar and are often topped with whipped cream, ice cream or drizzled chocolate.

Crêpe Pans

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