The Country Inn Restaurant & Crêperie. Basically, a crêpe is a very thin pancake. The term crêpe derives from the Latin word crispus, which means curled. Recipes can vary, but the most basic crêpe is simply flour, water and salt. Some butter or oil is put on a stove, and a wooden scraper shapes the batter into a round and flat layer. The crêpe can then be folded and stuffed with toppings of one's choosing.
Crêpes originated in Brittany (Bretagne for you French speakers), which is in the northwest region of France. They were first produced in the 12th century at the same time that buckwheat was introduced to the region. Early recipes combine water and salt with buckwheat to create a simple batter, but more modern recipes use white flour instead.
What makes crêpes so popular and fun to eat is that you can stuff and dress them with whatever fillings or toppings you'd like. A popular modern topping is simply Nutella and powdered sugar; it can be a sweet breakfast treat or a yummy dessert. If you're feeling a bit fancier, you can stuff a crêpe with some veggies or even add eggs for a protein-packed breakfast. The great thing about crêpes is that you can make them as basic or as complicated as you want.
The crêpe bretonne is a traditional dish in Lower Brittany, a region of France. It can be served plain, or filled with sweet or salty ingredients. What about a crêpe with Blue Cheese and lots of greens? Be creative!
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