How to Make Crepe and Types of Crepe - Harsha Enterprises

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What is a Crepe?
A crepe is a kind of very thin pancake. Crepes
are normally of two types sweet crepes or
crepes sucrees and savoury galette or crepes
salees. Crepes are also served with a range of
?llings, from the simplest with only sugar to
?ambeed crepes Suzette or elaborate savoury
galette. Crepes is from Brittany, a region in
the northwest of France, the consumption is
outspread in France, Belgium, the Netherlands,
Canada, and many parts of Europe, North Africa,
North America, Lebanon, Brazil and Argentina.
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Types of Crepe
Sweet crepes are generally made with wheat ?our.
When sweet, they may be eaten as part of
breakfast or as a dessert. Common ?llings
consists of Nutella spread, preserves, sugar
granulated or powdered, maple syrup, golden
syrup, lemon juice, whipped cream, fruit
spreads, custard, and sliced soft fruits or
con?ture. Savoury crepes are created with
non-wheat ?ours such as buckwheat. A normal
savoury crepe recipe consists of using wheat
?our but omitting the sugar. Batter created from
buckwheat ?our is gluten free, which makes it
possible for people who have a gluten allergy or
intolerance to eat this kind of crepe. The
common savoury ?llings for crepes that are
served for lunch or dinner are cheese, ham, and
ratatouille,
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mushrooms, artichoke in certain regions, and
various meat products. Crepes may also be made
to crepe cake. By adding the plain crepes on top
of one another and within the two layers adds
one layer of cream. You can also add anything you
like, such as fruits, chocolate, cookies,
marshmallow, and etc. Most of the crepe cake is
sweet and people generally consider it as a
dessert. It may also replace the traditional
birthday cake that people generally buy. Crepe
cake is generally 15 to 30 layers, the crepe they
used is very thin and soft. To make it, we
should use warm water, milk, unsalted butter,
cream cheese, all-purpose ?our, sugar, and salt.
Batters may also consist of other simple
ingredients such as butter, milk, water, ?our,
salt, and sugar. Fillings are generally added to
the center of the crepe and served with the
edges partially folded over the center. An
Indian variety of the crepe uses a multi-grain
?our called "bhajanee", curd, and a variety of
spices as its ingredients. It is a modern
alternative of an Indian dish called Thalipeeth.
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Making Batter of Crepe
In order to make an evenly thin crepe, it is
important to have a batter without lumps, which
is di cult. After whisking the batter, it is
best to let it rest for half an hour or so, or
even overnight, to let the bubbles from whisking
disappear from the batter. Some even mix the
batter to a ?ne consistency with the help of a
blender or mixer. The practice is also very
essential, people who are familiar with the
making the crepe will have lesser worry than
others. Also, a good machine is the shortcut to
making a better crepe.
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With Nitins crepe premix prepare a varieties of
crepes.
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