Crepes

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Crepes
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1. What is a crepe?
Crepe is a French word meaning a very thin
pancake. It is used to refer to the final filled
creation and also the pancake made from batter.

• Uses of crepes
• desserts leftovers
  main dish

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3. What ingredients are in a crepe batter?
eggs flour milk
shortening

• Ways of mixing
• blender wire whisk
• electric mixer wooden spoon

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• Cooking crepes
• A. After ingredients are combined let
  mixture
• stand for an hour or more. For best
  results,
• leave at room temperature for an hour.
  This
• allows flour to expand and some of the
• bubbles to collapse. If batter is too
  thick,
• add a tablespoon of water or milk.
  Thinner
• batters seem to work best. Batter is
  usually
• smooth when you let it stand.

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• Which side of the crepe do you want to show on
• the outside?

Crepes made in traditional pans are usually
more attractive on the side that was cooked first.
Crepes made on the upside down griddle are more
attractive on the side against the griddle.
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• Cooking principle
• Batter is poured and swirled in greased pan.
• Less than 1/4 cup of batter is used at a
  time.
• Heat coagulates the protein in the egg and
  milk.
• Cook the crepe until the bottom is browned.
  Then
• carefully turn and brown the other side for
  a few
• seconds.

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7. Shapes of crepes

• fold-over Most common shape. Spoon
• filling along center.
  Fold one side
• over and then fold over
  opposite
• side.

• half-fold Place filling on half of crepe.
  Fold
• crepe in half.

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• roll-up Spread filling over entire crepe.
  Roll up
• like a jelly roll.

D. burrito roll Spread filling to 1/2 inch
from edge. Fold right
and left sides over filling.
Starting at bottom, roll up.
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• blintz Place filling in
  center of crepe.
• (pocket fold) Fold bottom over
  almost half of
• crepe. Fold
  right side, left side,
• and then fold
  top down.

F. cups Place crepe in muffin pan to ruffle
tops.
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• crepe suzette Fold in half. Fold in half
  again
• to form a
  triangle.

• stack gateau Crepes stacked with filling
  between
• each layer.

I. wedge Spread with filling. Cut into wedges.
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• Identify the nationality associated with the
• following crepes.

A. manicotti - Italian
B. enchilada - Mexican
C. palacsinta - Hungarian
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D. blintz - Jewish
E. wonton - Chinese
F. blini - Russian
G. krep - Greek
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H. perogi - Polish
I. platter - Scandinavian