The word crêpe translates from French as pancake, and the Latin word means “rolled.” Crêpes originate from Brittany, a region in northwestern France, located between the English Channel in the north and the Bay of Biscay in the south. Originally, the word galette referred to crepes, which meant a flat cake.
During the 12th century, the citizens of the region first became acquainted with buckwheat grains brought from the East, at which time their nickname was “black wheat.” Crepes made from white flour only appeared in the early 20th century, when white flour was no longer so expensive. Crepes made from white flour are thinner than galettes, and are also more fluffy and soft due to the use of eggs, milk, and butter to create the batter.
The method of cooking crepes has evolved greatly over the years, from cooking over an open fire to special devices, called in French “billigs”, the batter is spread with a T-shaped stick called in French “roselle”. In the many crepe restaurants scattered around the area Brittany And in the city of Rennes, a menu of savory galettes and crepes is served first, followed by a menu of sweet crepes. Of course, a glass of chilled apple cider accompanies the meal.
On February 2nd of each year, it is celebrated throughout the world. France A holiday called Jour Des Crepes, and the French certainly love their crepes in all their forms.
Recommended creperies in Paris where you can eat a great crepe
Breizh Cafe
People who live in Brittany and speak Breton call their homeland Breizh, which is where this wonderful creperie gets its name. The place was founded by Bertrand Larcher and quickly became “La Mecque de la crêpe chic,” as one of France’s leading food magazines put it. What’s the secret to the place’s charm?
First, the crepes themselves, made from a unique blend that gives them a great crispness and flavor. Second, thanks to the chef's ability to push the boundaries of Breton food and create combinations with Japanese cuisine (try the crepe with shiitake mushrooms, for example). And third - location, location, location! Braz is located in the heart of the Marais, a few steps fromPicasso Museum Therefore, it can be an ideal place to stop for lunch while you Travelers in the district.
Address: rue Vieille du Temple 109, 75003 Paris
The creperie of Josselin
Josselin, a look from the inside. Photo from the Tasty Adventures blog.
During the 19th century, many immigrants from the poor Brittany region arrived in Paris Hoping to find work and a better life there, the immigrants arrived at the Montparnasse train station, so it is not surprising that many of them decided to stay in the district. As a result, Montparnasse Street became the most important crepe street in Paris, and you can find quite a few authentic crepe restaurants there.
The best of them, in my opinion, is the Josselin Creperie, as evidenced by the long, winding line at the entrance. As with any self-respecting creperie, the variety of options for savory and sweet crepes is immense, so if you need a recommendation, try the Couple (two layers of galette with a filling in the middle) and for dessert, have a crepe with salted butter caramel.
Address: Rue du Montparnasse 67, 75014 Paris
French Chocolate Crepe Recipe by Roy Schwartz
10 minutes preparation
20 minutes cooking
Recipe for 10 crepes
4 large eggs
A glass of milk at room temperature
Half a cup of sifted plain flour
A quarter cup of sifted cocoa powder
2 tablespoons of sugar
Half a teaspoon of salt
3 tablespoons unsalted butter
For the filling: jam in the flavor you like
Mascarpone cheese at room temperature
Nutella
preparation method:
To make the crepes: Mix eggs, milk, flour, cocoa powder, sugar and salt in a bowl with a whisk until
The batter is completely smooth. At this stage, it is recommended to store the batter in the refrigerator for an hour.
Heat a pan as wide as possible over low heat, melt some butter, and spread with paper.
Absorbent. Pour a quarter cup of batter using a small ladle, and tilt the pan back and forth to
Cook for a minute, then flip with a heatproof spatula.
For another minute of cooking.
To prepare the filling: First option: Mix mascarpone and jam of your choice in a small bowl.
Second option: Heat Nutella in a small pot over low heat while stirring with a wooden spoon.
Tips for success:
- Do not overmix the batter.
- Sift the flour and cocoa powder.
- It is recommended to sprinkle sugar between crepes to prevent sticking during preparation.
The crepes can be frozen, covered with foil and cling film.
enjoy your meal!
A few words about Roy Schwartz
Roy Israel Schwartz began his cooking and baking studies in 1998. His culinary career led him to New York, Chicago and London where he worked at Gordon Ramsey's famous restaurant, one of the few restaurants in the UK to have three Michelin stars.
After years of working in haute cuisine, Roy decided to make a 180-degree change and move into the field of street food. Why, you ask? Because street food has a special charm. Everything is better! Faster, more direct, at eye level, and at a reasonable price. There is no place to hide. The journey to discover and learn about the perfect crepe took him to the source, to the region of Brittany, and to the capital Rennes.
There he ate countless sweet and savory crepes and worked in countless crepe restaurants scattered on every street and corner of this wonderful area. The experience he gained there helped him develop and improve the recipes and flavors until he felt he had perfected them. When he felt ready, he returned to Israel and set up a crepe stand with one and only goal: to bring his guests the best of France, in a sweet or savory crepe.
If you are interested in tasting his handiwork, you are more than welcome toHis Facebook page.
Hungry? Want to read more about French food?
- If you are looking for excellent restaurants in Paris, let me recommend that you read This article.
- If you are actually interested in food markets then you can Find here All the markets I love the most.
- And if you just want to read about French cuisine, then you're welcome. Enter here.
Roy Schwartz Bravo! Until I made your crepe, I never made a crepe…