Savoring tradition, exploring the French roots of breakfast and dessert crêpes. Few dishes embody the essence of French cuisine as gracefully as the humble crêpe. With its delicate, paper-thin structure and endless possibilities for both sweet and savory fillings, the crêpe has become a beloved staple not only in French cuisine but also on tables around the world. Originating from the picturesque regions of France, this versatile delight has evolved into a culinary canvas for chefs and home cooks alike, allowing for boundless creativity in both breakfast and dessert offerings.
Steeped in centuries of tradition, the history of crêpes is as rich and varied as the fillings they envelop. Dating back to the 12th century in Brittany, France, crêpes were initially a simple, yet nourishing meal made from buckwheat flour, water, and a pinch of salt. Their popularity quickly spread throughout the country, with each region adding its own unique twist to the recipe, from the sweet crêpes of Paris like my recipe I am about to share with you to the savory galettes of Normandy.
Ingredients:
- 2 cups milk
- 3 eggs
- 1 Tablespoon vanilla extract
- 2 Tablespoons salted butter, melted
- 1 ¾ cup all-purpose flour
- ¼ teaspoon Himalayan pink salt
- 1 teaspoon white sugar (add up to 3 Tablespoons if desired)
For this recipe and so many more, visit my blog at: skysthelimitlifestyle.com/2022/07/31/breakfast-and-dessert-crepes/
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Sarah K. Young
Blogger
