The batter itself can contain aromatic ingredients in addition to the structural ones. It is the mixture of flour, eggs and liquid cooked over high heat to a lacy fineness. Variations include thick puffy pancakes made from different grains.
A crepe can be very thin and delicate, or it can be hearty and thick. If it gets too thick, then it’s pancake and not a crepe.
Each country has its own favorite toppings, ranging from caviar and sour cream to smoked fish, vegetables, meat and fruit and a huge range of sweet tooth favorites.
The best crepes are thin, light and lacy and indeed almost transparent.
According to certain cooking book, the secret of making good crepes is using a well-seasoned pan. The best crepe pan of all is one that is used only for making crepes. It is never washed; after each use it is merely wiped out.
Crepes are best when freshly cooked. They can be served as dessert or as the entree. Crepes may spread with jam, honey, fruit puree, or fruit juice and sugar.
What is crepe?
