Fine couche de pâte de forme ronde, faite de farine , d’oeufs et de lait, et cuite dans une poêle ou sur une plaque.
[KRAYP; KREHP
]
The French word for « pancake, » which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crêpes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable mixtures – sometimes topped with a complementary sauce – and served as a first or main course.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
