Crêpes are a traditional French food enjoyed all around the world and variations of crepe exist in other European countries, from the filloa in Galicia, Spain, to the Dutch pannenkoek, the Russian blinis and the Rumanian lătită.
Today is an important day in France: it is National Crêpes day! To celebrate I have compiled a list of the 10 things you didn’t know about French crêpes. Feel free to add to the list by leaving a comment below the post!
10 things you didn’t know about French crêpes
- Never call Crêpes a ‘French Pancake’ or you may offend the French!
- Every French household has a ‘secret’ ingredient (i.e. orange blossom water, Cointreau, Grand Marnier, rum, beer…)
- Skip the sugar, and make savoury crêpes by simply adding ham and grated cheese to your crêpe – cook for 1 minute before folding in half then cook for another minute.
- French people fold their crêpes, they don’t roll them! Folding your crêpe prevents the toppings from leaking or falling out!
- National Crêpes day in France is on 2 February is the day on which the Christian feast of Candelora used to be celebrated.
- Lemon or orange zest is often grated into the crêpe batter to add a refined aroma of sweetness.
- A quick action of the wrist is the secret for flipping over crêpes successfully.
- The word ‘crêpe’ derives from the Latin word Crispus (crinkly, undulated), or from Greek Χρισπος (crispos, wrapped, rolled up).
- Traditional savoury crêpes in France are made from buckwheat flour.
- In France, most household own a crêpe pan (non-stick pan with shallow sloping sides so that the crêpe can be turned easily)
What is your favourite way to have crêpes?