I love CREPES! Sweet crêpes are generally made with wheat flour. When
sweet, they can be eaten as part of breakfast or as a dessert. Common fillings
include Nutella spread, preserves, sugar (granulated or powdered), maple syrup,
golden syrup, lemon juice; whipped cream, fruit spreads, custard, and sliced
soft fruits. Savory crêpes are made with non-wheat flours such as buckwheat.
Batter made from buckwheat flour is gluten-free, which makes it possible for
people who have a gluten allergy or intolerance to eat this type of crêpe.
Common savoury fillings for crêpes served for lunch or dinner are cheese, ham,
and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various
meat products. Batters can also consist of other simple ingredients such as
butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added
to the center of the crêpe and served with the edges partially folded over the center. An interesting tradition about crepes is that, in France,
crêpes are traditionally served on Candlemas (La Chandeleur), 2 February. This
day was originally Virgin Mary's Blessing Day but became known in France as
"Le Jour des Crêpes" (literally translated "The Day of the
Crêpes", and sometimes called colloquially as "Avec Crêpe Day",
"National Crêpe Day", or "day of the Crêpe "), referring to
the tradition of offering crêpes. The belief was that catching the crêpe with a
frying pan after tossing it in the air with your right hand while holding a
gold coin in your left hand would cause you to become rich that year. The
roundness, and golden colour from being fried in butter, of the crêpe resembles
the sun and its rays. This symbolism also applies to the coin held in the
person's hand. Yeeeeei to eating more crepes!
