Why Crepes Beat Peanut Butter on Pancakes

The Crêpe (pancake) is a dish made of a very thin layer of dough made from flour (mostly wheat or buckwheat) bonded to a liquid (milk, sometimes mixed with water or beer) and baked in a griddle (or a regular pan), or on a hot plate called billig, it is generally round in shape.

It is presented hot or cold, sweet or savory, main course, dessert or can also be a snack. It is served as such or are embellished with a filling or filled. Dine at home or at a restaurant, and is found to outweigh the market at festive events or carnivals. According to the habits and the gasket, it may be of very variable thickness.

In Paris

Sweet or savory pancakes are traditionally eaten together with hot butter. The most common topping pancakes called “salted” consists of grated cheese, ham, egg and is called “complete” when it finds the three ingredients together. For pancakes called “sweet” ingredients commonly used are: butter, sugar, chocolate, nutella, jam, honey, caramel with salted butter, lemon, cream, brown, etc.

Also cooking pancakes in the Nord-Pas-de-Calais and Alsace, incorporating beer in the dough, which improved its taste; Normandy one incorporates some calvados and possibly apple.