Recette de Crêpes Salées: Un Délice Français Facile à Préparer

On aurait bien besoin de couleurs en ce moment, non ? J'espère que vous gardez le moral en ces temps difficiles.

My quick and easy recipe for French crepes. Easy to make for a delicious result. They are golden, fluffy and flavorsome and not too sweet (which allows you to put whatever tasty filling you like in them :). I’m sharing all my tips with you to make sure they are going to be a success.

Usually, savory crepes are made with buckwheat flour. Note that buckwheat is not a cereal but a plant whose seeds are gluten-free.They are full of proteins. You can also use the classic crepe recipe above to make savory crepes. There is no law against it ! In this case, I’d recommend not adding the sugar, the vanilla and the rum.

Filled with bechamel sauce, ham or chicken breasts and grated cheese.

Most Anglo-Saxons know crêpes as a sweet dessert made from white flour. But in addition to these the French love savory crêpes made from buckwheat flour, called galettes de sarrasin or galettes de blé noir; or wheat flour, crêpes de froment. And, of course, sweet crêpes are also popular here for dessert or a snack. They’re often served simply with butter and sugar, slathered in Nutella, or wrapped around such delicious fillings as salted butter and caramel.

Crêpe-lovers rejoice! La Chandeleur (Candlemas) is a muddle of pagan and Christian traditions that have existed since ancient times. In ancient Rome, it was a celebration to honor Pan, god of the wild, shepherds and flocks, where they would march in the streets, waving lit torches. In the early Middle Ages, the Roman festival was Christianized to celebrate Jesus’s presentation to the temple and the Virgin Mary’s purification. In medieval Anglo-Saxon culture, February 2nd also marked the traditional celebration of the coming of Spring.

February 2 falls smack in the middle of the winter solstice and the spring equinox, signaling the return of sunlight and spring’s beginning. People would thus make offerings to the grain goddess on this date - hoping for a short winter - and engage in ritualistic “spring cleaning” of their homes.

So, how did La Chandeleur come to be synonymous with eating crêpes? It’s said that the round golden pancakes bear a resemblance to the sun, reminding the people of the forthcoming warmth and fertility of spring. While multiple traditions and superstitions surrounded the eating of crêpes in medieval times, only a few of these persist in France today. A favorite French tradition is that you must hold a gold coin in your writing hand, while flipping a crêpe into the air with the other. Some families throw the first crêpe at an armoire (wardrobe) to see if it sticks. If it does, you should leave it there for a year!

Crêperies and crêpe stands abound in Paris, but certain areas are more well-known for these pancakes than others. The rue du Montparnasse, near the Gare Montparnasse rail station, is especially famous for its tasty crêpe restaurants. This area gained its reputation for great crêpes because the trains departing and arriving from that station go to Bretagne, an area in northwestern France where crêpes are a particular specialty. The most famous restaurant on rue Montparnasse is Crêperie Josselin, which often has lines of customers waiting to get in. You’ll also enjoy La Creperie Plougastel, a popular Breton crêperie a little farther down the street, or Ty Breiz, which is just a few blocks from the Gare. Outside of the Montparnasse area, the most well-known crêperie is probably the trendy Breizh Café in the Marais, famous for their delectable buckwheat galettes. And if you happen to be over in the Latin Quarter, check out Crêperie de Cluny. You can also eat marvelous crêpe in Montmartre. After climbing 300 steps to the top, you will enjoy this street full of crêperies just next to the famous Basilic Sacré Coeur.

Recette de Crêpes Vertes aux Épinards (Option Originale)

L'ingrédient qui donne à ces crêpes leur jolie couleur ?

1. Lavez et essorez les épinards. Placez-les dans un mixeur avec le lait, l'oeuf et l'huile. Mixez jusqu'à obtention d'un liquide lisse et homogène. Ajoutez-y la farine et le sel et mixez de nouveau.
2. Versez la moitié d'une louche de pâte dans une poêle huilée, étalez-la assez finement et laissez cuire environ 1 minute de chaque côté.

Conseils et Astuces pour des Crêpes Parfaites

• I usually grease my frying pan with butter every other three crepes.
• I put them aside under some foil before serving them so that they remain warm and soft.
• Why let the batter stand ? I recommend letting the batter rest at room temperature for at least 30 minutes before cooking the crepes. That way, the batter is smoother, less runny and spreads more evenly (all around the pan).
• Why heat the milk ?
• Have some melted butter ready in a bowl and use a scrunched up paper towel to grease your pan every time you cook a new crepe. That way, you use less butter and it’s cleaner.
• Rolled, folded in 4, rolled like a spring roll, in a parcel or like a cake , the choice is yours.

tags: #crepe #recipe #for #savory #wraps

Articles populaires:

• Régime alimentaire du blaireau européen
• Recette Brownies Citron
• Comment cuisiner une Côte de Porc au Four ?
• Causes du Prurigo
• Recettes uniques de cocktails au sirop de cactus