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 CREPES
- 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)