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What is a Crepe?


​Crepes appear to have risen to prominence in American cuisine relatively lately, owing to their adaptability. Crepes can be enjoyed for breakfast, lunch, dinner or dessert. They can be found in restaurants, food trucks, street fairs, festivals, and farmer markets. But what are crepes? Where are crepes from? And how can you make them at home?

Real Crepes from Brittany, France

Brittany, France is the world culinary capital for crepe making. Know-how, recipes past down from generation to generation, superior buckwheat, and mind-blowing butter all help make Brittany the standard bearer for world's best crepes. 

It was in the 13th century that the crêpe first appeared in Brittany. Buckwheat, brought back to France after the Crusades, made it possible to make this thin round layer of dough and cook it by the fire. This is the start of the real Breton crepe! 

Not to be confused with a pancake, Breton crepes (
krampouezh in Breton language) are thin and crispy, and can be either served with savory or sweet add-ons. 
Crepes Brittany, France

What is Buckwheat?

Buckwheat Brittany, France

​Buckwheat actually has nothing to do with grains or cereals: it is a plant whose white flowers turn into black, triangular seeds when ripe. It is also called the '100-day plant' in reference to its three-month cultivation. Sensitive to temperature variations, it requires a temperate climate  - hence its extraordinary development in Brittany.

​Buckwheat found a suitable home in Brittany because of the climate of the region and the quality of the soil helping crepes become a staple of Breton diets.

Buckwheat is a Breton tradition, sown in May to be harvested from September to October and belongs to the polygonaceae family like sorrel and rhubarb.

GLUTEN-FREE?
​

Buckwheat does not contain gluten and is a fan favorite of those that follow gluten-free diets.
Its nutritional qualities contain vegetable proteins, essential amino acids, calcium and fibers galore which makes it a very healthy food.

What is a Billig?


If you travel to Brittany, France you can visit one of the 1,800 Crêperies (crepes restaurants) of the region.
​But if you want to try making crepes at home you can make them in a pan or a billig.

Tradition Breton crepes are made on a billig. They are a thick circular cast iron plate about forty centimeters in diameter. If you are looking for a electric or gas one, look for one made in Brittany by Krampouz.

Crepes Recipe

Crepes recipe

How To Make Crepes



Preparation for 10 Ham, Egg, Cheese Crepes

Savory crepe batter:


1 egg
250 g buckwheat flavor 
70 cl of water
1 teaspoon of coarse salt
​
Garnish:

5 slices of ham
200 g grated Gruyere
10 eggs
salt pepper

​Preparation: 10 min
Cooking: 30 min


1. In a salad bowl, whisk the egg.
Incorporate the flour and work the dough, gradually pouring 70 centiliters of water.
​Add the salt. The dough should be very fluid.

2. Let the dough rest under a cloth for 1 hour at room temperature.

3. Pour a ladle of batter into a hot oiled pan. Cook for 1 minute then flip the pancake. Cook for another 1 minute. Keep warm and make the other pancakes.

4. When ready to serve, put a pancake in the crepe maker. Sprinkle with grated cheese, add half a slice of ham and break an egg in the center. Fold the edges of the patty and cook until the egg is cooked.

5. Cook all the complete ham, egg and cheese pancakes in this way.
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  • Home
  • About us
  • Blog
  • Craft Beer
  • Diaspora Bretonne
  • Store
  • Breton USA History
  • Startup
  • The Collective
  • Contact Us
  • Kouign Amann
  • Podcast
  • Crepes
  • Brittany France
  • USA TOUR 2017
  • BZH Business
  • Hermione
  • Press
  • The Collective 2015
  • USA TOUR 2016
  • Computer Club