Savored for centuries, crepes are popular not only throughout France but worldwide. Crepe making has evolved from being cooked on large cast- iron hot plates heated over a wood fire in a fireplace to pans or griddles that are gas or electrically heated.
Around the 12th century, buckwheat was introduced to Brittany, France from the east. Buckwheat could thrive on the desolate, rocky Breton moors and was high in fiber, protein and essential amino acids. At that point, all crepes were being made from buckwheat flour. White flour crepes appeared only at the turn of the 20th century when white flour became affordable.
Almost every country in the world has its own name and adaptation of crepes including Italian crespelle, Hungarian palacsintas, Jewish blintzes, Scandinavian plattars, Russian blini and Greek kreps.
Although crepes are simple in concept, by creating fillings that are complex in flavors, takes this entree to a whole new level.
On July 25/2016, I posted a blog featuring both sweet and savory crepes you might enjoy to read. For something different today, I made ‘crepe stacks’ which have a savory filling of my own ‘design’. Hope you find time to make some.