Crepe is a type of a very thin pancake filled with a variety of fillings from sweet fruits, ice creams to savoury ham, eggs and cheese. A French creation which originated in Brittany, it came from the Latin word “crispa” which means “curled”. The history of crepe started from pancake which initially appeared as flat and unleavened bread. Archaeological evidence suggests that a pancake type dish was widely consumed during the prehistoric period where seed flours mixed with milk and eggs were cooked on hot stones and earthenware pots in an open fire. They also believed that it was shaped in a circle to represent the shape of the sun which was worshipped by ancient civilization. Then starting in the 15th century pancakes started to show up in Europe like the potato pancakes and pfankuchen of the Germans, crepes and galettes of the French, pannekoeken of the Dutch and pannkakor or the Swedish.
Crepes are popular in France and it all started in Brittany during the Medieval period where peasants made crepes for feudal lords as a sign of their loyalty. But today it is widely eaten by everyone, it is even served everywhere from streets to first class restaurants. This dish is popularly served in holidays, they even have a celebration for crepes which happen every February 2 and it is called La Chandeleur – Crepe Day.
So for this post we will be making some banana and chocolate crepes, Initially I was hesitant in making one as I don’t have a crepe maker and this is a bit hard to make manually using a pan but after making Lumpiang Sariwa without a crepe maker I said to myself I can do this and here is the result.
1 cup all-purpose flour
1 tbsp white sugar
1/4 tsp salt
2 cups milk
2 tbsp melted butter + more for pan
French vanilla ice cream
1. Sift together flour, sugar and salt
2. Using a hand mixer beat eggs and milk together.
3. Add sifted flour mixture and beat until evenly mixed.
4. Add in melted butter then set aside.
5. Prepare a flat non-stick pan, heat it up then add a small amount of butter. Pour around 1/3 cup of the batter then distribute evenly across the pan by rolling it from side to side. Once brown on one side, flip it over to brown the other side.
6. Place sliced bananas on one quarter of the crepe then fold in quarters. Remove from pan then place on plate.
7. Drizzle chocolate powder and drizzle some chocolate syrup. Top it with a scoop of French vanilla ice cream then serve.