Holy Crêpe!
When you think of a crêpe, what do you imagine? Maybe a mouthwatering French classic that Parisians eat daily? Or maybe you picture a dry, tasteless pastry? Either way, this article will uncover the history and hype behind one of France's national dishes: La crêpe.
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The French crêpe is considered to be a staple of French culture. The word crêpe is derived from the Latin word "crispus" meaning curled. Crêpes originated in Brittany, the most western part of France. In the 13th century, crusaders brought buckwheat to Brittany and thus helped in the creation of this delicious dessert. At that time, white flour was very hard to come by so crêpes were only enjoyed by nobles who could afford it.
A crêpe is typically made by pouring a small about of batter onto a hot frying pan. The batter is then evenly spread with the tilting of a pan or by spreading the batter in a circular motion using a wooden spatula. Crêpes can be either sweet or savory, depending on the batter and ingredients chosen to go inside. A sweet crêpe is made with white flour and is lighter than savory crêpes, which are made with buckwheat. Typical sucré crêpe fillings are sugar, jam, fruit, and chocolate whereas popular salé toppings can be anything from ham to vegetables.
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La Crêperie Bretonne is a small restaurant located at 48 Rue Mouffetard in the 5th arrondissement near the Montparnasse Tower. La Crêperie Bretonne is a family owned and run restaurant that has been making crêpes for the neighborhood since 1937. The restaurant itself looks like it was taken right out of Brittany. If you're in Montparnasse area you will see crêperies lining the streets with Brittany flags on every corner. Sitting outside at this crêperie is ideal if you want to take in the warm weather and people watch. If you prefer to take in the sights and smells of a typical crêperie, the interior wont disappoint. When you step inside you senses will be on overdrive. You'll be greeted with the sweet smells of melted butter, chocolate, and fresh jams. From the smells to the quaint decor La Crêperie Bretonne will not dissapoint.
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Once seated at a quaint table, get ready to say goodbye to pancakes forever and truly enjoy this French classic. You must try their rich Camembert crêpes, an exquisite combination of two French specialties. Or you can go for the "Bigoudène" crêpe, which is made with spicy andouille sausage and roasted apples. These two crêpes will restore any negative thoughts or ideas you might have about French crêpes and cuisine. For dessert, allow yourself to indulge in their chestnut creme crêpe. The sweet cream melts in your mouth leaving you wanting more. In addition to crêpes, La Crêperie Bretonne also has simple summer salads. Something that you might enjoy about this crêperie is the fact that the majority of their crêpes are gluten-free as per the Brittany tradition. While many crêpe stands offer pre-made crêpes, this restaurant makes the crépes fresh for every order.
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When you have eaten as many crêpes as possible ask the waiter a little bit about the history of the restaurant and of the area. I asked this and he explained that his family was in fact from Brittany and that he learned to make crêpes from his grandfather. In broken French I explained that I had read that many crêperies in this area were from Brittany, due to the trains that run from the West to Montparnasse. He stated that "yes, we are all from Brittany and we come by train and open restaurants here." He was very proud of La Crêperie Bretonne and wanted to explain that many of the other restaurants near by were run by his friends and family. As a crêpe lover since a young age, finding Paris' best crêperie has always been a hope of mine. I can confidently say that so far La Crêperie Bretonne is by far the best.
I've been making crêpes since I was a young child. If you are interested in making your own crêpes, heres my recipe from kindergarten:
Ingredients:
- 4 eggs
- 1 cup of milk
- 1/3 cup of flour
- 2 Tablespoons of butter
Directions:
- Mix all ingredients in a large bowl.
- Heat large, non-stick pan to a medium temperature.
- Pour 1/3 of batter into the pan.
- Flip, fold and enjoy!
