Saturday, December 1, 2012

International House of . . Crepes?


What's for breakfast at the Range?  

CrêpesWhile Crêpes are said to have originated from Brittany, a region in the northwest of France, their consumption is widespread in both France and Quebec and forms of  those delicate thin pancakes are found all over the world, each country having their own unique take on this delicate thin pancake. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory fillings. My personal favorite, from Quebec (I have family from Montreal) is Crêpes au Sucre et au Sirop d'Érable, crepes with maple syrup and maple sugar, rolled up and served for breakfast.

When the batter for the  crêpe is  intended as a dessert dish it is usually made with white wheat flour. It is usually made with buckwheat flour when the crêpe is served as a savoury crêpe. For my readers who have gluten issues in their families, one made with 100% buckwheat flour is gluten-free though it's not typically known as a crêpe.   This makes it possible for people who have a gluten allergy or intolerance to enjoy  crêpes.

For The Range? An early morning breakfast  with just some homemade  dessert like crêpes  filled with Scandahoovian family Marionberry preserves and dusted with powdered sugar and served with a side of  Bacon. 

A breakfast with some history, the perfect start to a day with a bit of history.