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.



8 comments:

  1. Didn't Nat'l Lampoon (back in the day) make fun of specialty magazines with theirs:
    Guns & Sandwiches? :-P
    You would be perfect as editor (and chef) in chief!

    gfa

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  2. I was going to make a cheese and egg strata for supper but the crepes look so good, I may have a change of plans!!!

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  3. Buckwheat flour makes it a galette, if I'm not mistaken.

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  4. Have you tried the original Breton/Quebecois Gallette? Gruyere cooked inside the buckwheat crepe with ham and egg yolk.

    Interesting in a way, as so many Celtic people like the Bretons and many Quebecois run from gluten intolerant to flat out celiac sufferers.

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  5. By the looks of that pic, your side of bacon is very skimpy!

    More bacon!

    Bob
    III

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  6. Um, Bacon, found this I felt remiss if I failed to sent it to you and Barkley, http://www.instructables.com/id/Bacon-Jello/

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  7. armedlaughing - I'd be proud!

    Leslie - it takes a bit of practice to make the actual crepe. They don't bubble up as much as pancakes, and are thinner so flipping them is a little touchier, but after a practice one or two, it's easy.

    Ed Skinner - yes indeed it is.

    Ed Foster - mmm. No, I've not tried, but that sounds good. I do best with small doses of bread and lots of lean meats and veggies, myself, but can tolerate gluten fortunately, just not a lot of it.

    idahobob - you didn't see the pieces that got eaten as it the plate was assembled :-) For a lunch treat today, I made baked peaches with a streusel crumble that had oats and maple and a bit of chopped smoked bacon and spices, baked til golden and bubbley and then served with ice cream. It was a huge hit so I wrote down what I put into it and will post tomorrow.



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  8. Bacon...lovely and...sweet??

    Sweet-and-Spicy Bacon Gourmet | September 2006

    It's difficult to improve on the rich, smoky flavor of bacon, but we've done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.
    Yield: Makes 6 servings
    Active Time: 10 min
    Total Time: 45 min
    ingredients
    1 1/2 tablespoons packed light brown sugar
    Rounded 1/4 teaspoon cayenne
    Rounded 1/4 teaspoon black pepper
    1 lb thick-cut bacon (about 12 slices)
    preparation

    Put oven rack in middle position and preheat oven to 350°F.

    Stir together brown sugar, cayenne, and black pepper in a small bowl.

    Arrange bacon slices in 1 layer (not overlapping) on rack of a large broiler pan. Bake 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.

    Cooks' note:
    If thick-cut bacon is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.

    Please ignore any mention of cholesterol!

    ReplyDelete

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