Cooking up Classic French Cuisine: Le Crepe
Nothing says French cuisine quite like the crepe. According to culinary folklore, the famous pancake-like creation finds its origins as a cooking assistant's faux pas--a "mistake" that occurred when the addition of orange liquors lit the pancake on fire.
The tasty result spawned many a crepe recipe as a savory lunch or a tasty dessert. The crepe retains its reputation as a quintessential French delicacy and is acknowledged by famous chefs and culinary arts schools as a staple dish in any culinary career.
Crepe Suzette: The Recipe Tasted Round the World
Popularized in Brittany, France the crepe is now an international cuisine with countries all over the world cooking their own version of the airy, eclectic treat. While thousands of crepe variations exist, Crepe Suzette still remains the recipe of choice in restaurants and culinary arts schools because its sweet sugars and liquors never fail to impress.
Culinary Career in a Sturdy Pan
How has a flimsy little French pancake stirred up such a fuss? The answer lies in the perfect batter, mouth-watering ingredients, and critical crepe cooking utensils:
- Batter: Consistency is key because it is the basis for the correct crepe. This is often the most difficult part of the recipe.
- Skillet: Crepes without holes come from pans or crepieres with perfect surfaces. Using cookware flawlessly is a skill in itself.
- Technique: Your goal is to create a flexible, golden sphere with a pocket to hold cheeses, vegetables, chocolate sauces, or fruits. For many chefs, a culinary career rests in concocting their crepe just so.
The top culinary arts schools never underestimate the value of the crepe in any young chef's cooking repertoire. If achieving the finest in French cuisine is your goal, cooking school is your best bet.
Sources
What's Cooking America (http://www.whatscookingamerica.net/History/CrepesSuzetteHistory.htm)
Find Articles: Crepes (http://www.findarticles.com/p/articles/mi_moJAW/is_2001_Fall/ai_79805067)
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