Crepe expectations

PUBLISHED : Sunday, 28 August, 2011, 12:00am
UPDATED : Sunday, 28 August, 2011, 12:00am


Crepes are one of my favourite snacks when I'm in France. They are easy to find - small carts selling cooked-to-order crepes set up on street corners in busy pedestrian areas, and some restaurants set up stands outside to feed passers-by as well as those wanting to sit down for a more leisurely bite.

In France, 'crepe' refers to a thin wheat-flour pancake with a sweet filling. If it's savoury, the pancake is usually made of buckwheat flour (which has a nuttier flavour than wheat flour) and called a galette. They are made by pouring a thin batter into a lightly oiled pan and either swirling it around to form a fine film, or spreading it with a special wooden fork.

After the batter sets on one side, which takes about 30 seconds, it's flipped over and the second side is cooked. The crepe is then filled before being folded over. For a takeaway snack, the crepe is wrapped in greaseproof paper and eaten by hand.

My favourite sweet crepe filling is salted butter caramel (sometimes with sauteed apple or banana). For galettes, I'm open to almost anything from boudin noir (blood sausage) to reblochon cheese with potato. But whatever the savoury filling, it's even better when topped with an egg cooked 'over easy', so the yolk is still runny.