Snack attack: crepe expectations
Susan Jung
Although the batters for crepes and galettes differ, the cooking method is the same. This liquid, which should be about the same consistency as cream, is poured in a very thin layer into a pan. After about 30 seconds, it's flipped over and the other side is lightly browned. Many creperies use another method, in which the batter is poured into a heavy, standalone, round griddle with a heating element below, then spread evenly using a flat wooden instrument.
With either method, the side that's cooked first has a prettier pattern; the crepe or galette is therefore flipped over so the diner sees the better-looking side.
The filling options for crepes and galettes are varied. A classic, sweet version has a filling of jam or Nutella, but at the other extreme is crepes Suzette, a fancy dessert in which the crepes are heated with butter and Grand Marnier, then ignited before being folded or rolled. Savoury galettes can be filled with anything from cheese, ham and egg to curried shrimp and (my favourite) egg, cheese and thin slices of andouillette (cured intestines sausage).