Safe to say that the best cooking in the world will aways make the most of its ingredients. This is why French cooking ranks at the top. Perhaps the finest example of using a simple dish to create innumerable variations is the crepe. Consisting of only a very thin pancake wrap, it is the ideal canvas for culinary artists. The range of desserts, entrees and snacks are ever growing.
Sweet
Most chefs’ and diners’ first introduction to this dish, since it blends perfectly with a variety of sweet ingredients, is through either the dessert or breakfast menu.
As a breakfast item, the Nutella crepe is quite popular. It is filled with a creamy hazelnut chocolate spread and goes wonderfully along side morning cup of coffee.
For an after-dinner treat, the Suzette a French classic. It’s served with orange zest, doused in the French liqueur, Grand Marnier, and includes a dollop of whipped cream. This is sure to pop up on any French restaurant menu.
Savory
The savory crpe is available for lunch/dinner and doesn’t always involve meat.
As for meat lover entrees, chefs have been known create them with fish, chicken, beef and pork. Just about everything really. There isn’t a classic savory version per se, as with the sweet, but some menus include Bacon and Mushroom or Chicken Pesto as well as Salmon.
Aside from meat, the savory dish is also a great excuse to incorporate the vast array of French cheeses. Also, popular among cooks are vegetables, such as spinach and leeks.
The Versatile Dish
There is a reason why the crpe has become such a staple in French cooking. In a style of cuisine that has won the hearts of food critics worldwide, such a versatile dish is well appreciated. With global networking at all-time high, there’s no reason this tasty treat won’t work its way into the repertoire of chefs around the world, not just France.
Next check out more tips and resources for french cooking, french wines, and travel in France.
