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Crêpes
Appears in
Published 2008
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with meat, fish, or vegetable preparations.
Unlike leavened pancakes, crêpes may be made in advance, covered and refrigerated, and used as needed. When the crêpes are filled and rolled or folded, the side that was browned first, which is the more attractive side, should be on the outside.
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