The unas­sum­ing French pan­cake is tak­ing on the lo­cal din­ing scene with more se­lec­tions of top­pings and in­gre­di­ents than ever be­fore.

Food and Travel (Singapore) - - Hot Plates -

When it comes to crepes, there is al­most no limit to the va­ri­ety of top­pings that can be served with the thin French pan­cake. From savoury to sweet, or stacked with lay­ers of cream fill­ing in be­tween, crepes have be­come in­creas­ingly in de­mand, as restau­rants and cafes here con­tinue to craft crepes with flavours that please the lo­cal palate.

Yet, crepes are not an un­usual find in the lo­cal din­ing scene. Some restau­rants here have been serv­ing the French treat for nearly a decade, pro­vid­ing din­ers with de­lec­ta­ble se­lec­tions of the crispy pan­cake favourite. Orig­i­nated from Brit­tany in north­west France, crepes are made from wheat or buck­wheat flour, with two main types of crepes avail­able. The sweet crepe that is of­ten served with fruits, fresh cream and other sweet de­lights, is a pop­u­lar dessert treat, while the savoury galettes come in­gre­di­ents such as smoked salmon and chorizo, among other meats and flavour­some in­gre­di­ents. What’s more, the buck­wheat flour is gluten-free, mak­ing it easy to cre­ate veg­e­tar­ian or ve­gan crepes and al­low­ing al­most any­one to en­joy the dish care-free.

While top­pings and in­gre­di­ents served with the crepes are only lim­ited to the imag­i­na­tion, con­sid­er­able skill is re­quired in en­sur­ing the right thick­ness of the crepe, one that could take years to per­fect in or­der to de­liver crepes that are made to crisp per­fec­tion. Even the mille crepe, which is a multi-lay­ered crepe dessert with spreads of fresh cream sep­a­rat­ing each layer, needs the right thick­ness so that the crepes re­main moist with­out be­com­ing soggy, un­til they are fi­nally ready to be served.

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