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