Most Popular Western European Pancakes
The beurre Suzette, a sauce made with butter, caramelized sugar, tangerine or orange juice, zest, and orange flavored liqueurs such as Grand Marnier or Curaçao, are all served with these delicious crêpes prepared à la flambé.
Henri Charpentier was allegedly invented by Crêpes Suzette in Monaco in 1895. Charpentier, then a 15-year-old assistant waiter working at the Café de Paris in Monte Carlo, mistakenly set fire to a pan of crêpes he was cooking for the Prince of Wales, the future King Edward VII, according to his own account.
After burning the sauce, Henri discovered that the crêpes tasted even better and decided to serve the dessert, naming it after the prince’s companion, a beautiful French girl named Suzette. This story is refuted by Larousse Gastronomique, arguing that Charpentier may not have been old enough at the time to serve royalty, but it was certainly him who popularized these French-style flambéed pancakes.
Gâteau Mille Crêpes
As translated into English, a thousand crêpes cake is a traditional French dessert consisting of crêpes stacked on top of each other and layered with a thin coating of either icing sugar or pastry cream, most commonly, while a thin layer of caramelized sugar covers the top of the cake.
This dense and creamy cake can be prepared with all kinds of different fillings and enjoyed with various fruits, whipped cream, or even ice cream.
Truffade is a thick pancake of potato and cheese, a specialty of the region of French Auvergne. The cheeses used in the dish, such as Gruyére, or Tomme fraiche de Cantal, must always be mild. As a side dish, as an accompaniment to steaks or other meat dishes, truffade is most frequently served.
Tomatoes are usually used rather than cheese in the Dauphine region’s version of the dish. Occasionally, this savory pancake is garnished with finely chopped parsley.
Galettes de Bretagne
In northwestern France, Galettes de Bretagne are essentially thin crêpes from the Brittany region. Buckwheat flour is made from these pancakes, and filled with different ingredients such as eggs, ham, mushrooms, and bacon. Crêperies are so common in Brittany that they outnumber cafés, and people frequently use them to eat bits of salted butter in their galettes.
The pancakes are usually served with a bottle of local cider. The Bretagne galette was invented by mistake, according to tradition, when a farmer spilled buckwheat porridge on a warm surface. Though buckwheat flour is generally associated with a salty taste, buckwheat crépes are highly nutritious and include vitamins B1, B2, and fiber that helps prevent high blood pressure.
Buckwheat came to Brittany from the east in the 12th century, so thick, moist, and flavorful galletes were ready to win over even the pickiest palates.
Within a crêpe, Crêpes Normande can best be characterized as apple pie. New, tart apples are browned in butter, sugar and cinnamon for filling, while crêpes are prepared with a mixture of flour, milk, eggs, sugar and a pinch of salt.
Serving the crêpes topped with whipped cream is recommended, followed by a scoop of ice cream on the side, and to finish the whole thing, it couldn’t hurt to drizzle them with sweet caramel syrup.
This classic street food item comes from French Brittany, the department of Ille-et-Vilaine, more specifically. Galette saucisse, commonly sold in food trucks, consists of a cold buckwheat crêpe that is wrapped around a soft grilled pork sausage.
Mustard may complement the mix, but other choices may also include mayonnaise or ketchup, cheese, or other garnishes. It is assumed that the dish originated as early as the 15th century, and the first versions are said to have been made with pork offal.
With a bottle of Breton cider on the side, it is better enjoyed.
Traditional Italian stuffed pancakes are crespolini. Ordinary pancakes, spinach, cream cheese, eggs, grated cheese, chicken liver, butter, and béchamel sauce made from flour, butter, and milk are all prepared. When prepared, a mixture of spinach, eggs, cream cheese, grated cheese, and chopped chicken liver cooked in butter is added to the pancakes.
Then, the pancakes are rolled, cut into three triangular pieces, then put over a layer of béchamel sauce in a buttered baking dish. They’re topped with Parmigiano-Reggiano grated mozzarella cheese, and some butter. In a hot oven, the pancakes are baked until the cheese begins to melt and the dish becomes golden brown on the edges and crust.
Manfrigole is a variety of pancakes made with a mixture of Bresaola and Casera cheeses, filled with buckwheat and white wheat flour. The dish is traditionally cooked in the Valtellina mountains. In order to make it more compact, milk- soaked bread can be added to the filling.
When the manfrigole is filled, it is covered with Casera cubes and baked until the cheese melts and becomes golden brown. Perfect for colder days, this nutritious dish is best enjoyed directly from the oven, drizzled with melted butter and sprinkled with grated parmesan cheese.
Crespelle alla Fiorentina
Crespelle alla Fiorentina comes from Florence and is a popular Tuscan dish. Crespelle pancakes are stuffed with a mixture of spinach, ricotta, and nutmeg in order to make the dish, then rolled in a similar manner to cannelloni. The filling is normally added with a beaten egg and grated Pecorino cheese.
In a baking dish, the pancakes are set, topped with béchamel sauce, and baked until the sider is golden brown and bubbled. It is also possible to fold the crespelle like a handkerchief, hence the other name, pezzole delle nonne, which means handkerchief of grandmother.
Crêpes stuffing is a popular French dish made from stuffed pancakes. Usually, pancakes are made with a mixture of flour, salt, olive oil, milk, and eggs mixed together. When fried, ingredients such as spinach, turkey or chicken, mushrooms, and grated parmesan cheese are usually stuffed with the pancakes.
For the stuffing, other ingredients such as ground beef, ham, prosciutto, tomato sauce, garlic, and even seafood or legumes may also be used. The pancakes are broiled until golden until they are stuffed, and the dish is then ready to be served.