crêping

Crêping is a culinary technique used to create thin, delicate pancakes known as crêpes. The batter, typically made from flour, eggs, milk, and butter, is spread very thinly onto a hot, greased surface, such as a crêpe pan or griddle. The thinness of the batter allows it to cook quickly and evenly, resulting in a pliable and slightly elastic texture.

The process involves pouring a small amount of batter onto the heated surface and then tilting and swirling the pan to distribute the batter in a circular motion. This ensures a uniform thickness across the entire crêpe. Once the edges begin to lift and the surface appears set, the crêpe is flipped to cook the other side briefly.

Crêpes can be served in a multitude of ways. Sweet crêpes are often filled with fruits, jams, chocolate, or cream and can be dusted with powdered sugar. Savory crêpes, sometimes called galettes when made with buckwheat flour, can be filled with cheese, meats, vegetables, or eggs. The versatility of crêpes makes them suitable for breakfast, lunch, or dessert. The technique itself is relatively simple, but mastering the thinness of the batter and the swirling motion can take practice.