French Crepe Cake Essay Sample
Crepes are now one of the most celebrated Gallic sweets. and can be filled with anything. This sweet is crepes stacked one on top of the other and homemade cocoa sauce in between each bed. It is a authoritative Gallic sweet and originated in the 1800s. in Brittany. France. Many people look at it as a truly thin battercake or a galette. which is truly similar to a crepe. There are many different signifiers of crepes as good. such as the crepes sucrees ( sweet crepes ) . the Mille crepe ( thousand bed crepe cake ) . and the crepes salees ( savoury galette ) .
The crepe I have chosen to do and research it a homemade cocoa Mille crepe. To do the crepes for the bar. I began with one and one half cups of flour. three fourths teaspoon of salt. on 3rd cup of granulated sugar ( I used the Splenda ) . six eggs. two cups of whole milk. five tablespoons of liquid butter. and one tablespoon of confectioners’ sugar ( Splenda ) . First thing I did was I combined the flour. salt and granulated sugar ( Splenda ) in a bowl. I so whisked the eggs into the combination of flour. granulated sugar ( Splenda ) . and salt for about three proceedingss. Then I easy added the milk and butter to it. still whisking. I whisked until the hitter was smooth and so I let the hitter sit for 20 proceedingss. While my hitter was sitting. I heated a nonstick skilled to medium-high heat. Once the hitter had sat for 20 proceedingss. I added three tablespoons of hitter to the now heated frying pan and cooked until the borders and underside were aureate brown. which was about 30 seconds-one minute.
Then I flipped the crepe and cooked the other side until it. excessively. was aureate brown. which took about 20 seconds. Once the crepe was aureate brown on both sides. I put it on a home base and covered it with wax paper. I continued to cook the crepes the exact same manner for all seven crepes. Then. I made a homemade cocoa sauce with one half cup of two per centum milk. one half cup of dark cocoa french friess. and one tablespoon of butter. I mixed the milk and cocoa french friess in a microwavable bowl. so put them in the microwave for one minute. Then I took them out and whisked them until they were good combined and smooth. I so added the butter and stirred it in until the butter had melted and the sauce was smooth once more. Once the cocoa sauce was finished. I transferred one crepe to my functioning home base and so distribute cocoa sauce really thinly on top of the crepe. I repeated this until I had gotten to the last crepe to stack on top. I did non add any sauce to the top of this concluding crepe. but sprinkled confectioners’ sugar on top.
The nutritionary information for my Mille crepe bar is about three hundred Calories. 90 gms of fat. one hundred 50 gms of Na. one hundred 36 gms of saccharides. 23 gms of protein. and 200 gms of sugar. This is non a comparatively healthy sweet to eat. but it was a delightful sweet to eat. I perfectly loved this sweet. as did my pa and grandmother. It did non be me really much to do this sweet. as most of the points used are common points that people keep on a day-to-day footing. such as eggs and milk. and in the terminal cost me about 15 dollars. But for person to purchase all of the ingredients. it would be about 35 to forty dollars. I do non believe that it is worth the money to do this dish. as it turned out wholly excessively sweet. really mussy. and looks atrocious. Merely one piece cut looked good. and that was the really first piece cut. The remainder of it looked atrocious. and gratuitous to state. it looked nil like the image.
The history of crepes is a really interesting history. They were derived from Brittany. France. and are used to observe 2 fevrier ( 2 February ) . which is La Chandeleur. and celebrates the return of visible radiation ( spring ) form their darkened. winter yearss. They were originated and by and large eaten in southern Brittany. France. with cane sugar or with fruit interior of them. They were really thin and big in diameter. As more and more people began to see southern Brittany. the thought of crepes began to spread out. They finally died down. but hit a resurgence here recently. and demands have sky-rocketed. Many civilizations have adapted crepes into their ain society. making their ain version of the Gallic crepes. such as in America. there is the “Bodybuilder crepe” . in Mexico. there are “filloas” . and in Italy. they are called “crepsella” . Besides. it has more than Gallic influence. as it can be filled with anything. including American cocoa.
There is besides a dish called the “galette” which is prepared much otherwise from a crepe. as originated from two different locations. though many people confuse the galette with the crepe. The galette was originated and served in Northern Brittany. France. whereas the crepe was originated and served in Southern Brittany. The difference between galettes and crepes are that galettes are merely cooked on one side and are usually cut into thin pieces ; whereas crepes are cooked on both sides until they are browned and somewhat crispy.
It could besides be looked at like a greaser. Crepes can be filled with anything. such as bacon spots. jambon. sausage. and even fruits. and can be rolled up like a greaser. It is merely that the crepe can hold anything in it. non merely lettuce. cheese. and hamburger meat. which is the normal things inside of a greaser.
