Crepes

What do you put inside? What time of day do you eat them?

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  1. 1 month ago
    Anonymous

    Pork, sour cream, mushrooms, onion, chive and dill.
    Lunch.
    Or sweet for brekkie or dessert. Something simple, like strawberry or peach with cream or just Nutella

  2. 1 month ago
    Anonymous

    Or cheese

    • 1 month ago
      Anonymous

      Layer them and throw in butter powdered sugar little salt sprinkles and this stuff in whatever armounts feels right until stacked like 5+ or so then eat as pizza slices.

  3. 1 month ago
    Anonymous

    i watched a video of jaques pepin making some and i copied what he did

    i just spread some strawberry jam, it was delicious

    also there was a guy who used to make runescape botting videos named willybankloot or something like that, he made a crepe in the middle of one of his videos and put vanilla ice cream inside, folded the crepe, then drizzled chocolate sauce on top

    i tried that a few times and it was delicious too

  4. 1 month ago
    Anonymous

    sour cream and various jams. Or Nutella.

  5. 1 month ago
    Anonymous

    strawberries for breakfast, chocolate for dessert
    but I don't eat them very much too much work

    • 1 month ago
      Anonymous

      >I don't eat them very much too much work
      they aren't any harder than pancakes, really.

      • 1 month ago
        Anonymous

        I've always wondered: do you use less or no sugar with savorely filled crepes?

        Because jam (apple or raspberry) with or without whipped cream it is for me. I don't do these very often so not much adventuring.
        I've wanted to do "blinis" though when I learned that contemporary blinis are literally just crepes and not the fat little buckwheat things foreign cook books present them as.

        American pancakes are laborous in comparison. You fry a stack of these in time it takes to make one 'pancake' and the batter has to be just right or they are unflippable or taste like soda or don't rise properly.

        • 1 month ago
          Anonymous

          >I've always wondered: do you use less or no sugar with savorely filled crepes?
          I assume you mean in the batter. I don't use any, instead I will sprinkle some nutmeg in it.

        • 1 month ago
          Anonymous

          With flour crepes it's the same you just pick foods that blend sweet and savory, like cheese and seafood
          If you want fully savory crepes you don't use flour crepes you use buckwheat

  6. 1 month ago
    Anonymous

    I'm a New English Quebecois and we just put maple searp on them

    • 1 month ago
      Anonymous

      ayo this dude can afford maple searp!! lol lmao even

      • 1 month ago
        Anonymous

        It's not expensive or posch anon it's just what we do what's wrong with that

        • 1 month ago
          Anonymous

          'twas a joke, I'm from quebak too.

          • 1 month ago
            Anonymous

            oooh righto, gotcha then.

            good times friend

  7. 1 month ago
    Anonymous

    maple syrup and butter

  8. 1 month ago
    Anonymous

    For sweet crepes:
    various jams
    Nutella or chocolate sirup
    butter
    lemon juice
    sugar
    vanilla ice
    flambéed Grand Marnier
    banana
    whipped cream
    honey

    You can mix some of these (e.g. butter+lemon juice+sugar, banana+Nutella+whipped cream, etc.)
    It's usually eaten as a dessert or for an afternoon snack

    If you want some ideas, look at the menu for good "creperie" in Bretagne, like https://creperiesaintguenhael.fr/wp-content/uploads/2023/04/Menu_creperie-saint-guenhael.pdf

    • 1 month ago
      Anonymous

      lemond juice with a sprinkle of granulated sugar is fricking awesome on a thin stack of warm crépes

  9. 1 month ago
    Anonymous

    I love this sloppy shit like you wouldn't believe. Just made some yesterday

    • 1 month ago
      Anonymous

      is that marmalade

      • 1 month ago
        Anonymous

        Have you never seen a saucer made of marmalade or jam? Have you never heard of crêpes Suzette?

      • 1 month ago
        Anonymous

        A sort of flash marmelade I guess? You melt some sugar in butter then add the juice of one orange and reduce until syrupy, then just dump the crepes in it. You can then flambee them in rum or grand marnier

        • 1 month ago
          Anonymous

          >A sort of flash marmelade I guess?
          Meh, I use actual marmalade since I don't always have a tangerine/mandarin on hand when I want one. It's kind of like the opposite preparation, since rather than reducing until thick, you add enough water until it's syrup-y rather than jammy
          Look up the North African version, unless you have that "scared of holes" phobia. It's called baghrir

          • 1 month ago
            Anonymous

            >baghrir
            Looks delicious, like an extra-spongy blin

            • 1 month ago
              Anonymous

              >extra-spongy blin
              Yeah, basically. Had a cleaning lady from Algeria who used to make them.

              • 1 month ago
                Anonymous

                Algerrhea

    • 1 month ago
      Anonymous

      >Crepe suzette
      my go to recipe to impress people.

  10. 1 month ago
    Anonymous

    First one plain
    Second one with little bit sugar
    After that what ever. Either jam. Nutella. Maples syrup. Whipped cream. Ice cream. Berries.

  11. 1 month ago
    Anonymous

    my favorite savory variant is with egg, ham, cheese and some salt and pepper

    my favorite sweet variant is with nutella

    • 1 month ago
      Anonymous

      >ham
      Aww yeah, I forgot about ham. Gateau de crêpes au jambon cuit idee I've of my favourite preparations but googling that shit gives you really bad pictures for some reason. It's delicious, each crêpe layered with mushroom/onion creme spread and shaved, city-style cooked ham before topping it with another crêpe and repeating until you've made a little tower-like savoury cake of crêpes and ham. Good af, easy to make and foreigners are inexplicably impressed with it.

      • 1 month ago
        Anonymous

        >idee I've
        IS ONE. Had to switch over to English predictive text because this language makes no goddamn sense when it comes to spelling but idee still managed to pop its head up rather than "is"

        Algerrhea

        I used to say stuff like that. She'd talk about how great Algeria is despite the fact that she had to apply for refugee status here because she made the error of marrying a Christian. Yeah. Great fricking country

        • 1 month ago
          Anonymous

          The outcome of Third Punic War was, at the time, considered absolute. But in hindsight it obviously wasn't.

          • 1 month ago
            Anonymous

            To be fair, Carthage had every right to defend itself against Numidia and Rome sound have understood that their agreement with the Carthaginians shouldn't apply to that situation and just stayed the frick out of it.
            But I guess the prospect of some semblance of a reason to capture 100,000 war slaves was too good to pass up.

            • 1 month ago
              Anonymous

              The lesson here is that, in the end, fairness and righteousness has never mattered and it's never been a substantial consideration when it comes to survival. Rome subdued them twice already, as kindly as possible especially by ancient standards, and all it did was create a literal existential crisis for Rome's later generations. Absolute destruction of threats, without mercy, was required for ancient societies to be secure, and Rome was very very slow to learn that lesson because Hannibal nearly steamrolled them and ended their glory forever.

              It was a long time coming but Carthage needed to be obliterated and physically, culturally, and genetically dismantled.

  12. 1 month ago
    Anonymous

    nutella and banana
    any time of day

  13. 1 month ago
    Anonymous

    Sugar, roll them up, eat on Sunday afternoons.

  14. 1 month ago
    Anonymous

    blueberries

  15. 1 month ago
    Anonymous

    Plum jam and never something else. I just treat crepes as a dessert.

  16. 1 month ago
    Anonymous

    I do a Cincinatti style crepe with goetta, wilted spinach, swiss cheese. Then drizzeldd with a spicy maple aioli.

  17. 1 month ago
    Anonymous

    >What do you put inside?
    My homemade raspberry jam. Tastes wonderful.

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