In Paris, the most ubiquitous food is crepe. Almost every downtown café offers crepes. Some are sprinkled with powdered sugar, or stuffed with seafood or meat.
Crepes are very thin pancakes and their versatility have contributed to their popularity both in France and elsewhere in the world, particularly in fine restaurants.
While freshly and expertly made crepes taste exquisite, you can make them in advance and keep refrigerated for a few days, or even freeze them. French kitchen equipment manufacturers even designed a crepe machine for restaurants and high volume banquet halls; the machine churns out one every minute.
The most famous crepes, Suzette, are served in an orange juice based sauce, flamed with Grand Marnier, is said to have been invented by a chef for the girl friend of a regular customer in his restaurants.
August Escoffier, the chef of kings and the king of chefs, mentions it first in print in 1907.
The secret of texturally correct, flavorful crepes is the batter. Once you mix the ingredients, let the batter rest for a minimum of one hour, and preferably, refrigerate overnight.
Savory crepes can be served as an appetizer or stuffed with meat or seafood as main course, and as a dessert in a range of preparations. The stuffing can be created economically from leftovers.
Crepes are elegant and refined, quick to cook or assemble, and impressive; all you need is a well “seasoned” crepe pan and a bit of skill.
Crepes are generally small in diameter but Normans do it their version on griddles and in a square form, fold it and sprinkle with castor sugar.
This is the street food version of crepe in Paris!