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 A creperie is a restaurant specializing in the manufacture and sale of crepes or patties. Crepes or ti-krampouezh in Breton, are widespread in Brittany where crepes are a regional speciality.Crepe schools in Brittany receive trainees from all around the world.
Different regions have different types of crepes and cakes. In Lower-Brittany or Breizh Izel, which corresponds roughly to the area of the Breton language or brezhoneg, we make crepes (krampouezh) or wheat (gwinizh) or buckwheat (ed-du). In Upper Brittany or Breizh-Uhel, part language Gallese, we make sweet creperies and buckwheat creperies, which includes only a paste made from water and no milk. The appearance and taste are different in these two regions.
However, in Lower Brittany buckwheat crepes are regularly called "cakes" , so as not to confuse consumers. an authentic cake is a creperie with a double layer of dough, as opposed to the crepe lace.
Original
There are two kinds of pancakes:
* To wheat flour or bleud gwinizh. The traditional paste consists of eggs, flour, sugar and milk.
* To the buckwheat flour (or buckwheat) or bleud of-ed. The traditional paste consists exclusively of flour, water and salt, although some add an egg.
The former are mainly consumed as a sweet. But some of them eaten with salty toppings. The second will consume most of the time in a salt form. Some sweet recipes have recently emerged with buckwheat pancakes.
Basically there are as many recipes as grandmothers Breton.
The pancake is the basic element and butter. It then adds various ingredients (sausage, ham, cheese, tomatoes, mushrooms, etc.). But traditionally it is the only egg that accompanied it.
With the pancake, drink of water, cider (beverage fermented apples) or sistra or milk Ribot (sour milk) in Breton laezh ribod or laezh Trenka ... or Breizh Cola (cola Breton).
The plaque on which are pancakes in Breton called the pillig, ar ar billig or gleurc'h; turn the pancake with the Rozell, on and off the back using the skliñsell.
Brittany sayings about pancakes: "Ar grampouezhenn gentañ, 'lives ar c'hazh, pe' lives ar c'hi, pe 'lives an inos zo' barzh an ti" is the first pancake (often missed), for the cat For the dog or the innocent of the house. "Ar grampouezhenn diwezhañ zo koll pe c'hounit" = one who eats the last pancake is a winner or loser (as is too little or too paste) Il existe deux sortes de crêpes : - à la farine de froment ou bleud gwinizh. La pâte traditionnelle se compose d'oeufs, de farine, de sucre et de lait.
- à la farine de blé noir (ou sarrasin) ou bleud ed-du. La pâte traditionnelle se compose exclusivement de farine, d'eau et de sel, bien que certains ajoutent un oeuf.
Les premières sont surtout consommées sous une forme sucrée. Mais certains les dégustent avec des garnitures salées. Les secondes se consomment la plupart du temps sous une forme salée. Quelques recettes sucrées sont récemment apparues avec les crêpes de blé noir. En gros il y a autant de recettes que de grand-mères bretonne. La crêpe est l'élément de base, ainsi que le beurre. On rajoute ensuite divers ingrédients (saucisse, jambon, fromage, tomates, champignons, etc.), quoique traditionnellement ce soit l'œuf seul qui l'accompagnait. Avec la crêpe, on boit de l'eau, du cidre (boisson à base de pommes fermentées) ou sistr ou du lait ribot (lait aigre) en breton laezh ribod ou laezh trenk… ou du Breizh Cola (le cola breton). La plaque sur laquelle se font les crêpes se nomme en breton la pillig, ar billig ou encore ar gleurc’h; on tourne la crêpe à l'aide de la rozell, on la décolle et la retourne à l'aide de la skliñsell. Dictons bretons à propos des crêpes : "Ar grampouezhenn gentañ, 'vit ar c’hazh, pe 'vit ar c’hi, pe 'vit an inosant zo 'barzh an ti" = la première crêpe (souvent ratée), pour le chat, pour le chien ou pour l'innocent de la maison. "Ar grampouezhenn diwezhañ zo koll pe c’hounit" = celui qui mange la dernière crêpe est perdant ou gagnant (selon qu'il reste trop peu de pâte ou trop) |
