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A crêpe or crepe (〔Longman Pronunciation Dictionary. 3rd Ed. 2008. (Merriam-Webster Dictionary )〕 or , Quebec French: ) is a type of very thin pancake, usually made from wheat flour (''crêpes de froment'') or buckwheat flour (galettes). The word is of French origin, deriving from the Latin ''crispa'', meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. ==Preparation== Crêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel.〔(Crepe Tools. )〕 The consistency of the batter cannot be too thick, nor can the pan be too hot. In either of these instances, the crêpe could be ruined with lumpiness or tears. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan (air flipping). Because the outside of the crêpe is more attractive, they are typically never served inside out. 〔"The Art of the Crepe; If a crepe is like a blank canvas, ready to be filled with anything you can think of, then the secret to making a good crepe is to be artistic." Morning Star (Wilmington, NC). (19 September 2001 , Wednesday ): LexisNexis Academic. 〕 Sweet crêpes are generally made with wheat flour, while savory crêpes are made with non-wheat flours such as buckwheat. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar. 〔"Wrap it up in a crêpe; Thin pancakes work in savoury or sweet dishes." Times Colonist (Victoria, British Columbia). (24 April 2013 Wednesday) LexisNexis Academic. 〕 Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Crêpe」の詳細全文を読む スポンサード リンク
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