Crêpe Bretonne
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The Crêpe bretonne (krampouezenn in the
Breton language Breton (, , ; or in Morbihan) is a Southwestern Brittonic language of the Celtic languages, Celtic language group spoken in Brittany, part of modern-day France. It is the only Celtic language still widely in use on the European mainland, albei ...
) is a traditional dish in
Lower Brittany Lower Brittany (; ) denotes the parts of Brittany west of Ploërmel, where the Breton language has been traditionally spoken, and where the culture associated with this language is most prolific. The name is in distinction to Upper Brittany, th ...
, a region of France. It can be served plain, or with sweet or savoury fillings. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (savoury crêpe). The latter is less well-known and should not be confused with the buckwheat pancake typical of
Upper Brittany Upper Brittany (; ; Gallo: ''Haùtt-Bertaèyn'') is the eastern part of Brittany, France, which is historically associated with the Gallo language. The name is in counterpoint to Lower Brittany, the western part of the ancient province and presen ...
, which has a different recipe.


History

The
crêpe A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served ...
has been consumed for thousands of years everywhere in the world, constituting the basic food of a meal. Historians claim that the crepe has existed since 7000 BC. The crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace.
Buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...
is originally from Asia and was brought back from the
Crusades The Crusades were a series of religious wars initiated, supported, and at times directed by the Papacy during the Middle Ages. The most prominent of these were the campaigns to the Holy Land aimed at reclaiming Jerusalem and its surrounding t ...
in the 12th century. From this period onwards, traces of buckwheat pollen have been found in peatlands in Brittany. Nicknamed "the plant of a hundred days", this flower grows rapidly, requires constant humidity, acidic soil and a temperate climate. Brittany is therefore perfectly suited to the cultivation of buckwheat. The
Duchess Anne of Brittany Anne of Brittany (; 25/26 January 1477 – 9 January 1514) was reigning Duchess of Brittany from 1488 until her death, and Queen of France from 1491 to 1498 and from 1499 to her death. She was the only woman to have been queen consort of France ...
contributed to the rise of the crêpe bretonne at the beginning of the 16th century in a difficult period for the inhabitants of rural Brittany. It was the Dutch who introduced buckwheat to Brittany. At least once a week, crepes were made on a billig. The crepes were accompanied by local product, depending on the area, with sorrel leaf, sausage or salted butter. In the 20th century, the buckwheat culture was in trouble in Brittany and it almost disappeared. Nevertheless this tradition continued.


Production

The local production of buckwheat is insufficient to supply the 15,000 tons usually consumed in France every year; half the production of buckwheat crêpes (and of buckwheat pancakes) is therefore dependent on imports of goods that come primarily from China, Poland or Canada. There is a
label A label (as distinct from signage) is a piece of paper, plastic film, cloth, metal, or other material affixed to a container or product. Labels are most often affixed to packaging and containers using an adhesive, or sewing when affix ...
of protected origin for buckwheat flour from Brittany; the association ''Blé noir tradition Bretagne'' brings together over 800 producers, as well as some 10 millers, to promote the use of Breton flour (some 4,000 tons per year). In the mid-20th century, owing to the emigration of many Bretons, Breton crêperies started opening elsewhere in France, especially in Paris, in the Montparnasse district, and in other countries around the world.


Making

Traditionally, the batter is cooked in a specific device called '' billig'' in
Breton Breton most often refers to: *anything associated with Brittany, and generally **Breton people **Breton language, a Southwestern Brittonic Celtic language of the Indo-European language family, spoken in Brittany ** Breton (horse), a breed **Gale ...
, ''galetiere'' in the local French dialect (''galettoire'' or ''tuile'' in Upper Brittany). The billig is a typically Breton circular cast iron cooking plate. The batter is spread out onto a disc with a small spatula called a ' (
Breton Breton most often refers to: *anything associated with Brittany, and generally **Breton people **Breton language, a Southwestern Brittonic Celtic language of the Indo-European language family, spoken in Brittany ** Breton (horse), a breed **Gale ...
), ' or ' in the local French dialect. Crêpes based on the Breton recipes are usually made with a simple ''crêpière'' (or
frying pan A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It typically ranges from in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small ...
). The batter requires energy to aerate the dough and precise gestures to spread it on the billig. The or the scraper must be held with flexibility and the spatula must permit easily turning the cake without breaking it. Contrary to its cousin the galette, the crêpe bretonne must be quite thin and crispy!


Wheat and buckwheat versions

For those among the Bretons very much attached much to the traditions of Brittany, the ''krampouezhenn'' (plural: ''krampouezh'') can refer either to the salty preparation with
buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...
flour, or the sweet version made from wheat. There are two traditional crepes of Lower Brittany: * One based on wheat flour (' in Breton). The traditional batter is made of eggs, flour, sugar and milk, and is usually eaten sweetened. * One based on buckwheat flour ('). The traditional batter is made of buckwheat flour, mixed with a maximum of 30% of wheat flour, water and salt (some people add eggs or milk); it is usually eaten salted.


Difference from galettes

The ''
galette Galette (from the Norman language, Norman word ''gale'', meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buck ...
'' prevails in Upper Brittany (Ille-et-Vilaine, Loire-Atlantique, eastern parts of Morbihan and Côtes-d'Armor). The crêpe bretonne prevails in Lower Brittany (Finistère, part of Morbihan and Côtes-d’Armor).


See also

*
List of buckwheat dishes This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum' ...


References


External links


Federation de la crêperie


{{DEFAULTSORT:Crepe bretonne Pancakes French desserts Buckwheat dishes