Crepe Making As a Branch of Art
To many, a crepe stand is just another food service venue, but there is really an art to crepe making. If you take even the slightest interest in how these traditional “thin sandwiches” are made, you’ll start to see how much image and style is involved in the making of a classic French crepe.
Making the crepe wrap itself is an art in and of itself. Some cooks use a pan, flipping the crepe artfully as it cooks, while others pour out the dough on a flat, circular “crepe stone” or other surface. The French crepe is delicate, and its shape is a big part of its culinary appeal. The finished product needs to be folded just so, like a napkin at a high end restaurant. While many food are just “thrown onto the plate” (think other kinds of street food, like tacos, hot dogs and hamburgers) the French crepe is a masterpiece, a combination of visual and taste sensation. Try it at home, and make sure you have the right good-looking plate to show off your creation.
Filling the French crepe is also an art form. Using the right combination of high-end ingredients will provide the exquisite, sophisticated tastes associated with this food, whether it’s a sweet crepe, a crepe liquor, or a savory. o learn more about the art of crepe making, just watch a master at work: the deft flip of the wrist, the artful fanning out of the liquid dough, and the careful scattering of ingredients will show you how much artistry is involved in turning out a French food that is now popular around the world.