For our twenty-third Cook-Off, we're making crÍpes. There's been an intense push for a crepe cook-off for many months, and we've finally arrived!
While usually considered to be French, crÍpes have made their way into lots of other cuisines and, in some cases, were there long before the French ever showed up. A definition from wikipedia, s'il vous plait:
CrÍpe originates from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France. It is said that crÍpes were born in this region because they couldn't grow enough wheat to bake bread due to the poor land.
Buckwheat came to Europe from China and also spread to Eastern Europe, where a similar meal called blintz also developed. In Brittany, crÍpes are traditionally served with apple cider. In areas of Central Europe, the meal is called palačinka (Czech, Slovak, Croatian and Slovenian), Palatschinken (Austrian), palacsinta (Hungarian), all these terms being derived from Romanian plăcintă (Latin placenta meaning "cake"). In most German regions it's Pfannkuchen, in Dutch pannenkoeken, derived from the words "pan" and "cake".
In addition, there are banh xeo, the Vietnamese crÍpe, banh chiao, the Khmer version, dosas from India -- heck, I think you could make the argument that injera is something of a crepe.
So far on eG Forums, we've got a General topic devoted to crÍpe fillings, a Pastry & Baking topic devoted to crÍpe technique, a topic on Japanese crÍpes (which are pretty eclectic, let me tell you), another on injera, and a topic and recipe devoted to mille crÍpes. I also found this charming pictorial how-to, which would suggest that you need neither a fancy crÍpe pan nor one of those T-thingies to push the batter around.
Let's see some crÍpes, folks!