For our twenty-third Cook-Off, we're making crêpes. 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, crêpes 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:
Crêpe 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 crêpes 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, crêpes 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 crêpe, 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 crêpe fillings, a Pastry & Baking topic devoted to crêpe technique, a topic on Japanese crêpes (which are pretty eclectic, let me tell you), another on injera, and a topic and recipe devoted to mille crêpes. I also found this charming pictorial how-to, which would suggest that you need neither a fancy crêpe pan nor one of those T-thingies to push the batter around.
Let's see some crêpes, folks!