Europe - Western Europe | CREPE ROYALE LLC

Western Europe:

AUSTRIA

“KAISERSCH MARRN"

Delicious creation, Kaiserschmarrn is a delightful tangle of torn, fluffy pancakes. Its name, which means "imperial mess" in German, hints at its intriguing origin story.

Legend has it that in the mid-1800s, a nervous farmer found himself in a bind when Austria's Emperor Franz Joseph and his wife unexpectedly arrived on his doorstep, ravenous. In a stroke of culinary genius, the farmer saved his failed pancake by shredding it and decorating it with sugar and jam, thus creating the iconic Kaiserschmarrn.

As the pancake mixture sizzles, it is deftly turned and cut with a fork, resulting in its distinct torn appearance. Typically served with powdered sugar, berries, jam, or apples, plum jam stands out as a traditional accompaniment.

The secret to its ethereal texture lies in the meticulous beating of egg whites before folding them into the batter. This step ensures a light, fluffy consistency and encourages a lofty rise. Exercise caution when combining the beaten whites to avoid over-mixing, preserving the pancake's delicate texture and airy allure.

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BELGIUM

“BOUQUETTE"

While Belgium is known for its waffles, beer and fries, another often overlooked culinary gem is the bouquette.

Similar in texture to a French crepe, this delicious treat is traditionally made with buckwheat flour and fried to perfection in oil or lard.

Remarkably, the dough contains no eggs, setting it apart from its crepe counterpart.
For optimal flavor and texture, the bouquettes are expertly cooked on a cast-iron skillet, lending a rustic charm to each delicious morsel. These savory treats are elevated by the addition of raisins and decorated with a local brown sugar known as cassonade or drizzled with Sirop de Liège, creating a harmonious marriage of earthy buckwheat and rich sweetness.

One of the secrets to the Bouquette's unparalleled flavor is the addition of beer to the dough, which is left to ferment for a full 24 hours. This fermented beer dough imbues the Bouquette with an authentic Belgian essence, capturing the essence of the region's rich culinary heritage.

In essence, the Bouquette stands as a testament to Belgium's culinary diversity, offering a tantalizing blend of flavors and textures that captivate the palate and celebrate the country's esteemed gastronomic traditions.

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FRANCE

“CRÊPE"

French sweet crepes and savory crepes, commonly known as "crêpes" and "galettes," respectively, are both iconic dishes in French cuisine, each offering a unique flavor profile and versatility in fillings.

1. French Sweet Wheat Pancakes (crêpes):

• Crêpes are thin pancakes made from a simple batter of wheat flour, eggs, milk, butter, sugar and a pinch of salt.
• The batter is mixed until smooth and then rested for at least 30 minutes to allow the gluten to relax and the flavors to meld.
• Crêpes are cooked on a hot griddle or pan until the edges are golden brown and cooked through.
• Sweet crêpes are often filled with a variety of sweet toppings such as Nutella, fresh fruit, whipped cream, jam, or chocolate sauce.
• They are often served as a dessert or enjoyed as a sweet breakfast or snack.

2. Buckwheat savory crepes (galettes):

• Traditionally associated with the Brittany region of France, galettes are a popular dish served in crêperies throughout the country.
• Savory galettes are filled with a variety of savory ingredients such as cheese, ham, eggs, spinach, mushrooms or seafood.
• One of the most classic savory galette fillings is the "galette complète," which includes ham, cheese, and a cracked egg.
• Galettes are enjoyed as a main course or light meal, often accompanied by a side salad or a glass of cider, another specialty of the Brittany region.

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GERMANY

“PFANNKUCHEN & DUTCH BABY"

1. Pfannkuchen:

Pfannkuchen is a type of pancake that originated in Germany. However, it's important to note that the term "Pfannkuchen" can have different meanings depending on the region in Germany and can also vary between German-speaking countries.

In some parts of Germany, particularly in the north and east, Pfannkuchen refers to a type of fried pastry similar to a doughnut or Berliner. These pancakes are typically made from a sweet dough that is deep fried and often filled with jam, custard, or other sweet fillings. They are often eaten as a treat on special occasions such as Carnival or on Maundy Thursday (the Thursday before Lent).

In other regions of Germany, particularly in the south and west, Pfannkuchen refers to what English speakers would recognize as pancakes. These pancakes are similar to American-style pancakes and are made from a batter of flour, eggs, milk, and sometimes a leavening agent such as baking powder. They are cooked on a griddle or in a frying pan and served with a variety of toppings such as maple syrup, fruit, jam, or powdered sugar.

In addition to these variations, there are also regional differences in terminology. In parts of southern Germany, Pfannkuchen may be called "Eierkuchen", while in Austria it is often called "Palatschinken".

Overall, Pfannkuchen is a versatile and popular dish in German cuisine, enjoyed in different forms and variations in different regions. Whether as a sweet pastry or as a pancake, Pfannkuchen is a popular breakfast, brunch, or dessert treat throughout Germany and the German-speaking world.

2. Dutch Baby:

Dutch Babies are typically served for breakfast or brunch, but can also be enjoyed as a dessert. Their dramatic appearance and delicious flavor make them a popular and impressive dish to serve when entertaining.

All in all, the Dutch baby pancake is a delightful and versatile dish that is easy to make, yet makes a big impression with its fluffy texture and delicious flavor.

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NETHERLANDS

“POFFERTJES"

Poffertjes are a traditional Dutch treat that resemble small, fluffy pancakes or mini-pancakes. They are a popular street food in the Netherlands and are enjoyed by locals and visitors alike.

The batter for Poffertjes is made from a mixture of flour, yeast, milk, eggs, sugar and salt. The batter is thicker than that of regular pancakes, which helps create the characteristic fluffy texture of Poffertjes. Traditionally, the dough is left to rest for some time to allow the yeast to ferment, resulting in a light and airy texture.

Poffertjes are cooked in a special cast-iron pan with several shallow, round indentations. The indentations are typically about an inch in diameter, which produces small, bite-sized poffertjes. The pan is greased with butter or oil, and a small amount of batter is poured into each indentation. As the poffertjes cook, they puff up and develop a golden brown crust on the bottom, while remaining soft and fluffy on the inside.

Once cooked, poffertjes are typically served hot and topped with a generous pat of butter and a dusting of powdered sugar. They can also be served with other toppings such as syrup, fruit preserves, whipped cream, or Nutella, depending on personal preference.

Poffertjes are often eaten as a sweet treat at outdoor markets, festivals and street stalls throughout the Netherlands. They are also a popular snack or dessert to enjoy at home, especially on special occasions or holidays.

Overall, poffertjes are a delicious and comforting Dutch delicacy that showcases the rich culinary heritage of the Netherlands. Their small size, fluffy texture and irresistible sweetness make them a favorite for young and old alike.

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SWISS

“CHOLERMUS"

Cholermus, also known as Choleris or Cholermüss, is a traditional Swiss dish originating from the canton of Appenzell.

It is a savory pancake-like bread made from simple ingredients and is often eaten as a hearty meal, especially in rural areas of Switzerland. Here's more about Cholermus:

Here's more about Cholermus:

1. Ingredients: The main ingredients for Cholermus include flour, milk, eggs, and cheese, typically Appenzeller cheese, a semi-hard cheese with a distinct nutty flavor. Additional ingredients may include onions, bacon or ham, and sometimes herbs or spices for added flavor.

2. Preparation: To make Cholermus, flour is mixed with milk and eggs to form a thick batter. Grated cheese, diced onions, and cooked bacon or ham are then added to the batter to create a flavorful mixture. The dough is poured into a hot skillet or baking dish and baked until golden brown and crispy on the outside and tender on the inside.

3. Texture and Flavor: Cholermus has a dense yet moist texture, with a crisp crust on the outside and a soft, cheesy interior. It is rich and savory, with the nutty flavor of the Appenzell cheese complementing the smokiness of the bacon or ham and the sweetness of the onions.

4. Cultural importance: Cholermus is deeply rooted in Swiss culinary traditions, particularly in the canton of Appenzell, where it is considered a regional specialty. It is often eaten as a comforting meal during the colder months and is a popular choice for family gatherings, festivals and other social occasions.

5. Serving suggestions: Cholermus is usually served warm, either as a main course with a simple green salad, or as part of a traditional Swiss meal with other hearty dishes such as rosti (Swiss-style rösti) or bratwurst (sausage). It goes well with a glass of Swiss wine or beer.

6. Variations: While the basic recipe for Cholermus remains relatively consistent, there may be variations in ingredients and seasonings based on personal preferences and family recipes. Some cooks may add additional ingredients such as mushrooms, herbs, or different types of cheese to customize the flavor of the dish.

Overall, Cholermus is a delicious and comforting dish that showcases the rich flavors and culinary heritage of Switzerland, particularly the canton of Appenzell. Its hearty texture, savory flavor, and cultural significance make it a beloved part of Swiss cuisine enjoyed by locals and visitors alike.

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UNITED KINGDOM

“PANCAKES"

English pancakes, also known simply as "pancakes" in the United Kingdom, are thin, flat cakes made from a simple batter of flour, eggs, milk, and a pinch of salt.

Unlike American pancakes, which are typically thicker and fluffier, English pancakes have a more delicate, crepe-like texture.

The traditional English pancake batter is quite basic, allowing for versatility in flavors and toppings. It is made by whisking together flour, eggs, and milk until smooth, then allowing the batter to rest for a short time to allow the flour to hydrate. Some recipes may include a small amount of sugar or melted butter for added flavor, but these ingredients are not essential.

English pancakes are cooked in a hot, lightly greased frying pan or skillet. A ladleful of batter is poured into the pan and swirled around to form a thin layer. The pancake is cooked for a minute or two on each side until golden brown and slightly crisp around the edges.

English pancakes are often enjoyed on Shrove Tuesday, also known as Pancake Day, which falls the day before Ash Wednesday, the beginning of Lent in the Christian calendar. This tradition dates back centuries and was a way for people to use up rich foods such as eggs and milk before the fasting period of Lent began.

English pancakes are typically served plain, with a sprinkle of sugar and a squeeze of lemon juice. However, they can also be enjoyed with a variety of toppings such as jam, syrup, fresh fruit, or even savory fillings such as cheese or ham.

All in all, English pancakes are a classic and popular dish in British cuisine, enjoyed not only on Pancake Day but as a treat at any time of the year.

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UNITED KINGDOM - SCOTLAND

“DROP SCONES"

Drop scones, also known as Scotch pancakes or Scottish pancakes, are a type of small, thick pancake that originated in Scotland. They are similar to American pancakes, but typically smaller and denser in texture.

The name "drop scone" comes from the method of dropping spoonfuls of batter onto a hot griddle or pan to cook, rather than pouring the batter in a continuous stream as with traditional pancakes.

Drop scones are made from simple ingredients such as flour, eggs, milk, sugar, baking powder, and a pinch of salt. Some recipes may include melted butter or oil for added richness and flavor. The dough is mixed until smooth and then spooned onto a hot, greased griddle or pan. The small rounds of dough are cooked until bubbles form on the surface and the edges begin to set, then flipped to cook the other side until golden brown.

Drop scones are usually served warm and can be enjoyed in several ways:

1. Traditional toppings: Drop scones are often served with traditional toppings such as butter and jam, honey, maple syrup, or golden syrup.

2. Fresh fruit: They can also be served with fresh fruit such as berries, sliced bananas, or poached fruit for a delicious and refreshing twist.

3. Cream: Whipped cream or clotted cream can be added for a richer and more indulgent treat.

4. Savory toppings: While drop scones are often served sweet, they can also be enjoyed with savory toppings such as cheese, ham or smoked salmon for a savory breakfast or brunch option.

Drop scones are a versatile and comforting breakfast or snack option enjoyed by people of all ages. They are quick and easy to make, making them a popular choice for busy mornings or leisurely weekend brunches. Their small size and delicious taste make them a popular treat in Scotland and beyond.

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UNITED KINGDOM - WELSH

“WELSH CREMPOGAU"

Welsh Crempogau, often simply referred to as Crempog, are traditional Welsh pancakes that are a popular treat throughout Wales, especially during celebrations such as Shrove Tuesday (Pancake Day) or St. David's Day, the national day of Wales.

Crempogau are similar to traditional British pancakes or Scotch pancakes, but are known for their slightly thicker and fluffier texture. They are made from a simple batter of flour, eggs, milk and a pinch of salt. Some recipes may include baking powder to help the pancakes rise and become fluffy.

The batter is mixed until smooth and then poured onto a hot, greased griddle or skillet. The pancakes are cooked until golden brown on both sides, creating a soft and tender interior with a slightly crispy exterior.

Welsh Crempogau can be served in a number of ways:

1. Traditional toppings: Crempogau are often eaten with traditional toppings such as butter and honey, golden syrup, jam or lemon and sugar.

2. Fresh fruit: Sliced bananas, berries, or stewed fruit can be added to the pancakes for a burst of freshness and flavor.

3. Cream or yogurt: A dollop of whipped cream or yogurt can be added for a creamy and indulgent topping.

4. Savory optionns: While crempogau are typically sweet, some variations may incorporate savory ingredients such as cheese or bacon into the dough or served as a savory accompaniment.

Welsh Crempogau are a popular part of the Welsh culinary heritage and are enjoyed by people of all ages. Their simple yet delicious flavors make them a favorite treat for breakfast, brunch or dessert, and they are often enjoyed with family and friends at special occasions and celebrations throughout Wales.