crepes

CREPES

Names: Angela Daniela Caro       06622675

            Angie Dayana Espitia      454955

            Daniela García Román    473735

Healthy cooking project- Proposal

Recipe: Crepes
1- Why the recipe is healthy?

Our project will focus on how to make Crepes is a very popular and delicious dish, It’s a easy and fast dish, for this reason is known anywhere in the world.

It’s possible to make crepes with different ingredients, all depends on what people want to taste.

Crepes are very healthy because It’s ingredients are 100% natural, It’s a matter of having original ideas in order to combine a wheat flour tortilla with different things like fruits, vegetables, fresh meat among other ingredients.

2-Cultural and practical advantages of the recipe.

This recipe has advantages like its quick and easy way to prepare, besides, it has a cultural background that show its importance in the French traditions, where the crêpe was used in times when there wasn’t food. Another advantage since its origins,is that it has a lot of ways to prepare it, and different ingredients, like the wheat meal or the buckwheat meal.

Due to its easy preparation, its use has been generalized in a lot of countries, that is the reason why it has so many variations, and each country put some of their own traditions and culture in the ingredients, properties, texture, presentation ans other thing of the recipe. Also, it can be an alternative for eating something new in the breakfast or for eating in a fast break, it can be filled with food that you prefer and it can be accompanied with a refresh drink or with a hot drink it depends of the context.

3-Does it have a certain level of originality?

The crepe is a amazing recipe because it is easy to do, cheap and have a delicious taste, also this recipe have a interesting history; crepes are typical of Brittany in France and in Eastern Europe where it was formerly belonging to the Hungarian empire.
Actually this recipe is using in all the world as a dessert or a main course, and this can eat in any moment. For these reasons the crepe is a original recipe.

Report on the healthy cooking project.

Recipe’s name: Crepes

Group members: -          Angela Daniela Caro Montenegro -          Angie Dayana Espitia Mendieta -          Daniela García Román

Last meeting held:  11 de Abril del 2012

Next scheduled meeting: 18 de Abril de 2012

Activities done in the current session: At the time the group has worked, we have defined the recipe in our project work according to the established by the teacher. We investigated about the originality and history of the recipe, because those things are important to understand the recipe. Also we investigated about the types of crepes that we can do.

Agreements: 1.       Describe the types of crepes. 2.       Make a list of ingredients.

Short description of the advances in the task: In this session we define our work plan for the semester, we determine the work schedules for the project, besides raising the issues that develop from the crepes. We being with the history of the crepes, then a brief overview of the ingredients used in this preparation, then talk about their most important characteristics and finally talk about their traditional ways of preparation.

WHAT IS A CREPE?

The origin of the word 'crepe'  comes to the Frech culture, and is used to speak abouth an unleavened, flat, thin pancake of cooked dough or batter, which is used as a wrapper for another food.  The Crepe batter can be made of   milk, butter, salt, eggs, sugar, water and oil.

However, and due to that recipe has been changing through different cultures, the ingredients can vary according to the culture.

THE CREPES HISTORY

The crepes have a particular and unusual origin. The French crepes was a celebration that happened each 2nd of February, on this date, every french home  made a docen of lovely crepes and share it with the family. The meaning of this celebration was the “return of the light, the return of the spring, “the chandeleur”. Actually in French culture  is celebrated the National Crepe Day, that make reference to the tradition of offering crêpes. The belief was that if you could catch the crepe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year

The place where the crepes were most common was in the Britanny region in the North West of France, where they make them extremely big and paper thin. The folds of the crepes can be different too, for example on this region they were rolled in a big "cigar" or folded in four. At this time the white flour was an expensive product, reserved only for royalty that why savory crepes were traditionally made with buckweat.

As farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast.

The crêpes were cooked on large cast-iron hot plates heated over a wood fire in a fireplace. The hot plates are now gas or electric heated.

In Paris and the South of France, crepes were essentially a dessert, served in fine restaurants, thanks to Henri Charpentier who in 1895 as a young man from the South of France, went to Monaco to work for the Paris’s Coffee with his uncle, the chef Escoffier.

One evening , the Prince of Wales requested a crepe for dessert. Henri raced to the kitchen and prepared a crepe with an orange sauce flambe. He named the Suzette in honor of the beautiful young lady who accompanied the Prince. This Crepe Suzette became the most celebrated French dessert. Chef Henry Charpentier retired in Redondo Beach where all the rich and famous sometimes months do get a table at his small restaurant on Pacific Coast Highway.