FIRST REPORT OF THE PROJECT: FRUIT CREPES

Report on the healthy cooking project.

Recipe’s name: FRUIT CREPES

Group members: JULY SOFIA PERALTA BARRERA DAHYANA MARCELA SANDOVAL DÍAZ PAOLA ANDREA MARENGO PÉREZ JOSE MANUEL FLOREZ HERNANDEZ

Last meeting held:

Next scheduled meeting: April 13.

Activities done in the current session: HISTORY OF CREPES In the prehistoric age, the humans made flat unleavened bread with circular form, the circular form was no fluke; Some anthropologists believe that is due to people worshiped the sun in this way; Then, the pancakes were very important not only for food but also as means to express their beliefs. In the early fifteenth century, the pancake was located in some parts of Europe, where it was assimilated and transformed in each region. For example, in India they are known as ‘dosas’, for the Jews is called ‘blintz’ (with the difference that in this yeast can be used), in Russia is called ‘blini’, in Ethiopia is called ‘Injera’,  in Mexico and other Latin American countries crepes are called ‘tortilla’, and Americans first knew them  as 'johnnycakes’. But the crepes as they are known today, emerged in Brittany, the northwest region of France. The crêpe (pronounced as KREIP) name comes from the Latin word ‘crispus’, that mean curled. During the Middle Ages the peasants offered crepes to their feudal lords as a demonstration of loyalty, they make the crepes traditionally based in Buckwheat (this fruit had arrived in the twelfth century from the Middle East, and grew in the desolate Breton moor) and  was usually accompanied with dry cider. Crepes and galettes were different recipes. The galettes are from the north of Brittany,   they were cooked in a frying pan on one side only, were mild, and were used as an ingredient in soups; it also added eggs, sausage, sardines and other food. A legend says that a woman dropped porridge on the hot iron, so it became the first Galette. In the south of Brittany the crepes were cooked on both sides on flat stones or cast iron plates, it to them to be crisper than in the north, so they broke very easy and then creperies stopped to cook them. In the twenty  century flour had lowered its price, owing to this  the majority of the population had access to this ingredient and began using it as a common element in the crepes, the flour can make a dough as thin as buckwheat but smoother if combined with eggs milk and butter (other products that lowered their cost).  The French Chef Henri Charpentier brought crepe to America in 1930, he would say he had created the crepe suzette (a crepe with tangerine or orange juice) and had served as the future king of Wales, Edward VII in Monte Carlo. However there is a great controversy about the authorship of this dish, and while is true that Henry perfected the crepe suzette Charpentier with flamed (usually brandy) and that also helped spread the dish on the American continent cannot be attributing all responsibility to this chef. Despite the importance of the crepe until the twentieth century only were created the first 'Crêperies'; sites specialized in the preparation of crepes, these are very famous in France, because in that country is considered the national dish. Many local creperies are like fast food or takeaway, these stores usually sold together with cider, coffee, tea or buttermilk. In France during the celebration of Candlemas (a Catholic feast in honor of the Virgin is going on 2 February, also is national holiday) the festival spin around the crepes, actually, this date soon turned into the 'avec Crêpe Day'. A custom of this day is to try to take the pan with the left hand and flip the crepe the air, meanwhile  holding a coin in the right hand (preferably if a gold coin "Louis d'Or"), if someone do it, get rich from that year. Another tradition that says if the weather is cold during Candlemas then winter will not be as bad, but if good weather, then winter is very cold and long. In Quimper, a town in Brittany there is a museum about the history of crepes, and is located in 'Place au Beurre' also known as Butter Street.

Agreements: We chose this recipe because it fully complies with the requirements set for the project. Although, as this recipe has fruit, it can be considered as a very nutritious meal, since these give to our body a high water (which remove toxins from our body and helps us to keep well hydrated), fiber (which help to regulate bowel function and prevent or correct constipation), vitamin C (which helps the tissue repair and growth) and antioxidants (which protect us against diseases associated with degeneration of the system nervous, cardiovascular disease and cancer) content. Also, this recipe also has a great cultural sense, as it is eaten every day in French (country where it originated) especially on the Feast of Candlemas, as part of local tradition.

Short description of the advances in the task: For this session, we decided to present a short overview about the history of our recipe (Fruit Crepes), focusing on the most significant details of its emergence, such as: the reason of its appearance, periods and countries where it began to develop this recipe, as well as its cultural value and identification of people who claimed the creation of this recipe.

Changes made to the task:

Reason of the changes in the task: