Crepes Across The Globe, Brought To Your Plate

Okay everyone, I can’t be the only one in this world that gets sudden, undeniable, need in my mouth right now, cravings for delicious crepes, am I? I could eat crepes everyday, in every way, for every damn meal if I could get away with it… truly. Through my travels over the years, I have had the opportunity to taste diverse, unique to country, crepes across the globe, now brought to your plate! Every country offers their distinctive and delicious take on a crepe, which inspired my next recipe. My take on crepes is influenced from flavors/techniques from around the world, I bring to you these gorgeous, sweet, citrusy and mouth-watering Buckwheat Crepes & Honey Ginger Pears.

So where did the crepe actually originate? Yep, the French take this one, from Brittany in the Northern Region of France. Crepe is a French word meaning pancake, derived from the Latin word crispa, meaning “curled”, a little history and fun fact for you on your Tuesday evening ha! I’ve always loved the lacy, thin, slightly curled and crisped edges profiles of the crepe. I have to admit I have a sweet tooth and tend to lean towards dessert crepes rather than savory, but both are equally as yummy!

I started to think back to my travels and was actually taken aback by the many forms of crepes I’ve devoured (I told you I could eat them constantly!) The crepes from around the globe that left a lasting impression came to mind immediately and here they are! If you ever step foot in Prague’s magical cobblestone streets, you need to find a cafe that serves Palacinkys – sweetened and lovely thin crepes that were filled with fruit and jam, don’t worry you will walk it off making your way up the hill to that stunning Prague Castle!

Another European crepe that will never escape my memory is the Netherland’s Pannenkoeken pancake/crepe. My husband and I stumbled upon an adorable little outdoor cafe for breakfast one morning, jet lagged and in a daze, these little sweet, souffled pancakes smothered in a nutella like chocolate spread, fruit and cream, we were in food heaven! Let’s fly down to beautiful Greece from here, after an astonishingly hot and sweaty hike up to the Acropolis in Athens, we decided we needed to re-energize in a gorgeous and shaded cafe, filled with those sly little Greek cats, we indulged on Tiganites! These are fluffy, small, circular Greek pancakes that were drizzled in thick honey and sprinkled with cinnamon and icing sugar, all I can say is mmmm.

Next let’s make our way down to North Africa, I was pleasantly taken aback by the amount of pastries and crepe like desserts that lined the bustling streets! Must be the French influence perhaps… our French Riad (hotel) owner recommended a charming restaurant that served Meloui, a Moroccan dessert made of semolina dough, folded over many times over and fried with honey, simply ravishing!

Lastly, the Japanese have it down pat in the pancake department, true perfection. I yearn their savory pancake, the Okonomiyaki, on a daily basis. The best part of this pancake is that it is served on your own personal hot griddle at your table! The base of this pancake is quite versatile, depending on what region you are in, common base include nagaimo, a root vegetable puree or noodles. This batter is fried and made into a pancake shape and the rest of the creation is up to your hearts desire, top it with vegetables, octopus, pork, green onion, shredded cabbage… the combinations are endless. Once you are done creating your masterpiece savory pancake, it will be topped off with finger licking good Japanese mayo, a dark and rich Tonkatsu sauce and nori flakes (that dance on the top of your pancake with the heat from the griddle!) We found the best Okonomiyaki in Osaka, hands down, thanks to our beautiful foodie friend, Mami, with all her incredible food recommendations!

When composing my Buckwheat Crepes & Honey Ginger Pear recipe, I infused flavors and textures from the original French galette/crepe, with Greek and Moroccan influences in the cinnamon/honey combination, I  also played with the Eastern European fruit in crepe trend and I couldn’t leave out Japan’s influence, so I used fresh ginger for that zesty pop that balances the sweet pears and honey so beautifully. These crepes encompass a nutty hue from the buckwheat and the comforting cinnamon and nutmeg are infused throughout the soft and slightly crispy crepe. With pears being plentiful in the markets, I couldn’t wait to melt them down with Drizzle’s nectarous Spring honey, tied in with cinnamon and that citrus contrast of the ginger. You won’t get enough of these crepes, but with less than 200 calories for 2 large crepes, stuffed with those warm honey ginger pears, go ahead, indulge! XOXO

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