Crepe lace : Crepe lace is a crepe Breton who is very maintenance, so fine that it has the appearance of a lace, hence its name.
History of crepe lace: Contrary to legend, the crepe lace was not accidentally invented in 1886 by a quimperoise, Marie-Catherine Cornic, called by all Madame Katell, since in 1835 Alexandre Bouet wrote “Morlaix and Quimper: crepes-laces which enjoy a great reputation thanks to their taste end et delicate ". Furthermore, in a work from 1867 we can read “Wheat pancakes are all the lighter as the proportion of eggs exceeds that of the all-purpose flour and that they are thinner; Quimper lace crepes achieve, through their lightnessTheir melting and their flavor, the ultimate quality of this Breton dish. We can, without inconvenience, authorize moderate use.”
Marie-Catherine Cornic is more likely at the origin of the industrial marketing of this dish towards the end of the 19th century. At the time, the factories were located in the historic district of Quimper, the Locmaria district. Lace pancakes were heated with charcoal in large fireplaces on billigs inclined. Then, we invented the first gas cooker: a rectangular and inclined cooking plate, made of cast iron and steel, which heats to more than 180°C, allowing the spread of the crepe batter so that it is the most maintenance possible.
Hoyet then took over by manufacturing its same lace crepes, under the Ermine d'Or brand. Awarded at European level, it was also congratulated by Jacques Chirac for their quality because they were delivered to the Élysée Palace when he was President of the Republic.
Today, they are still made in this district of Locmaria of Quimper, at the “ Quimper biscuit factory » and on an electric becuwe. This is the last place where you can still see the making of these lace crepes, one by one by hand.
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