French-speaking Belgium: The wheat crepe in French-speaking Belgium is called vote ou stay in Wallonia; it can be accompanied by sucre, jam, de chocolate à spread or be garnished with bacon or sausage. Made from buckwheat as well as raisins or washers de apple, sometimes with the addition of beerIs the vote Liège or cap in Raised dough, which is eaten hot, sprinkled de sucre, or Cold with some syrup.
France: Sweet or savory, pancakes are traditionally eaten hot accompanied by butter. The most common filling for so-called "savory" pancakes consists of grated cheese, ham, œuf and it is said to be “complete” when the three ingredients are found simultaneously.
For so-called “sweet” pancakes, the ingredients commonly used are: butter, granulated sugar, chocolate, Nutella, jam, miel, caramel au salted butter, lemon juice, Chestnut cream, etc.
Pancakes are also cooked in Hauts-de-France and Alsace, by incorporating beer into the crepe batter, which improved its taste; la ficelle picarde is one of the regional specialties of Picardy, made from pancakes. In Normandy, a little calvados is added and possibly some apple.
Buckwheat pancakes exist in various forms and names: the galette in Upper Brittany, the roundabout or galetou in Limousin, the bourriol or pump in Auvergne, the pascade in Aveyron, etc.
The galichon or crêpe du chat is the very last crêpe made, often small in size due to the lack of dough.
In the Centre, in Auvergne, in Lorraine, in the Lyonnais, the pancake machine is often enriched (even replaced) by potatoes minced or mash potatoes : donkeys, creeks, matefaims.
Crêpes are prepared all year round in the West, particularly in Brittany, where crêpes de wheat et cakes de buckwheat (cooked on the “tuile”) are served with salted butter.
The pancakes are called “tantimolles” in Champagne, “landimolles” in Picardy, “chialades” in Argonne, “ crapial in Limousin and Berry, “crespets” in Béarn, etc.
The lace pancakes, a specialty of Quimper (Brittany), are biscuits dry, made of very thin crepe strips, rolled up on themselves.
In the Basque Country: the stalk, made of corn flour.
In Provence: cade, made from Chick pea flour andolive oil.
In Nice country: the socca, made of Chick pea flour and olive oil, but cooked in four.
Brittany: Breton pancakes (krampouezh in Breton) are a culinary specialty very famous Breton, and Brittany has many creperies.
There are two kinds of Breton crêpes:
1) at the wheat flour ou bleud gwinizh. The dough traditional consists ofeggs, all-purpose flour, sucre as well as milk ; mostly consumed in a sweet form
2) at the black wheat flour ( buckwheat) or bleud ed-du. Traditional dough consists exclusively of all-purpose flour,water as well as salt, although some add eggs or milk; for savory consumption. Then add various ingredients (sausage, ham, cheese, tomatoes, champignons, etc.), although traditionally it was the egg alone that accompanied it.
On the crêperies menu, the crêpes of Black wheat are sometimes incorrectly called pancakes. However, the galette and the crêpe do not designate the same products:
In Gallo or Upper Brittany, the "buckwheat pancake" or "buckwheat pancake" is exclusively salt. Prepared from water, buckwheat flour and salt, It is thick, soft when its baking is finished and has holes in its surface.
– in Breton country, or Lower Brittany, the crêpe à la Buckwheat flour is savory (its sweet version is the Breton crêpe). Prepared from milk,eggs, of fwheat flour and buckwheat flour, it is finer, brittle when its cooking is finished and with an unperforated surface. The galette is the basic element, as well as the butter.
With the crepe, we drinkwater, cider in a bowl (drink made from apples fermented) or sistr or buttermilk (fermented milk ou sour) in Breton laezh ribod or laezh trenk. The plate on which the pancakes are made is called in Breton the cheap, ar pillig or ar gleurc'h; turn the crepe using the roselle (or rozell), we take it off and turn it over using the skliñsell.
Breton sayings about pancakes:
– “Ar grampouezhenn gentañ, 'vit ar c'hazh, pe 'vit ar c'hi, pe 'vit an inosant zo 'barzh an ti' = the first pancake (often failed), for the cat, for the dog or for the innocent of the house.
– “Ar grampouezhenn diwezhañ zo koll pe c’hounit” = the one who eats the last pancake is the loser or the winner (depending on whether there are too few dough or too much).
Quebec and New Brunswick: In Quebec and New Brunswick, crêpe de all-purpose flour bleached or wheat stallion is a dish traditional widespread. In their versions sweet, they are generally embellished de brown sugar, jam or Maple syrup. With the beans au bacon, ham, bacon, and the products of themaple, they form the meal traditional eaten in sugar shacks in the spring. There are also lobster pancakes.
Nowadays, pancakes are usually eaten with garnishes sweet for the breakfast (morning meal) and with savory garnishes for other meals. These pancakes are usually three times more thick than French crepes, which makes the French very often (incorrectly) call them pancakes, while pancakes are in turn about three times thicker than Quebec pancakes and have a separate recipe. Pancakes are very rare in French-speaking Quebec, while thick crêpes are the norm there and are referred to simply as “crepes”.
Still in Quebec, the galette made from Buckwheat flour.
Pancakes in the rest of the world : Pancakes have many equivalents, traditionally cooked in other countries of the world.
Central America: the tortilla, a thin pancake made from corn flour that we make us de Black beans, tomato sauce spicy, rawness, chicken, minced meat,…
(Not to be confused with the tortilla spanish, omelette thick with potatoes).
North America: the pancake (French speakers on this continent do not generally eat pancakes and instead eat thick pancakes which Europeans usually confuse with pancakes).
Argentina: the fainà, a pancake made from bread dough.
China: Jian Bing, based on wheat flour Asked mung beans, fragrant to the coriander.
There are also many Chinese pancake recipes made from rice flour.
Spain: based on wheat flour : filloa in Galicia or frixuelos in Asturias, farcies de milk rice.
Italy: piadina, made from wheat flour in Emilia-Romagna, served with delicatessen and rawness. The crespella in Rome; one of the most famous is the crespella of Pope Gelasius I (492–496), who Christianized the crepe of Mardi Gras.
Without forgetting the famous crespella in brodo (at broth).
and flour, made of Chick pea flour in several regions of Italy, including Liguria.
India: the dosa, made of Chick pea flour or lens.
Lebanon: the manakish a crepe with cheese or seeds Oriental, and manouchi (or man'ich), similar to Lebanese bread.
Maghreb: the baghrir or pancake with a thousand holes, made with durum wheat flour.
In Tunisia, the baghrir is called ghrayef.
Morocco: the msemmen, a usually square crepe made from wheat flour as well as durum wheat flour (smita), water et salt, amulet au butter. It is used with tea to the mint.
Mexico: the Tamales which are pancakes made from corn flour cooked in paper who made of spathes ears of corn and variously farcies.
La tortilla mexican is a fine cake (not to be confused with the tortilla Spanish, which is a omelette), made of corn flour, stuffed de ingredients and typical Mexican products: Red beans, tomato sauce spicy, peppers, grains de corn, onions, minced meat, chicken,…
Netherlands and Dutch-speaking Belgium: pannenkoek, a classic pancake made from wheat flour and poffertjes, which look like blinis Russian version sweet.
Palestine: the qatayefs, small slippers de crepe batter thickets of different sweet preparations.
Romania: clătă, sweet crepe or salt made of wheat flour stuffed.
Russia (and Eastern Europe): the blini, small round crepe made from Buckwheat flour. THE blinis are very well known throughout the world and are used in particular to make small canapés byentry or buffet lines. They are traditionally consumed with the caviar.
Tunisia: the Tunisian melaouis, made from semolina end of durum wheat, wheat flour andolive oil.