Crepes are a very popular and tasty treat. The variety of this food can be found in different parts of the world, where it has its own name. For example, a ""crepe"" is a French name, ""blini"" in Russia, in the UK and USA it’s called, ""pancake."" As we know, pancakes are thick, but crepes and blini are thin.
To make crepes extremely easy, the key point is to make the right batter. The batter should be liquid enough to cover all the surfaces of the plate with a very thin cover. When one side of the crepe is ready and has golden-brown color, it’s time to turn it over on the other side and cook until it’s ready. Cooking crepes can be used with a typical griddle or special griddle with low walls. For commercial usage, it’s better to use special electrical flat top plates.
Serving of the crepes can be very different. There are 2 main ways of presentation. The first way is very simple and popular. When your crepes are ready, you need to rub it with melted butter. After that, fold it in half 2 times, so you will have a triangle crepe. Put it on the plate and serve it with jam, sour crème, condensed milk, and other sweet treats.
The second way is quite trickier. First of all, you need to make a topping, it can be some fruits, cottage cheese, meat or liver, cheese and bacon, and so on. When everything is ready, you need to wrap your topping into a crepe. You can make it in two different ways, either add topping onto a crepe and roll it, so it will be in the form of a tiny tube or add topping and wrap it like an envelope. To make it the second way, you need to add the topping in the center and fold the right and left edges to the center, rolling it, so it will be in the form of a pillow.
Using different ways of crepe serving, you can delight your customer, presenting your food not only as a dessert or snack but as a main dish as well. Having a variety of different topping and sweets, you can change it every day.