December 3, 2021 • 40 mins
These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Favor production of I Heart Radio
and Annie Reese and I'm Lauren Vogelbaum, and today we
have an episode for you about crapes. Yes, crapes also
fun with pronunciation. Oh my goodness, Why do we always
do this to ourselves? I don't know. The other option
you floated was we were in we were in dire
(00:30):
straits thee. Yeah. Annie was like, oh, this is gonna
be another fun with French one. And I was like,
as opposed to the Lootisk episode, which is going to
be easy sailing pronunciation wise. Yeah, yeah, I'm fun to
return to that one. Because I was, you know, we
choose these episodes, we kind of do some bass, some
like preliminary Yeah yeah, and it seemed really interesting. Um
(00:54):
what made you? Is there anything that brought crepes to mind? Gosh?
Was there? I don't know? Um? No, I was. I
was vaguely googling around, um, looking at different um holiday
related dishes because I'm like December, there's like holidays or something. Um,
(01:17):
we should do some kind of holiday themed dish. I guess, um,
and yes, uh, and then I yeah, I don't know,
I don't I'm not sure if if if crepes are
still particularly or if it's like actually like a like
a Christmas like winter holiday thing for like this end
(01:38):
of the winter holidays in France and elsewhere, or if
it's really more like after the new year. But either way,
I was like, that sounds delicious. I want to eat those,
so let's read about them for a while. Yes, um,
I do love I love some crepes. And also, as
Lauren and I discussed, this is similar to pout um
(02:01):
where we're saying it in the American crepes. Yeah, it's
a very American pronunciation. Um. We We actually just had
a had a staff meeting right before this over zoom,
and unbeknownst to me, there was a French lady on
the call who was coming to speak about some some
(02:22):
some stuff and uh and so and our our boss
will like kind of called on me before the meeting
started and was like, oh, Lauren, how you doing. What
are you looking into today? And I was like, crepes,
And man if I had known, if I had known
that there was an actual French speaking human from France
on the call, I would have made a vague attempt
(02:45):
to say creps, because because I think I think that
that's a crep. Yeah is like the way that you
should say it. That's not what I did. Man. That
always happens when you're I don't know, you're just not
anticipating surely, surely and then yes, absolutely, so yes I have.
(03:12):
I've had many crepes um when I was in France,
so many. I bought so many from like street cart vendors.
I'd usually get the nutella banana, Oh yeah, yeah, good one,
good one. Or sometimes I would go savory with the
ham and cheese. I liked those two. Um. And I
(03:33):
was once fortunate enough to go to the Canned Film
Festival and there was a whole Rude de la Crepe.
And I looked this up because me and my my
then boyfriend, we got such a huge kick out of
this um and we kind of like joking, we'd be like,
let's go to Rude de la crepe UM. And I
(03:55):
couldn't find that it existed. But I think it's because
it was a It's not really a road. It was
kind of just like an alley walked through and it
just was all these craperies um. But there was a
sign that said Rue de la Crepe. I don't know
if it was temporary yeah, maybe it was there, specially
four can or yeah. Yeah, it was delicious. I had
(04:18):
many many a delicious crepe h on rude la. That's great.
I mean, I mean the one of the many great
things about them is that they're they can be quite light. Yes,
they can be, so you can eat quite a number
of Yes. I love the human brain how it works
(04:38):
that way. Yeah, that's not that much, so I'll just
eat Yeah, yeah, well, I guess gind of speaking of
as always, I was thinking about Seinfeld in conjunction with
whatever we're talking as you do. Oh, of course, And
there is an episode about crepes among many, because as
(05:00):
I was remembering this episode, I was like, wow, what
happened in that episode? But one of the plot lines
was about crepes and Jerry accidentally like put this whole
family out of commission Um where they owned this creep
chain called I think Magic Crepe, and he felt bad,
(05:22):
so he like helped supply some employees to keep it running.
And they accidentally rolled the creeps too tightly and so
when everyone was cutting into them, they exploded hot liquid
into their face and then I think put them out
of business. Well, the dangers of the creep and dangers
(05:46):
of that. I've personally never seen such a thing happen,
but I think it would. I think there's some suspension
of disbelief there, all right, they were rolled very tightly. Also,
I thought of creepy paper from What We Do in
the Shadows, because I when I was doing my searches,
(06:06):
I kept getting crepe crepe paper. Sure. Yes, And there's
a joke in the show What We Do in the
Shadows about how Nan or the Relentless believes it's called
creepy paper, so he thinks it's so he really wants it. Yeah, yeah, yeah,
He's like, no, get all of the creepy paper. It's creepy, creepy,
let's get it, yeah, which I had or Um, we're
(06:32):
actually coming back to crepe paper later, but yes, before that,
as we get into this, you can see our past
episodes on pancakes, nitella, maple syrup, bananas with cream, cheese,
A lot of things go in and on crepe. So yeah,
I think my favorite crepe that I've ever had was
(06:54):
a savory one with um with scallops in like this,
like mushroom cream sauce, um, like mushroom cream, white wine sauce,
uh out in San Francisco, I believe, at a restaurant
called the Crape House. I think so um, and it
was so good. I think I had only ever had
(07:15):
a sweet crepes to before that, and so this was
just like a revelation in any number of ways. Wow.
And you know, like I said, I I had gotten
some scalops after that episode. We did on them, but
my craving is not gone, like still hanging on. It's like, no,
(07:36):
that was really good. I would like someone I would
like all the scalops now. Yeah, that's still that is
always how I feel about scallops. I'm like, I'm like, well,
so I've had like three, what about if I had
nine more? That's that's about where I am. That's about
where I am. But all right, I guess brings us
to our question. Sure, okay, crapes what are they? Well? Uh,
(08:04):
Crapes are a type of a large, thin, flat pancake
that's that's tender and delicate and and just golden brown,
um and just crisp on the outer edges. To serve
and or eat you um, you fold them up either
plain or around any number of fillings. They can be
served room temperature or warm or hot with sweet or
(08:25):
savory spreads or fillings of any degree of fanciness from
like a simple like swipe a butter and a dust
of sugar with just a spritz of lemon juice. Um.
Or maybe like a little bit of a cooked protein
and vegetable like a yeah, like like maybe a ham
and spinaches sprinkled cheese in there, um too wildly intricate
concoctions with fancy sauces and jams and spreads and ingredients
(08:48):
and toppings and table side flam bays and etcetera, etcetera, etcetera. Um.
They're they're like a large, unfluffy pancake. Um that that
is that is excellent, like a like a like a
really good, big unfluffy pancake. Um. Or I thought of
(09:09):
this one and then I was like, oh man, I'm
am I going to get into trouble. Uh. They're like
if one of those wraps that you've gotten at, like
any like American like mall stand made with like a
big old flower tortilla, like one of those like twelve
inch plus flower tortillas, if that was actually ever good.
(09:37):
And this is when I'm like I love those. Uh well, um,
I'm I'm glad. I'm glad you like things. You know,
you get the job done. But I get what you're saying.
(10:00):
A good crape is far superioris yeah yeah, um uh
crepe Crepes, though are are are pretty simple, which is
part of the draw. Really. Um. The batter is just
butter flour, either wheat or buckwheat, egg and milk, um,
possibly other liquids in there too, mixed up thin um,
like the consistency of like a like whipping cream or something. Um.
(10:24):
And then uh, you pour like an almost translucent layer
of batter um pour and spread that on a hot
cooking surface and then carefully flipped to brown both sides.
And that's it. I'm nervous about trying. I've never tried
to make crepes. Oh no, and given your given your
(10:45):
reticence about pancakes, and I've I've heard that crepes are easier,
but the flipping part is concerning to me. Crapes are easier.
That's what I've read. Okay, well, okay, maybe because it's
got the middle part. Okay, the thicker middle part. I'm dubious,
(11:07):
but all right, I'm also dubious. Give it a drive. Well,
there's a lot of really great guides out there. Um.
I read a really good one, um, of course on
Serious Eats by j Ken G. Lopez alt. Um he
wrote a really good one, and uh oh there's there's
one other maybe in the Guardian that was great anyway. Yes, um,
(11:28):
because crips are so flat, um and meant to be
right right tender and just a little bit of crisp
around the edges there. Um. You do want to cook
them like hot and fast on a surface that retains
heat well, like a cast iron or carbon steel. They
cook in just a couple of minutes um. And they
can be cooked on any broad, flat ish surface, from
(11:50):
like a grittle to a large pan. So there are
lots of specialty devices available, um, including like portable gas
or electric grittles that are specially designed for crepes, to
two pans that look inverted. Um. You pour the batter
onto the slightly convex side. Yeah, and that that helps
the batter spread and get those kind of lacy edges. Um.
(12:13):
The word crape, by the way, uh, relatedly comes from
an old French word for a for a for a
rough or a frill. All right, yeah, it makes sense,
makes sense. Uh. There's some Um, there's some tricks for
getting getting the lightness that you want out of out
(12:34):
of the final product include, um, including using a little
bit of sparkling water or even sparkling wine or beer
in your batter in place of some of the dairy
for the for the bubbles. Yeah. Oh interesting, okay, yeah. Um,
And I've read that they're often served with hard cider
in Brittany, um, which I understand is traditionally drink from
(12:57):
these like shallow ceramic bowls. That's how I've had it
served anyway in craperies, so huh. I don't think I've
ever had it that way, but I think most of
my crepe experiences have been from carts or on Rude
de la crepe, which we don't know how authentic it was. Um, goodness. Uh.
(13:21):
And I did want to put in a note here that, Um,
there are all kinds of crape like flatbread type things
in all kinds of cultures around the world. Um, those
are not what we're talking about today. Hopefully we will
get too many more of them in the future, because
very frequently those are exactly what I want to eat. Yeah. Yeah,
(13:42):
it's always hard with ones like this where it's like
ten different other things are related or brought up in
the conversation often, and you know the history is yeah related.
So you can't have a twenty hour yeah, or I
mean I guess we could could. Nothing's stopping right, right, Yeah,
(14:09):
it's just hard to be like only this one because
the history. But also yeah, it deserves its own, the
whole thing. M hm, yes, Well what about the nutrition, Well,
it really depends. Um. I mean, I mean, a single
(14:29):
a single crape on its own, is you know, still
like made of like flower dough, which probably and like butter,
which like probably puts it in the treat category, and
probably most of the feelings that you put into it
push it further into the treat category. Yeah, but treats
are nice, they are nice. Crapes are very nice, They
(14:53):
are very extremely um. But we do have some numbers
for you, but they were hard, too hard to find. Yeah, um, okay,
so I have like one number for you. It's in
here somewhere. Stick with me for a second. Um creps
have historically been a special occasion food because they take
(15:17):
a little bit of doing um, and for a long time,
flower and some of the sweet stuff that you would
put in it were expensive. But in France there is
one holiday that they're perhaps most associated with, which is
uh luendelure. Yeah, and he's giving me the not of approval. Cool. Cool.
I'll go with thee Um, known in English as Candle
(15:37):
mess Um candle mass. I don't know, I'm I didn't
grow up with Christianity. Um. But it's also widely known
as the Day of the crepe Um. This occurs forty
days after Christmas Eve aka February second, and apparently commemorates
the presentation of Jesus at the Temple in Jerusalem. And
(16:01):
there are all kinds of traditions and superstitions around cripes
on this day. But more more on that one later too. Yes,
I'm very excited about that. I actually had never heard
of this, and now I'm like, well, why have I
not been having grapes on February second? Directify this? There's
(16:21):
a day for it. Heck, yeah, I'm in exactly. And
we'll talk a little bit about that day and the
traditions around it in the history section. We will, but
first we're going to get into a quick break for
a word from our sponsor, and we're back. Thank you sponsor, Yes,
(16:47):
thank you so pretty much every civilization has had some
form of flat cake. Yeah, a liquid batter cooked on
a flat heated surface, and many of them date back
to ancient times. Experts analyzed thirty thousand year old grains
(17:08):
that suggests our ancestors were making something similar to this
article I was reading it in was a pancake, which
I believe he discussed in our pancake episode, but they
also mentioned crepes. Um, though the results of what they
were making was probably much closer to hardtack than what
we would think of as a pancake or crep today.
But sure, yeah, something more cracker like and not like
(17:31):
a nice fluffy cracker, like a like a sustenance cracker,
a sustenance cracker. But the you know beginnings, Yeah, the idea,
the idea is there, yes, and so specifically crapes. As always,
the histories of it murky um. But popular French folklore
(17:54):
goes that crepes were a so called happy accident in
the third teenth century, after a housewife in brittany Um
in France accidentally tipped over some buckwheat porridge that was
cooking in a kettle onto a flat cooking stone in
the fire. While crapes Yeah, sure, I guess. I don't know.
(18:19):
I feel like if I had an accident like that,
I mean, I guess I would try to salvage it.
Oh yeah, I think I wouldn't have succeeded. I guess,
But I it's a it's it's a nice bit of folklore.
It is a nice bit of folklore, and it is
very popularly told. Um. But yeah, looking into this, historians,
do you point out that in Brittany, buckwheat, the traditional
(18:41):
crepe ingredient, is successfully grown, where wheat is not so
successfully grown, and buckwheat had been introduced to Brittany from
the East in the twelfth century, So you know, maybe
that's a nice story, but perhaps the timing is correct. Um, yeah,
it's to reach. Yeah. However, some timelines do place crapes
(19:06):
earlier than that. For instance, uh, the crepe or the
Day of the Crapes is often traced to four hundred
and seventy two c after French Catholic pilgrims gifted crapes
to Pope Gelasio the First when paying Rome a visit
for candle Mass or Day of the Crapes or is
your cape whatever you would like to call it. Nowadays
(19:30):
in France and Belgium, the Day of the Crapes and
candle Mass are synonymous. Um, and crapes are part of it,
representing coins or the sun. Yeah. I've also read that
maybe it was that the there was a pope who
was gifting crapes to the pilgrims who were making this
pilgrimage when they got there. I'm not entirely sure um
(19:51):
at any rate. Yeah, Um, this festival and the food
also have ties to UM, to pagan pre spring festivals
for atility and prosperity. Um. See above read the coins
and the sun kind of symbolism that you get from
the big round golden crepe. Um. So let's get into
some of these traditions though. Um. There are a few
(20:13):
around candles yeah, um, Like if you carry a candle
from home to church without it going out, then you
will definitely live through the year like your chill. Um.
But if it's wax only drips down one side during
the journey, a loved one will die that year. Oh no, no,
(20:34):
I know candle related anxiety. I already have candle related
to anxiety. I'm like, who gave me this live fire? That?
It was like Ursus Eve candle lighting ceremonies. I've been
scared of them for years. I'm so bad with lighters,
you guys anyway, Um, but okay, but about crepes again.
(20:57):
Ostensibly a food show. Um. You have your grep meal
in the evening that day, um, and you're supposed to
make your crips with last year's flower in anticipation of
the coming spring harvest. And this is hypothetically like part
of the point, like the practical part of it, um,
like using up extra stores to make way for fresh supplies.
But it's also yeah, like part of the superstition. Um.
(21:18):
You Also, I've read I keep the first crip you make,
like in a drawer or on top of your wardrobe
until next year for prosperity. How how do creeps keep?
I mean they would just dry out like a like
a cracker and just kind of hang out there. Okay.
(21:38):
All I've definitely like pulled a box of Mazza from
the back of my cupboard and been like, oh man,
I'm not sure which year I bought this. That's fine,
just fine, Okay. I also read you're meant to flip
the creepe with your right hand while holding a chord
(21:59):
and your love to ant to an sure you'll be
happy and wealthy in the coming year. Yeah, yeah, I
read that too, and I think that you part of
it is that you have to land the crape back
in the pan correctly for it to count. It feels
like a lot of pressure. I mean, we're already nervous
about making the crepes and candles, and now, oh, I
(22:23):
ran across really delightful photographs of like tiny children, like
like six year olds, like expertly flipping crips in a pan.
So it must be easier than we feel could possibly
be true, or we are clumsier, oh than a six
(22:44):
year old. I I can neither confirm nor deny this statement,
just saying there are multiple ways to interpret this information. Yep, yep.
In either case, please write in and let us know, listeners,
if you have any of this stuff, if you've done
(23:06):
any of this stuff. We love this kind of thing,
so oh absolutely, and and I'm and I and I
really hope that we're not coming off as dismissive or
um or amused in like in like a mean way,
like we're we're amused in a delighted way, and just
we we are uncultured in this particular segment of culture,
and so yeah, yeah, if if if you, if you
(23:27):
know more than us, definitely let us know. Yeah, I
do all kinds of stuff like this. And I think
we've talked about a lot of the traditions we do
that happened very similar superstitions. It's legitimate fascination and love.
So yes, um so the French, but crepes with them
when they colonize parts of North America, and in many
of those areas, creeps are still a mainstay. And I
(23:49):
thought it was interesting because there were several articles I
found that were specific to um the middle west of
the US, like north west United States, and it is
I guess Canadian French influence. Sure, yeah, yeah, yeah, no,
makes makes sense from you know, the borders of what
(24:09):
was Canada versus um uh what would become the United States,
because that was that was back in the hundreds, so
there was lots of time and where all the borders
were not existent to wobbly um uh. The word crypt
entered the English language first meaning the paper around um,
(24:32):
and only later like a whole century, almost later, around
eighteen seventy seven, meaning the flat pancake um. Although similar
dishes by similar names were appearing in English language cookbooks
from like the thirteen hundreds. So oh, that's interesting. Creepy
paper has been around that long. Yeah, nandor surely would
(24:57):
have run into it before that dollar store or wherever
it was that they were. Oh and or speaking of
France and perhaps the love of the French, Um, Thomas Jefferson,
that guy was a fan of something called pen kick. Um.
(25:19):
He had a recipe sent to his French maitre d'hotel. Um.
Though this recipe didn't have a leavener, so what he
was happening was probably more of what we would call
a crape huh. Yeah um. And this is true in
a lot of pancake histories that before leveners were pretty
(25:39):
widely available commercially made. Um, probably a lot of pancakes
we're flat Yeah, much more yes um. Perhaps the most
famous create presentation, crepe suzette, rose to fame in twentieth
century Paris, and these are traditionally prepared in front of
(26:01):
guests to dazzle them. Mm hmmm. Yes. According to Miriam Webster,
the name first appeared in print in nineteen But like
pretty much everything we talked about, there are a few
stories about how this one was first created. One of
the most popular goes that it was also a happy
(26:21):
accident precipitated by clumsy fourteen year old assistant waiter named
Henri Carpentier at the maid at Monte Carlos Cafe de
Peri in eight um, and a very happy accident, indeed,
because he was preparing a dessert for the then Prince
of Wales and future King Edward the seventh of England,
(26:43):
as goes, and so we do have some words from
the man himself. Yes, yes, yes, In his nineteen thirty
four memoir Life Allah Henri being the Memories of Henri
Compentier Carpentier, It was quite by accident, as I worked
in front of a shafing dish that the cordials caught fire.
(27:06):
I thought I was ruined. The Prince and his friends
were waiting. How could I begin all over? I tasted it.
It was, I thought, the most delicious melody of sweet
flavors I had ever tasted. I still think so that
accident of the flame was precisely what was needed to
bring all those various instruments into one harmony of taste.
(27:28):
He ate the pancakes with a fork, but he used
a spoon to capture the remaining syrup. He asked me
the name of that which he had eaten with so
much relish. I told him it was to be called
Crepes Princess. He recognized that the pancakes controlled the gender
and that this was a compliment designed for him, but
(27:48):
he protested with mock ferocity that there was a lady present.
She was alert and rose to her feet, and holding
her a little skirt wide with her hand, she made
him a curtsy, will you said? His Majesty changed Crepes
Princess to Crepes Suzette. Thus was born and baptized. This confection,
one taste of which I really believe would reform a
(28:09):
cannibal into a civilized. The next day I received a
present from the Prince, a jeweled ring, a panama hat,
and a cane. Interesting. That is delightful. Um, And if
y'all have never heard of crepe cizette, um, it's a yeah,
(28:29):
it's it's got this. This kind of like caramelized sauce
of sugar and butter with some kind of citrus juice
and zest, usually orange, and then maybe a little bit
of orange liqueur in their um, flambaide table side. So yeah, yes, yes. Furthermore, Uh,
(28:50):
I mean other, I mean that cracks me up. That's
a beautiful recounting of an event. Um. But it also
if anyone else ever watched a lot ducktails as a
kid or modern ly, Cape Suzette still really gets me
every time. Well, I don't know what that is, but
I love it. Oh it's just the name of the
(29:12):
place they're they're in, Cape Suzette. Yeah, that's great. Yeah.
Oh um. Okay. So when white wheat flour became more
affordable and widely available in the twentieth century, so too
did white wheat crepes. Um. As the ingredients used to
cook crepes evolved, the cooking methods and tools did too,
(29:35):
from cast iron skillets over a fireplace to hot plates
heated by gas or later electricity. Uh. And I think
that the first portable gas stove hot plates meant for
crepes were released in from what's now the brand Cramples
(29:55):
k R A M P O U Z Yeah, which
means pancakes um uh in the Brittany dialect. Yeah. The
The invention apparently came after this electrician dude had his
sister in law be like, Hey, so I've got this
cast iron to make crepes on, but I don't have
(30:18):
a hearth in my new place, So can you can
you come up with some kind of heating solution for
me to use this cast iron to make crepes And
he was like, yeah, sure, that's great. Yeah. UM. In
the nineteen fifties Nordic where who we talked about in
the bunt Cake and bunt Cake episode, UM began manufacturing
(30:42):
a crepe pan in the US. The product came with
several crepe recipes to help American cooks who might be
unfamiliar with French cooking. UM the first electric crepe maker
debut in nineteen seventy one, also from the aforementioned crem
blues UM. Notably, all of their products were aimed at professionals,
(31:03):
though up until the early nineteen eighties m Then in
the nineteen like late eighties early nineties, UM chains of
craperies began spreading around the United States, especially in these
UM fast service situations like mall and festival food courts.
Yes UM and in two thousand one, French trained Japanese
(31:27):
pastry chef Amy Water further purpolized crapes in the us
with her meal crepe Kike that she debuted at her
bakery in New York City. Um. Though the name translates
to a thousand layers or a thousand pages or a
thousand leaves, Um, it's actually about twenty layers of crape
um with pastry cream in between them. Oh, it's a
(31:48):
really lovely thing. Yeah. Um uh. And then in a
physicist and a fluid dynamicist teamed up to publish a
paper in the journal Physical Fluid Reviews about how to
get the perfect consistency out of your crapes at home
in a frying pan, like uniformly thick, no lumpster holes. Um. So,
(32:14):
so what they did was they analyzed how the liquid
batter spreads and solidifies in a hot pan, and then
how the remaining liquid batter then interacts with the already
solidified batter. Ah yeah yeah. And and basically, and this
is another thing that you can look up if you
(32:35):
would like to. Um uh. They concluded that you kind
of tip and roll your wrists to cover the surface
of the pan fully and then fill in any gaps
um and then kind of keep repeating that motion, sort
of like a like a figure eight almost. Um yeah, yeah, okay,
(32:56):
so it's like a tip and roll, tip and roll.
I know we've discussed it before, but this is one
of my very favorite things. Um, when you get a
physicist and stuid dynamicis, I know, I'll look into creeps.
Yeah right, so great. I think I think this was
(33:18):
another another one. I think that the fluid dynamicist like
his wife was like, I was like, why could I
never get crepes perfect at home? Like what's up with that?
And he was like ah, and she was like, you're
a fluid dynamicist, you heckan should know. And he was like, well, fine,
you've got me there, let me get to work. And
(33:39):
apparently the daughters of these two families were very pleased
about all the experimentation with crepes that occurred. I would
be as well. I would be as well. Absolutely, yes, well,
I think that's what we have to say about creeps
for now. Yes, um, we do have some listener mail
(33:59):
for you, but first we've got one more quick break
for a word from our sponsor. They were back thank
you sponsoring, Yes, thank you, and we're back with no man.
(34:25):
I think that's pretty good. I guess only time will
tell only Yeah, that's right, that's right. We need to
start a rankings list of our best and worst. Oh
oh no, hanging the bad ones you can learn. I
hope that. I hope that the cat noises in the
(34:47):
background are really setting it off. As I said to
Annie during our commercial break that we took during the
break there, Um, I just great. Cat is just tacking
chaos cat today and I and I don't know why.
He's just he wants to be everywhere at once, and
he doesn't have a posable thumbs so he can't operate doors,
and he's mad. Yeah, there's been a lot of motion
(35:09):
from the cat. Uh. But you know, sometimes we're all
chaos cat. Yeah, No, you're right, words of wisdom. Yeah,
sometimes we are all chaos cat. Indeed. Anyway, anyway, Connie wrote,
(35:32):
I'm in north Fort Myers, Florida, and we were looking
for a wing place closer to us than our favorite place,
which is about ten miles away. I found one to
try called It's Just Wings. We ordered to take out,
and my husband went to get our order. When getting
to the address, there was a Chili's. After searching the
(35:53):
strip mall area not finding the wing place, he went
into the chilies to ask and there was a sign
to a counter to pick up for it's just wings,
he asked, and they said it was just a sideline
for chilies. By the way, the wings were awful. Oh,
we'll continue to drive to our favorite wing place, hog Bodies,
(36:16):
a local place. Oh wow, oh wow, it's just wings
is such a funny name too. It's just wings, wings,
it's just the wings part of our venue. Yeah. Yeah,
too bad, too bad. I mean a lesson was learned.
(36:39):
Too bad. The wings are bad, bad wings. Always thinking,
Oh sure, right, I mean they are a little bit
difficult to get like really good, but yeah, right, so good. Yes, yes,
Kevin wrote, I've been a big fan of the pod
since day one. Oh thank you. You two are always
(37:00):
so awesome about letting your personalities shine through. It's like
having good friends in the car with me as I
drive all over for work. Thanks for the company. You're welcome. Um.
I had to pause the Scalop episode to write in,
so I'm not sure if it comes up later, but
please Annie give another Listen to Lauren's description of the scalop.
Many many eyes, tentacles, unknown, dark intentions. It's clearly a
(37:26):
c beholder. I adore the D and D sides that
you two throw in. I am always down for more
of them, Lauren, this results in tragedy for the party. Sorry,
they are environment jeez, I love unknown dark contentions given
(37:52):
that it's a nice descriptor. Uh yeah, yeah that's I
thank you. I'm glad. I'm glad that this is this
material is hitting for like literally anyone. We go on
these D and D tangents and I'm like, heck, did
we just lose everybody? I think you got like four
(38:14):
or five people that are really would do so so
I'm so so hey, thank you, I'm really I'm really glad,
thank you so much for listening. Um, but be oh man, Like,
if there's any rule that I try so hard to follow,
it's like, never give your d M ideas. I have
the most excellent I cannot wait for an idea you
(38:37):
all gave me like in the second session and it's
not going to come into fruition until like the end,
and I'm soized it's gonna be so bad. Yes, but
you gave me an idea. You did the thing, Lauren.
I uh, well, hey, it's a it's a creative environment. Um.
(39:02):
I'm I'm glad that we're all uh suffering together under
your unwielding thumb. That's right, you know, I'm so cruel.
So now it's gonna be really good. I think it's
gonna be hilarious. That's great. No, I'm super excited. And also,
like you are not incorrect, like like, scalops definitely look
(39:25):
like sea beholders. Um if if y'all still have not
uh looked up what scalops look like when they're alive,
do that? Yes, highly recommend really recommend um Wow. Thanks
to both of these listeners for writing. If you would
like to write to us, you can. Our email is
(39:46):
hello at saber pod dot com. We're also on social media.
You can find us on Facebook, Twitter, and Instagram at
saber pod and we do hope to hear from you.
Sabor is production of I Heart Radio. For more podcasts
to my Heart Radio, you can visit the I Heart
Radio Apple Apple Podcasts, or wherever you listen to your
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(40:08):
we hope that lots more good things are coming your way.
Hello, and welcome to Favor production of I Heart Radio
and Annie Reese and I'm Lauren Vogelbaum, and today we
have an episode for you about crapes. Yes, crapes also
fun with pronunciation. Oh my goodness, Why do we always
do this to ourselves? I don't know. The other option
you floated was we were in we were in dire
(00:30):
straits thee. Yeah. Annie was like, oh, this is gonna
be another fun with French one. And I was like,
as opposed to the Lootisk episode, which is going to
be easy sailing pronunciation wise. Yeah, yeah, I'm fun to
return to that one. Because I was, you know, we
choose these episodes, we kind of do some bass, some
like preliminary Yeah yeah, and it seemed really interesting. Um
(00:54):
what made you? Is there anything that brought crepes to mind? Gosh?
Was there? I don't know? Um? No, I was. I
was vaguely googling around, um, looking at different um holiday
related dishes because I'm like December, there's like holidays or something. Um,
(01:17):
we should do some kind of holiday themed dish. I guess, um,
and yes, uh, and then I yeah, I don't know,
I don't I'm not sure if if if crepes are
still particularly or if it's like actually like a like
a Christmas like winter holiday thing for like this end
(01:38):
of the winter holidays in France and elsewhere, or if
it's really more like after the new year. But either way,
I was like, that sounds delicious. I want to eat those,
so let's read about them for a while. Yes, um,
I do love I love some crepes. And also, as
Lauren and I discussed, this is similar to pout um
(02:01):
where we're saying it in the American crepes. Yeah, it's
a very American pronunciation. Um. We We actually just had
a had a staff meeting right before this over zoom,
and unbeknownst to me, there was a French lady on
the call who was coming to speak about some some
(02:22):
some stuff and uh and so and our our boss
will like kind of called on me before the meeting
started and was like, oh, Lauren, how you doing. What
are you looking into today? And I was like, crepes,
And man if I had known, if I had known
that there was an actual French speaking human from France
on the call, I would have made a vague attempt
(02:45):
to say creps, because because I think I think that
that's a crep. Yeah is like the way that you
should say it. That's not what I did. Man. That
always happens when you're I don't know, you're just not
anticipating surely, surely and then yes, absolutely, so yes I have.
(03:12):
I've had many crepes um when I was in France,
so many. I bought so many from like street cart vendors.
I'd usually get the nutella banana, Oh yeah, yeah, good one,
good one. Or sometimes I would go savory with the
ham and cheese. I liked those two. Um. And I
(03:33):
was once fortunate enough to go to the Canned Film
Festival and there was a whole Rude de la Crepe.
And I looked this up because me and my my
then boyfriend, we got such a huge kick out of
this um and we kind of like joking, we'd be like,
let's go to Rude de la crepe UM. And I
(03:55):
couldn't find that it existed. But I think it's because
it was a It's not really a road. It was
kind of just like an alley walked through and it
just was all these craperies um. But there was a
sign that said Rue de la Crepe. I don't know
if it was temporary yeah, maybe it was there, specially
four can or yeah. Yeah, it was delicious. I had
(04:18):
many many a delicious crepe h on rude la. That's great.
I mean, I mean the one of the many great
things about them is that they're they can be quite light. Yes,
they can be, so you can eat quite a number
of Yes. I love the human brain how it works
(04:38):
that way. Yeah, that's not that much, so I'll just
eat Yeah, yeah, well, I guess gind of speaking of
as always, I was thinking about Seinfeld in conjunction with
whatever we're talking as you do. Oh, of course, And
there is an episode about crepes among many, because as
(05:00):
I was remembering this episode, I was like, wow, what
happened in that episode? But one of the plot lines
was about crepes and Jerry accidentally like put this whole
family out of commission Um where they owned this creep
chain called I think Magic Crepe, and he felt bad,
(05:22):
so he like helped supply some employees to keep it running.
And they accidentally rolled the creeps too tightly and so
when everyone was cutting into them, they exploded hot liquid
into their face and then I think put them out
of business. Well, the dangers of the creep and dangers
(05:46):
of that. I've personally never seen such a thing happen,
but I think it would. I think there's some suspension
of disbelief there, all right, they were rolled very tightly. Also,
I thought of creepy paper from What We Do in
the Shadows, because I when I was doing my searches,
(06:06):
I kept getting crepe crepe paper. Sure. Yes, And there's
a joke in the show What We Do in the
Shadows about how Nan or the Relentless believes it's called
creepy paper, so he thinks it's so he really wants it. Yeah, yeah, yeah,
He's like, no, get all of the creepy paper. It's creepy, creepy,
let's get it, yeah, which I had or Um, we're
(06:32):
actually coming back to crepe paper later, but yes, before that,
as we get into this, you can see our past
episodes on pancakes, nitella, maple syrup, bananas with cream, cheese,
A lot of things go in and on crepe. So yeah,
I think my favorite crepe that I've ever had was
(06:54):
a savory one with um with scallops in like this,
like mushroom cream sauce, um, like mushroom cream, white wine sauce,
uh out in San Francisco, I believe, at a restaurant
called the Crape House. I think so um, and it
was so good. I think I had only ever had
(07:15):
a sweet crepes to before that, and so this was
just like a revelation in any number of ways. Wow.
And you know, like I said, I I had gotten
some scalops after that episode. We did on them, but
my craving is not gone, like still hanging on. It's like, no,
(07:36):
that was really good. I would like someone I would
like all the scalops now. Yeah, that's still that is
always how I feel about scallops. I'm like, I'm like, well,
so I've had like three, what about if I had
nine more? That's that's about where I am. That's about
where I am. But all right, I guess brings us
to our question. Sure, okay, crapes what are they? Well? Uh,
(08:04):
Crapes are a type of a large, thin, flat pancake
that's that's tender and delicate and and just golden brown,
um and just crisp on the outer edges. To serve
and or eat you um, you fold them up either
plain or around any number of fillings. They can be
served room temperature or warm or hot with sweet or
(08:25):
savory spreads or fillings of any degree of fanciness from
like a simple like swipe a butter and a dust
of sugar with just a spritz of lemon juice. Um.
Or maybe like a little bit of a cooked protein
and vegetable like a yeah, like like maybe a ham
and spinaches sprinkled cheese in there, um too wildly intricate
concoctions with fancy sauces and jams and spreads and ingredients
(08:48):
and toppings and table side flam bays and etcetera, etcetera, etcetera. Um.
They're they're like a large, unfluffy pancake. Um that that
is that is excellent, like a like a like a
really good, big unfluffy pancake. Um. Or I thought of
(09:09):
this one and then I was like, oh man, I'm
am I going to get into trouble. Uh. They're like
if one of those wraps that you've gotten at, like
any like American like mall stand made with like a
big old flower tortilla, like one of those like twelve
inch plus flower tortillas, if that was actually ever good.
(09:37):
And this is when I'm like I love those. Uh well, um,
I'm I'm glad. I'm glad you like things. You know,
you get the job done. But I get what you're saying.
(10:00):
A good crape is far superioris yeah yeah, um uh
crepe Crepes, though are are are pretty simple, which is
part of the draw. Really. Um. The batter is just
butter flour, either wheat or buckwheat, egg and milk, um,
possibly other liquids in there too, mixed up thin um,
like the consistency of like a like whipping cream or something. Um.
(10:24):
And then uh, you pour like an almost translucent layer
of batter um pour and spread that on a hot
cooking surface and then carefully flipped to brown both sides.
And that's it. I'm nervous about trying. I've never tried
to make crepes. Oh no, and given your given your
(10:45):
reticence about pancakes, and I've I've heard that crepes are easier,
but the flipping part is concerning to me. Crapes are easier.
That's what I've read. Okay, well, okay, maybe because it's
got the middle part. Okay, the thicker middle part. I'm dubious,
(11:07):
but all right, I'm also dubious. Give it a drive. Well,
there's a lot of really great guides out there. Um.
I read a really good one, um, of course on
Serious Eats by j Ken G. Lopez alt. Um he
wrote a really good one, and uh oh there's there's
one other maybe in the Guardian that was great anyway. Yes, um,
(11:28):
because crips are so flat, um and meant to be
right right tender and just a little bit of crisp
around the edges there. Um. You do want to cook
them like hot and fast on a surface that retains
heat well, like a cast iron or carbon steel. They
cook in just a couple of minutes um. And they
can be cooked on any broad, flat ish surface, from
(11:50):
like a grittle to a large pan. So there are
lots of specialty devices available, um, including like portable gas
or electric grittles that are specially designed for crepes, to
two pans that look inverted. Um. You pour the batter
onto the slightly convex side. Yeah, and that that helps
the batter spread and get those kind of lacy edges. Um.
(12:13):
The word crape, by the way, uh, relatedly comes from
an old French word for a for a for a
rough or a frill. All right, yeah, it makes sense,
makes sense. Uh. There's some Um, there's some tricks for
getting getting the lightness that you want out of out
(12:34):
of the final product include, um, including using a little
bit of sparkling water or even sparkling wine or beer
in your batter in place of some of the dairy
for the for the bubbles. Yeah. Oh interesting, okay, yeah. Um,
And I've read that they're often served with hard cider
in Brittany, um, which I understand is traditionally drink from
(12:57):
these like shallow ceramic bowls. That's how I've had it
served anyway in craperies, so huh. I don't think I've
ever had it that way, but I think most of
my crepe experiences have been from carts or on Rude
de la crepe, which we don't know how authentic it was. Um, goodness. Uh.
(13:21):
And I did want to put in a note here that, Um,
there are all kinds of crape like flatbread type things
in all kinds of cultures around the world. Um, those
are not what we're talking about today. Hopefully we will
get too many more of them in the future, because
very frequently those are exactly what I want to eat. Yeah. Yeah,
(13:42):
it's always hard with ones like this where it's like
ten different other things are related or brought up in
the conversation often, and you know the history is yeah related.
So you can't have a twenty hour yeah, or I
mean I guess we could could. Nothing's stopping right, right, Yeah,
(14:09):
it's just hard to be like only this one because
the history. But also yeah, it deserves its own, the
whole thing. M hm, yes, Well what about the nutrition, Well,
it really depends. Um. I mean, I mean, a single
(14:29):
a single crape on its own, is you know, still
like made of like flower dough, which probably and like butter,
which like probably puts it in the treat category, and
probably most of the feelings that you put into it
push it further into the treat category. Yeah, but treats
are nice, they are nice. Crapes are very nice, They
(14:53):
are very extremely um. But we do have some numbers
for you, but they were hard, too hard to find. Yeah, um, okay,
so I have like one number for you. It's in
here somewhere. Stick with me for a second. Um creps
have historically been a special occasion food because they take
(15:17):
a little bit of doing um, and for a long time,
flower and some of the sweet stuff that you would
put in it were expensive. But in France there is
one holiday that they're perhaps most associated with, which is
uh luendelure. Yeah, and he's giving me the not of approval. Cool. Cool.
I'll go with thee Um, known in English as Candle
(15:37):
mess Um candle mass. I don't know, I'm I didn't
grow up with Christianity. Um. But it's also widely known
as the Day of the crepe Um. This occurs forty
days after Christmas Eve aka February second, and apparently commemorates
the presentation of Jesus at the Temple in Jerusalem. And
(16:01):
there are all kinds of traditions and superstitions around cripes
on this day. But more more on that one later too. Yes,
I'm very excited about that. I actually had never heard
of this, and now I'm like, well, why have I
not been having grapes on February second? Directify this? There's
(16:21):
a day for it. Heck, yeah, I'm in exactly. And
we'll talk a little bit about that day and the
traditions around it in the history section. We will, but
first we're going to get into a quick break for
a word from our sponsor, and we're back. Thank you sponsor, Yes,
(16:47):
thank you so pretty much every civilization has had some
form of flat cake. Yeah, a liquid batter cooked on
a flat heated surface, and many of them date back
to ancient times. Experts analyzed thirty thousand year old grains
(17:08):
that suggests our ancestors were making something similar to this
article I was reading it in was a pancake, which
I believe he discussed in our pancake episode, but they
also mentioned crepes. Um, though the results of what they
were making was probably much closer to hardtack than what
we would think of as a pancake or crep today.
But sure, yeah, something more cracker like and not like
(17:31):
a nice fluffy cracker, like a like a sustenance cracker,
a sustenance cracker. But the you know beginnings, Yeah, the idea,
the idea is there, yes, and so specifically crapes. As always,
the histories of it murky um. But popular French folklore
(17:54):
goes that crepes were a so called happy accident in
the third teenth century, after a housewife in brittany Um
in France accidentally tipped over some buckwheat porridge that was
cooking in a kettle onto a flat cooking stone in
the fire. While crapes Yeah, sure, I guess. I don't know.
(18:19):
I feel like if I had an accident like that,
I mean, I guess I would try to salvage it.
Oh yeah, I think I wouldn't have succeeded. I guess,
But I it's a it's it's a nice bit of folklore.
It is a nice bit of folklore, and it is
very popularly told. Um. But yeah, looking into this, historians,
do you point out that in Brittany, buckwheat, the traditional
(18:41):
crepe ingredient, is successfully grown, where wheat is not so
successfully grown, and buckwheat had been introduced to Brittany from
the East in the twelfth century, So you know, maybe
that's a nice story, but perhaps the timing is correct. Um, yeah,
it's to reach. Yeah. However, some timelines do place crapes
(19:06):
earlier than that. For instance, uh, the crepe or the
Day of the Crapes is often traced to four hundred
and seventy two c after French Catholic pilgrims gifted crapes
to Pope Gelasio the First when paying Rome a visit
for candle Mass or Day of the Crapes or is
your cape whatever you would like to call it. Nowadays
(19:30):
in France and Belgium, the Day of the Crapes and
candle Mass are synonymous. Um, and crapes are part of it,
representing coins or the sun. Yeah. I've also read that
maybe it was that the there was a pope who
was gifting crapes to the pilgrims who were making this
pilgrimage when they got there. I'm not entirely sure um
(19:51):
at any rate. Yeah, Um, this festival and the food
also have ties to UM, to pagan pre spring festivals
for atility and prosperity. Um. See above read the coins
and the sun kind of symbolism that you get from
the big round golden crepe. Um. So let's get into
some of these traditions though. Um. There are a few
(20:13):
around candles yeah, um, Like if you carry a candle
from home to church without it going out, then you
will definitely live through the year like your chill. Um.
But if it's wax only drips down one side during
the journey, a loved one will die that year. Oh no, no,
(20:34):
I know candle related anxiety. I already have candle related
to anxiety. I'm like, who gave me this live fire? That?
It was like Ursus Eve candle lighting ceremonies. I've been
scared of them for years. I'm so bad with lighters,
you guys anyway, Um, but okay, but about crepes again.
(20:57):
Ostensibly a food show. Um. You have your grep meal
in the evening that day, um, and you're supposed to
make your crips with last year's flower in anticipation of
the coming spring harvest. And this is hypothetically like part
of the point, like the practical part of it, um,
like using up extra stores to make way for fresh supplies.
But it's also yeah, like part of the superstition. Um.
(21:18):
You Also, I've read I keep the first crip you make,
like in a drawer or on top of your wardrobe
until next year for prosperity. How how do creeps keep?
I mean they would just dry out like a like
a cracker and just kind of hang out there. Okay.
(21:38):
All I've definitely like pulled a box of Mazza from
the back of my cupboard and been like, oh man,
I'm not sure which year I bought this. That's fine,
just fine, Okay. I also read you're meant to flip
the creepe with your right hand while holding a chord
(21:59):
and your love to ant to an sure you'll be
happy and wealthy in the coming year. Yeah, yeah, I
read that too, and I think that you part of
it is that you have to land the crape back
in the pan correctly for it to count. It feels
like a lot of pressure. I mean, we're already nervous
about making the crepes and candles, and now, oh, I
(22:23):
ran across really delightful photographs of like tiny children, like
like six year olds, like expertly flipping crips in a pan.
So it must be easier than we feel could possibly
be true, or we are clumsier, oh than a six
(22:44):
year old. I I can neither confirm nor deny this statement,
just saying there are multiple ways to interpret this information. Yep, yep.
In either case, please write in and let us know, listeners,
if you have any of this stuff, if you've done
(23:06):
any of this stuff. We love this kind of thing,
so oh absolutely, and and I'm and I and I
really hope that we're not coming off as dismissive or
um or amused in like in like a mean way,
like we're we're amused in a delighted way, and just
we we are uncultured in this particular segment of culture,
and so yeah, yeah, if if if you, if you
(23:27):
know more than us, definitely let us know. Yeah, I
do all kinds of stuff like this. And I think
we've talked about a lot of the traditions we do
that happened very similar superstitions. It's legitimate fascination and love.
So yes, um so the French, but crepes with them
when they colonize parts of North America, and in many
of those areas, creeps are still a mainstay. And I
(23:49):
thought it was interesting because there were several articles I
found that were specific to um the middle west of
the US, like north west United States, and it is
I guess Canadian French influence. Sure, yeah, yeah, yeah, no,
makes makes sense from you know, the borders of what
(24:09):
was Canada versus um uh what would become the United States,
because that was that was back in the hundreds, so
there was lots of time and where all the borders
were not existent to wobbly um uh. The word crypt
entered the English language first meaning the paper around um,
(24:32):
and only later like a whole century, almost later, around
eighteen seventy seven, meaning the flat pancake um. Although similar
dishes by similar names were appearing in English language cookbooks
from like the thirteen hundreds. So oh, that's interesting. Creepy
paper has been around that long. Yeah, nandor surely would
(24:57):
have run into it before that dollar store or wherever
it was that they were. Oh and or speaking of
France and perhaps the love of the French, Um, Thomas Jefferson,
that guy was a fan of something called pen kick. Um.
(25:19):
He had a recipe sent to his French maitre d'hotel. Um.
Though this recipe didn't have a leavener, so what he
was happening was probably more of what we would call
a crape huh. Yeah um. And this is true in
a lot of pancake histories that before leveners were pretty
(25:39):
widely available commercially made. Um, probably a lot of pancakes
we're flat Yeah, much more yes um. Perhaps the most
famous create presentation, crepe suzette, rose to fame in twentieth
century Paris, and these are traditionally prepared in front of
(26:01):
guests to dazzle them. Mm hmmm. Yes. According to Miriam Webster,
the name first appeared in print in nineteen But like
pretty much everything we talked about, there are a few
stories about how this one was first created. One of
the most popular goes that it was also a happy
(26:21):
accident precipitated by clumsy fourteen year old assistant waiter named
Henri Carpentier at the maid at Monte Carlos Cafe de
Peri in eight um, and a very happy accident, indeed,
because he was preparing a dessert for the then Prince
of Wales and future King Edward the seventh of England,
(26:43):
as goes, and so we do have some words from
the man himself. Yes, yes, yes, In his nineteen thirty
four memoir Life Allah Henri being the Memories of Henri
Compentier Carpentier, It was quite by accident, as I worked
in front of a shafing dish that the cordials caught fire.
(27:06):
I thought I was ruined. The Prince and his friends
were waiting. How could I begin all over? I tasted it.
It was, I thought, the most delicious melody of sweet
flavors I had ever tasted. I still think so that
accident of the flame was precisely what was needed to
bring all those various instruments into one harmony of taste.
(27:28):
He ate the pancakes with a fork, but he used
a spoon to capture the remaining syrup. He asked me
the name of that which he had eaten with so
much relish. I told him it was to be called
Crepes Princess. He recognized that the pancakes controlled the gender
and that this was a compliment designed for him, but
(27:48):
he protested with mock ferocity that there was a lady present.
She was alert and rose to her feet, and holding
her a little skirt wide with her hand, she made
him a curtsy, will you said? His Majesty changed Crepes
Princess to Crepes Suzette. Thus was born and baptized. This confection,
one taste of which I really believe would reform a
(28:09):
cannibal into a civilized. The next day I received a
present from the Prince, a jeweled ring, a panama hat,
and a cane. Interesting. That is delightful. Um, And if
y'all have never heard of crepe cizette, um, it's a yeah,
(28:29):
it's it's got this. This kind of like caramelized sauce
of sugar and butter with some kind of citrus juice
and zest, usually orange, and then maybe a little bit
of orange liqueur in their um, flambaide table side. So yeah, yes, yes. Furthermore, Uh,
(28:50):
I mean other, I mean that cracks me up. That's
a beautiful recounting of an event. Um. But it also
if anyone else ever watched a lot ducktails as a
kid or modern ly, Cape Suzette still really gets me
every time. Well, I don't know what that is, but
I love it. Oh it's just the name of the
(29:12):
place they're they're in, Cape Suzette. Yeah, that's great. Yeah.
Oh um. Okay. So when white wheat flour became more
affordable and widely available in the twentieth century, so too
did white wheat crepes. Um. As the ingredients used to
cook crepes evolved, the cooking methods and tools did too,
(29:35):
from cast iron skillets over a fireplace to hot plates
heated by gas or later electricity. Uh. And I think
that the first portable gas stove hot plates meant for
crepes were released in from what's now the brand Cramples
(29:55):
k R A M P O U Z Yeah, which
means pancakes um uh in the Brittany dialect. Yeah. The
The invention apparently came after this electrician dude had his
sister in law be like, Hey, so I've got this
cast iron to make crepes on, but I don't have
(30:18):
a hearth in my new place, So can you can
you come up with some kind of heating solution for
me to use this cast iron to make crepes And
he was like, yeah, sure, that's great. Yeah. UM. In
the nineteen fifties Nordic where who we talked about in
the bunt Cake and bunt Cake episode, UM began manufacturing
(30:42):
a crepe pan in the US. The product came with
several crepe recipes to help American cooks who might be
unfamiliar with French cooking. UM the first electric crepe maker
debut in nineteen seventy one, also from the aforementioned crem
blues UM. Notably, all of their products were aimed at professionals,
(31:03):
though up until the early nineteen eighties m Then in
the nineteen like late eighties early nineties, UM chains of
craperies began spreading around the United States, especially in these
UM fast service situations like mall and festival food courts.
Yes UM and in two thousand one, French trained Japanese
(31:27):
pastry chef Amy Water further purpolized crapes in the us
with her meal crepe Kike that she debuted at her
bakery in New York City. Um. Though the name translates
to a thousand layers or a thousand pages or a
thousand leaves, Um, it's actually about twenty layers of crape
um with pastry cream in between them. Oh, it's a
(31:48):
really lovely thing. Yeah. Um uh. And then in a
physicist and a fluid dynamicist teamed up to publish a
paper in the journal Physical Fluid Reviews about how to
get the perfect consistency out of your crapes at home
in a frying pan, like uniformly thick, no lumpster holes. Um. So,
(32:14):
so what they did was they analyzed how the liquid
batter spreads and solidifies in a hot pan, and then
how the remaining liquid batter then interacts with the already
solidified batter. Ah yeah yeah. And and basically, and this
is another thing that you can look up if you
(32:35):
would like to. Um uh. They concluded that you kind
of tip and roll your wrists to cover the surface
of the pan fully and then fill in any gaps
um and then kind of keep repeating that motion, sort
of like a like a figure eight almost. Um yeah, yeah, okay,
(32:56):
so it's like a tip and roll, tip and roll.
I know we've discussed it before, but this is one
of my very favorite things. Um, when you get a
physicist and stuid dynamicis, I know, I'll look into creeps.
Yeah right, so great. I think I think this was
(33:18):
another another one. I think that the fluid dynamicist like
his wife was like, I was like, why could I
never get crepes perfect at home? Like what's up with that?
And he was like ah, and she was like, you're
a fluid dynamicist, you heckan should know. And he was like, well, fine,
you've got me there, let me get to work. And
(33:39):
apparently the daughters of these two families were very pleased
about all the experimentation with crepes that occurred. I would
be as well. I would be as well. Absolutely, yes, well,
I think that's what we have to say about creeps
for now. Yes, um, we do have some listener mail
(33:59):
for you, but first we've got one more quick break
for a word from our sponsor. They were back thank
you sponsoring, Yes, thank you, and we're back with no man.
(34:25):
I think that's pretty good. I guess only time will
tell only Yeah, that's right, that's right. We need to
start a rankings list of our best and worst. Oh
oh no, hanging the bad ones you can learn. I
hope that. I hope that the cat noises in the
(34:47):
background are really setting it off. As I said to
Annie during our commercial break that we took during the
break there, Um, I just great. Cat is just tacking
chaos cat today and I and I don't know why.
He's just he wants to be everywhere at once, and
he doesn't have a posable thumbs so he can't operate doors,
and he's mad. Yeah, there's been a lot of motion
(35:09):
from the cat. Uh. But you know, sometimes we're all
chaos cat. Yeah, No, you're right, words of wisdom. Yeah,
sometimes we are all chaos cat. Indeed. Anyway, anyway, Connie wrote,
(35:32):
I'm in north Fort Myers, Florida, and we were looking
for a wing place closer to us than our favorite place,
which is about ten miles away. I found one to
try called It's Just Wings. We ordered to take out,
and my husband went to get our order. When getting
to the address, there was a Chili's. After searching the
(35:53):
strip mall area not finding the wing place, he went
into the chilies to ask and there was a sign
to a counter to pick up for it's just wings,
he asked, and they said it was just a sideline
for chilies. By the way, the wings were awful. Oh,
we'll continue to drive to our favorite wing place, hog Bodies,
(36:16):
a local place. Oh wow, oh wow, it's just wings
is such a funny name too. It's just wings, wings,
it's just the wings part of our venue. Yeah. Yeah,
too bad, too bad. I mean a lesson was learned.
(36:39):
Too bad. The wings are bad, bad wings. Always thinking,
Oh sure, right, I mean they are a little bit
difficult to get like really good, but yeah, right, so good. Yes, yes,
Kevin wrote, I've been a big fan of the pod
since day one. Oh thank you. You two are always
(37:00):
so awesome about letting your personalities shine through. It's like
having good friends in the car with me as I
drive all over for work. Thanks for the company. You're welcome. Um.
I had to pause the Scalop episode to write in,
so I'm not sure if it comes up later, but
please Annie give another Listen to Lauren's description of the scalop.
Many many eyes, tentacles, unknown, dark intentions. It's clearly a
(37:26):
c beholder. I adore the D and D sides that
you two throw in. I am always down for more
of them, Lauren, this results in tragedy for the party. Sorry,
they are environment jeez, I love unknown dark contentions given
(37:52):
that it's a nice descriptor. Uh yeah, yeah that's I
thank you. I'm glad. I'm glad that this is this
material is hitting for like literally anyone. We go on
these D and D tangents and I'm like, heck, did
we just lose everybody? I think you got like four
(38:14):
or five people that are really would do so so
I'm so so hey, thank you, I'm really I'm really glad,
thank you so much for listening. Um, but be oh man, Like,
if there's any rule that I try so hard to follow,
it's like, never give your d M ideas. I have
the most excellent I cannot wait for an idea you
(38:37):
all gave me like in the second session and it's
not going to come into fruition until like the end,
and I'm soized it's gonna be so bad. Yes, but
you gave me an idea. You did the thing, Lauren.
I uh, well, hey, it's a it's a creative environment. Um.
(39:02):
I'm I'm glad that we're all uh suffering together under
your unwielding thumb. That's right, you know, I'm so cruel.
So now it's gonna be really good. I think it's
gonna be hilarious. That's great. No, I'm super excited. And also,
like you are not incorrect, like like, scalops definitely look
(39:25):
like sea beholders. Um if if y'all still have not
uh looked up what scalops look like when they're alive,
do that? Yes, highly recommend really recommend um Wow. Thanks
to both of these listeners for writing. If you would
like to write to us, you can. Our email is
(39:46):
hello at saber pod dot com. We're also on social media.
You can find us on Facebook, Twitter, and Instagram at
saber pod and we do hope to hear from you.
Sabor is production of I Heart Radio. For more podcasts
to my Heart Radio, you can visit the I Heart
Radio Apple Apple Podcasts, or wherever you listen to your
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(40:08):
we hope that lots more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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