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Crepe GateauCrêpes can be used for more than pancake-type foods, as shown here in this Spinach Gruyere Crêpe Gâteau from MackenzieLtd.com.
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September 2005
Last Updated January 2014

Product Reviews / Main Nibbles / Cereals, Pancakes & Waffles

Pancake Types: Pancakes & Waffles Glossary

Page 2: Terms Beginning With C To F

 

This is Page 2 of a six-page glossary of pancake types and waffle types. If you’d like to suggest additional words for inclusion, use the Contact Us link on this page. Learn more about your other favorite foods in our many other food glossaries, including a Sugar & Syrup Glossary.

Click on a letter to go to the appropriate glossary section.

a b c d e f g h i j k l m n o p q r s t u v w x y z

This glossary is protected by copyright and cannot be reproduced in whole or part.
You are welcome to link to it.

CACHAPA
Cachapas are made of maize in the form of masa, finely-ground corn. They are made when fresh corn is ground and then mixed into a batter of the consistency of pancakes, yet slightly thicker and lumpier. The batter is then cooked like a pancake. Cachapas are served with many toppings, but traditionally with butter or margarine and white cheese (queso blanco) on top.

 

  cachapa
Cachapa. Photo courtesy of Wikipedia.org.

CORNMEAL & CORNMEAL
PANCAKE

Flour ground from dried maize. Steel-ground yellow cornmeal, common in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool dry place. Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. White cornmeal (mealie meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread.

  Blue Cornmeal
Blue corn meal, milled from Indian blue
corn, can be used instead of regular white or yellow corn meal in most recipes. Buy blue cornmeal.

Blue cornmeal is made from the rarer blue corn or by adding blue food coloring to the cheaper yellow cornmeal. Yellow or blue cornmeal can also be ground to a finer consistency and sold as gluten-free flour that is used to make corn bread, muffins, pancakes, polenta, and tortillas. It has a sweet taste and is an excellent substitute for traditional wheat flour for making various breads and cakes.  We also enjoy it in Indian pudding.


COULIS

A sauce made from puréed fruit or vegetables (strawberries, raspberries, and tomatoes are most commonly used). A coulis (pronounced coo-LEE) is often served over breakfast items, such as pancakes, crêpes and waffles or pancakes, or over dessert items, such as ice cream, cheesecake and soufflés.

CREMPOG
A Welsh pancake made with buttermilk.

CRÊPE
A thin pancake made from flour, eggs, milk, butter and salt.  Crêpes are usually of two types: sweet crêpes made with wheat flour, and savory galettes, made with buckwheat flour. Crêpes originated from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France. In Brittany, crêpes are traditionally served with apple cider. In areas of Central Europe, the dish is called palacinka (Czech and Croatian), palatschinka (Austrian German), palacsinta (Hungarian), etc. Though crêpes are now considered elegant fare, they were originally an inexpensive meal for poor. See Crêpes Suzette, below.

  Asparagus Crepes
If you don’t want to make crêpes from scratch, you can buy a mix. Photo courtesy California Asparagus Commission.

CRÊPE BRETON
A crêpe topped with fried eggs.

 
Crêpe Breton. Photo courtesy Payard.

CRÊPES SUZETTE
A French dessert dish consisting of sweet crêpes and a sauce of butter, sugar, orange juice, orange zest and an orange liqueur, such as Grand Marnier. The dish is typically ignited tableside and, thanks to the flame-inducing liqueur, makes for a dramatic presentation. In 1895, Henri Carpentier, Mâitre d’Hotel at the Café de Paris in Monte-Carlo, raised the common crêpe to haute cuisine when he prepared a special recipe at tableside for the future King Edward VII, son of Queen Victoria, then the Prince of Wales. Carpentier flambéed crêpes in an sauce consisting of orange juice, grated orange peel and orange liqueur. The Prince named them after his lady friend, Suzette (we wonder if wife, Princess-then-Queen Alexandra, ever ate them). While made for a Brit, crêpes Suzette is a classic French dessert.

  Crepes Suzette
Crepes Suzette. Photo courtesy Betty Crocker. Get the recipe.

 

CRESPELLE
Crespelle is the Italian word for crêpes.

DOSA or DOSE or DOSAY or
DOSAI or DOSHA or THOSAI

A traditional food from India that is a type of flatbread or pancake. Dosas are made from a batter of rice and lentil flour plus oil or ghee, cooked on a griddle until both sides are browned, then neatly folded. Some dosas are filled with other ingredients such as fruit or meat. Masala dosa is stuffed with mashed potatoes lightly cooked with fried onions and spices. If the onions are mixed into the batter itself, it becomes an onion dosa. Dosas can also be made from all-purpose flour.

  Dosa
Want to make Dosai at home? It’s easier with a dosai mix.

 

FARINATA
A thin, crisp, pizza-like pancake made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and baking it in the oven. As such, it isn’t a traditional pancake, which is cooked on a grill over a flame (or on an electric grill). It is called a pancake because of its flat shape. Farinata may be seasoned with fresh rosemary, pepper and sea salt. Like pizza, it may also be topped with onions, sausages, and similar ingredients. A specialty of the Liguria region of Italy, farinata means “floured.” Regionally, it has different names: On the Tuscan coast it is called cecìna (ceci are chickpeas); in Livorno, torta di ceci (chickpea pie); in Genoa, panissa.

FLAPJACK
Another word for pancake.

FRENCH TOAST
A popular breakfast dish made by dipping bread slices in an egg-based mixture, which can include various other ingredients such as milk, vanilla, cinnamon, allspice and nutmeg. The dipped bread is then cooked in butter on a skillet until golden brown. French toast is often spread with butter and served with syrup, powdered sugar or fruit toppings.

  French Toast
French toast. Photo courtesy MackenzieLtd.com.

Continue To Page 3: Terms Beginning With G To L

Go To The Alphabet Index Above

 

Some information in this glossary is courtesy of Wikipedia, the free encyclopedia.

 



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