The History of Crêpes

Crêpes, the delicate, paper-thin pancakes of French origin, have a history that reflects centuries of culinary evolution and cultural exchange. Originating in the Brittany region of northwest France, crêpes trace their roots back to the 12th century. Made from simple ingredients like flour, eggs, milk, and butter, crêpes quickly became a staple of Breton households due to their versatility and affordability.

The term "crêpe" is derived from the Latin word crispa, meaning curled or wrinkled, a nod to their characteristic texture. Initially cooked on large cast-iron pans over an open flame, crêpes were a practical and efficient way for farmers and peasants to use surplus grain. Buckwheat, introduced to Brittany in the 13th century from Asia, became a popular ingredient for savory crêpes, known as galettes. These were particularly valued for their hearty and earthy flavor.

Crêpes gained national prominence in France during the 19th century as they spread beyond Brittany. Sweet crêpes, often filled with jams, fruits, or sugar, became especially popular, catering to a broader audience. The development of specialized crêpe pans and the art of flipping crêpes added to their charm, making them a beloved feature of French cuisine.

By the 20th century, crêpes transcended French borders, becoming a global culinary phenomenon. Their adaptability played a significant role in their widespread appeal. They could be enjoyed as breakfast, dessert, or even as a savory meal. Iconic dishes such as crêpes Suzette, flambéed with orange liqueur, further cemented their reputation as a sophisticated delicacy.

Today, crêpes are celebrated worldwide, from Parisian street stalls to high-end restaurants in Tokyo and New York. Modern variations incorporate diverse ingredients, such as Nutella, matcha, and even gluten-free alternatives, reflecting evolving dietary preferences. Crêperies have become cultural hubs, offering an authentic taste of French tradition.

Crêpes remain a testament to culinary ingenuity and adaptability, symbolizing how simple, humble beginnings can evolve into a global gastronomic treasure. Their enduring popularity highlights the universal appeal of food that is as versatile as it is delicious.
The History of Crêpes

Tartar Sauce Origins

Tartar sauce gets its name from its association with steak tartare, a popular dish served in 19th-century France. Steak tartare consists of minced raw beef mixed with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings.

Historical accounts suggest that Mongol warriors, known as Tatars or Tartars, used to tenderize meat by placing it under their saddles. It is believed that the Tartars seasoned their raw, saddle-battered steak and made yogurt from mare's milk infused with herbs. This yogurt was allowed to curdle by bouncing it in a goatskin saddle for several days, which is considered the origin of Tartar sauce.

The French, renowned for their production of mayonnaise and aioli sauce, may have adopted the term "tartar" based on their spelling of the Tatar name, Tartare. Mentions of Tartar sauce can be found in 19th-century French cookbooks as a condiment to accompany beef tartare.

Today, tartar sauce is widely used as a condiment for seafood. It pairs well with various seafood options, including cod, salmon, haddock, shrimp, and pollock. In the 1920s, Hellman's introduced commercially available jarred tartar sauce, making it more convenient to purchase from grocery stores instead of preparing it from scratch.
Tartar Sauce Origins

Frog legs

In 1940, fried frog legs featured in the Christmas Day menu of Louisville’s Brown Hotel.  More than seventy years later, they can still be found at state park restaurants.

Frog legs, considered a delicacy by the French in the seventeenth century were introduced into England by French chef.

A recipe for frog legs with saffron was published in The English edition of The French Cook by Francis Peter LaVarenne (1653) and subsequently English cookbooks included similar recipes.

The Dutch also ate frog legs and it is likely that Dutch settlers are ate them in New Amsterdam during colonial times, but English colonists associated the dish with the Frenchman and most colonial Americas were suspicious of French cookery.

Specifically, French food was dishonest the British believed as its sauces gravies and other dishes were designed to disguise the poor quality of French meat, poultry and fish.

Recipes for frog legs appeared in American cookbooks by the late 19th century, and they continue to be a delicacy today.

By the mid-nineteenth century, frog legs were sold in market in many Americana cities. New research suggests, the frog legs thought to be of French origin, there is now a surprising amount of evidence that the liking for frog legs may have actually originated in the area known today as England, perhaps as early as 7000 BC.
Frog legs

French 1st fish cannery by Joseph Colin

In the Middles Ages, the Nantes area was famous for its sardines preserved in vinegar, in the local melted butter or in imported olive oil.

They were packed in the large jars of Berry earthenware called oules and sent off to the rest of France.

In 1822 a confectioner of Nantes called Joseph Colin who in the early years of the nineteenth century first saw the possibilities of applying to the local method of preserving sardines the tinning process then being developed by ex-colleague, Francois Appert.

The French canned sardine industry developed from 1824 when Joseph Colin opened the first fish cannery in the rue des Salorges at Nantes.

By 1836 he was producing 100,000 cans, and the industry spread along the coast of Brittany.

By 1880 50 million tons of sardines were packed annually on the west coast of France, three million of which were exported to Britain. There were a number of others in the region who were to copy Colin and set up their own establishments. A restaurateur in Nantes called Millet covered his restaurant which was situated in the center of the town, into a sardine canning  factory,

For nearly fifty years sardine canning remained a French monopoly. It was not until the 1880s, that competition from Spanish and inferior grades of fish which were often not even true sardines, began to hit the French producers.
French 1st fish cannery by Joseph Colin