Pancakes, Crepes and Tuscan Testaroli

Pancakes, crepes, and Tuscan Testaroli may differ in origin and preparation, but they share a common versatility in their ingredients and culinary applications.

The History

Thousands of years ago, our ancestors created a simple flatbread using a mixture of water and stone-ground cattails and ferns, baked over hot rocks. This early form of flatbread has evolved into what we now know as "pancakes," a beloved dish worldwide.

Crepes, originating from the Brittany region of France, near the English Channel, were also developed from similar flat cakes. Traditionally made with buckwheat flour, crepes included ingredients like rhubarb and sorrel, giving them a unique texture, rich in fiber and minerals, and making them naturally gluten-free.

The Tuscan "Testaroli" originated between Tuscany and Liguria. The name "Testaroli" comes from the Italian word "testo," meaning a lid for a pot or pan. The city of Pontremoli is credited with the origins of this traditional Tuscan dish, dating back to 1564. Testaroli is made from whole wheat flour, water, and a touch of salt. The simple recipe calls for 4 1/4 cups of flour mixed with a pint of room temperature water and salt to taste.

Pancake Recipe from Scratch

In modern culinary practice, we've refined this simple mixture of water and flour into the popular pancakes we enjoy today. By altering the liquid used—whether milk, vegetable juices, stocks, or even wine—and experimenting with different types of flour, the variety of pancakes can be vast, offering endless possibilities for chefs and home cooks alike.

For breakfast, I like to use the following recipe:

**Yields:** 2 quarts, 16 pancakes of 2 ounces each

**Ingredients:**

• 1 lb of flour
• 2 ounces of sugar
• A pinch of salt
• 2 teaspoons of baking powder
• 4 large eggs
• 1 liter of milk
• 4 ounces of melted butter

**Instructions:**

1. First, mix all the dry ingredients together.
2. Stir in the eggs, milk, and melted butter. Be careful not to overmix; combine just until all ingredients are incorporated.

Crepes

Crepes can be enjoyed as an appetizer, side dish, main course, or even as a simple dessert. In France, it's still common to find street vendors making crepes right in front of you, offering a choice of toppings like chocolate, hazelnut cream, fruit jelly, or marmalade.

The key difference between crepes and pancakes is that the crepe batter is more liquid and includes eggs. The typical mixture involves whipping whole eggs, then gradually stirring in flour until smooth. Milk or cream (or a combination of both) is then added until the desired consistency is achieved. A good indicator of the perfect mixture is when it coats the back of a spoon evenly.

To cook crepes, portion the batter with a ladle and pour it onto a hot non-stick frying pan. Cook on one side, flip, and cook the other side until both are golden. The ratio is typically one cup of whipped eggs, half a cup of flour, and one cup of milk, with a pinch of salt for savory crepes or a mixture of half cream and half milk for desserts.

In the image below, crepes are used as a main dish, shaped like Italian cannelloni and stuffed with ground roasted meat and vegetables. They can also be toasted lightly in butter to add a crispy texture, with a velvety sauce providing a nice contrast for your palate.

The Tuscan "Testaroli"

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 8 Testaroli of 2 ounces each

Preparation

• 3 cups Garbanzo Bean Flour
• 3 cups All-purpose Flour
• 3 cups Water
• A pinch of Sea Salt
• A pinch of White Ground Pepper

The Mixture Batter

1. In a stainless steel bowl, sift the two flours together and add the salt and pepper.
2. Pour in the water while continuously stirring with a whisk until the flour is combined and a creamy consistency is achieved. To check the thickness, immerse a spoon and see how it coats the back. Add more water if needed to make the batter thinner.
3. Using a 2-ounce ladle, pour the batter into a hot non-stick skillet, swirling it around to ensure even coverage. Cover the skillet with a lid and cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes on the other side. Place the cooked Tuscan Testaroli on a surface covered with parchment paper and let them cool.
4. Once all the Testaroli are made, you can cut them into diamonds, squares, strips, or your desired shape, and add them to your preferred sauce.
5. The best sauces for Tuscan Testaroli include porcini mushroom ragout, basil pesto sauce, or fresh tomato basil with fresh mozzarella sauce.