The different and similarity between them. If you start analyzed the ingredients of this popular food product items, the mixture of a food chemistry to create them is simple with versatility.
The History
Decimal thousand years ago a flat typical food was made our ancestors with just simple mix of water and stone grounded cattails and ferns and bake over hot grease rock. The development of this is what we eat today is the "Pancake". Is well none all over the globe.
Crepes born in France in the closed region of Brittany geographically near the England island also developed from this typical flat cakes. Originally was a mixture with buckwheat flour where was included rhubarb and sorrel give them a unique texture rich with fibers and minerals and also gluten free.
The Tuscan "Testaroli" born between Tuscany and Liguria the name "Testaroli" derives from the Italian word "Testo" which a lid for pot and pan. The city of "Pontremoli" found the origins of this traditional Tuscan food product since 1564. It was made from whole wheat flour and water and a touch of salt. Made with a simple ratio of 4 and 1/4 cup flour diluted in a pint of room temperature water, and salt to taste.
Pancake recipe from scratch.
In this modern culinary days we have learn the way of this simple texture mixture from water and flour giving a life of this well none food item.
If you think by simply change the liquid of water and using milk, vegetables juices, stocks, wine and incorporate different type of flours the variety of type of pancakes can be very large and is up to the taste knowledge of a chef to present in his specials or menu for the consumers audience a different way to eat and taste this typical "flat cakes.
For breakfast I like make them by using this recipe:
Yeld 2 quarts 16 pancakes of 2 ounces each.
1lb of flour, 2 ounces of sugar, pinch of salt, 2 teaspoon of baking powered, 4 large eggs, 1 liter of milk and 4 ounces of melted batter.
First mix all the dry ingredients then stirring in the eggs, milk and the melted butter, do not over mixed but mixed until just combine all the ingredients together.
The crepes
Crepes can be eaten as an appetizer, side dish, main dish or as a simple dessert. Even today is a tradition thing in France found them little street vendors with couple round griddle and made them in front of you with the choice topping of chocolate, hazelnut cream, fruits jelly or marmalades. The difference from the pancake is that the mixture is more liquid and there is the incorporation of eggs. The typical mixture is whipped whole egg then stirring with flour until a smooth creamy consistency and then adding the milk or cream even a combination of two. The ideal perfect mixture is to see when it cover a back of spoon and see how thin or thick is by swipe out with your finger you can feel the texture.
Portioned with a ladle and poor over a non stick hot frying pan, cooked and flipped and cook the other site too. The ratio is a cup of whipped eggs with half cup of flour then diluted with a cup of milk and a touch of salt for savory use or for desserts is use a liquid half cream half whole milk.
In the picture below the crepes are use as main dish to form a variation of Italian cannelloni shape stuffed with a ground roasted meat and vegetables. There different way to presented if toasted them in lightly butter skillet give a nice light crispy texture and a velvety sauce can be a nice contrast to your palate.
The Tuscan "testaroli"
Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 8 Testaroli of 2 ounce
Preparation
- 3 cup Garbanzo Bean, Flour
- 3 cup All purpose, Flour
- 3 cup water
- pinch sea salt
- pinch white ground pepper
To cook the "Testaroli" I use a non skillet fry pan and cover it and turn it both size.
I use a mixture of garbanzo bean flour and a regular all purpose flour. Then after the "Testaroli" is made here come your culinary taste to assemble with a sauce or topping.
Can also be rolled stuffed fry them or cover with a desire sauce. I like to cut them into diamond shape and mixed with basil pesto and sautéed seafood.
To cook the "Testaroli" I use a non skillet fry pan and cover it and turn it both size.
I use a mixture of garbanzo bean flour and a regular all purpose flour. Then after the "Testaroli" is made here come your culinary taste to assemble with a sauce or topping.
Can also be rolled stuffed fry them or cover with a desire sauce. I like to cut them into diamond shape and mixed with basil pesto and sautéed seafood.
The mixture batter
- In a stainless steel bowl put the two sifted flour together add the salt and pepper.
- Poor in the water and at the same time with the other hand continuously stirring with a whisk and combine the flour until a creamy consistency texture, Immerse a spoon to see on the back how thick is at this point you can add more water to make thinner. With a 2 ounces ladle poor in the hot not stick skillet by moving the batter around the surface of the skillet to make sure is even, re put the skillet on the flame cover with a lid and let cook for 3 to 4 minutes, then flipped and cooked another 3 to 4 minutes on the other side. Place the cooked "Tuscan Testaroli on surface cover with parchment paper, and let them cool down.
- As soon as you finish the batter mixture and you have all the "Testaroli" made you can cut in diamond, square, strips or your desired shape and add into your desire sauce.
- The best sauces indicate for "Tuscan Testaroli" are a porcini mushrooms ragout, basil pesto sauce, fresh tomato basil with fresh cheese mozzarella sauce.
- In a stainless steel bowl put the two sifted flour together add the salt and pepper.
- Poor in the water and at the same time with the other hand continuously stirring with a whisk and combine the flour until a creamy consistency texture, Immerse a spoon to see on the back how thick is at this point you can add more water to make thinner. With a 2 ounces ladle poor in the hot not stick skillet by moving the batter around the surface of the skillet to make sure is even, re put the skillet on the flame cover with a lid and let cook for 3 to 4 minutes, then flipped and cooked another 3 to 4 minutes on the other side. Place the cooked "Tuscan Testaroli on surface cover with parchment paper, and let them cool down.
- As soon as you finish the batter mixture and you have all the "Testaroli" made you can cut in diamond, square, strips or your desired shape and add into your desire sauce.
- The best sauces indicate for "Tuscan Testaroli" are a porcini mushrooms ragout, basil pesto sauce, fresh tomato basil with fresh cheese mozzarella sauce.
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