CREPE WITH LOW ALLERGEN CONTENT AND PROCEDURE FOR THE CREATION OF SUCH CREPE

The present invention relates to a crespella ("crepe") with a low allergen content and to a process for creating such a crepe. A crepe is a type of soft, thin and non- crunchy waffle, cooked on a round hot surface.

Its "next of kin" is the pancake and waffles are also part of the same family.

For pancakes or crepe we also mean some types of savory or sweet pancakes typical of some Italian regions.

The name comes from the Latin term crispus (curled, wavy), or from the Greek term: krispos, that is: "wrapped", "rolled up". Crepes share the origins of other wafer preparations and waffles, but the current preparation with wheat flour only became common in the 9th century.

In the Middle Ages, they were prepared with water and wine instead of milk. In France, they are a traditional symbol of friendship and alliance and the sharecroppers offered them to their masters.

Traditionally served on the occasion of Candlemas on February 2, it was customary to make a wish when you turned the crepe in the pan.

According to the French tradition, they are consumed above all in Candlemas, since in the 5th century French pilgrims were welcomed, precisely in Candlemas, by Pope Gelasius I.

Only after returning home did the pilgrims spread the dish.

Sweet crepes are seasoned for example with jams, marmalades, chocolate sauces, Nutella®, creams, cream or mascarpone, butter or margarine and sugar, liqueurs and syrups, walnuts, hazelnuts, almonds, all kinds of fruit and candied fruit.

A particularly famous version is the crepe Suzette, filled with orange sauce and inflamed with Grand Marnier liqueur, invented in 1903 by the

French chef Escoffier and considered, for the first twenty years of the 1900s, the non plus ultra of luxury desserts.

Crepe is most frequently prepared in a sweet version. However, the savory versions are not lacking and are prepared in north-western France using buckwheat flour: they are called galette and can be served as a snack, appetizer or second course, accompanied by cheeses, meats, vegetables, mushrooms, shellfish and various sauces.

Typical of Brittany, they have become the most representative dish of Breton cuisine.

In some types of soups and broths, it is customary to cut them into strips and accompany them with broth, usually of meat, as is done in Austria and South Tyrol for the Frittatensuppe.

PROCESS FOR MAKING A CREPE ACCORDING TO THE STATE OF THE ART: - 150 g of flour

- 3 eggs

- 1 liter of milk

- 1 pinch of salt

- 40 g of sugar - 0.3 liters of kirsch

- 1 tablespoon of oil

- Zest of 1 lemon

- A few drops of lemon

- A little ground cinnamon

Pour the flour into a bowl and add the milk; whisk everything with a whip.

Add the rest of the ingredients, except the eggs.

After mixing everything, pour in the eggs and stir for the last time. Let it rest in the refrigerator for half an hour, then take a pan and grease it once in a little oil. Finally, put the pan on the stove and cook the crepes (at the end a few drops of lemon are added). There is an even more traditional recipe:

- 300 g of flour

- 3 eggs

- 1 liter of milk

- 1 pinch of salt - 60 g of butter

- 1/2 packet of vanilla sugar

- 3 tablespoons of rum

Object of the present invention is solving the aforementioned problems of the prior art by providing a crepe with a low allergen content, of nickel, in order to allow even subjects intolerant / allergic to nickel, lactose, eggs, to sweeten their palate.

Another object of the present invention is providing a crepe useful for increasing its digestibility, while retaining its consistency with respect to traditional processes or in any case the overall softness of the compound.

The above and other objects and advantages of the invention, as will emerge from the following description, are achieved with a crepe with low allergen content such as that described in claim 1. Preferred embodiments and non-trivial variants of the present invention form the object of dependent claims.

It is understood that all attached claims form an integral part of the present description.

It will be immediately obvious that innumerable variations and modifications (for example relating to shape, dimensions, arrangements and parts with equivalent functionality) can be made to what is described without departing from the scope of the invention as appears from the attached claims. The low allergen crepe according to the present invention comprises the following ingredients:

- milk or rice drink;

- flour; sugar; salt.

Advantageously, the crepe with low allergen content can include an orange flavor in order to increase its flavor.

Additionally, the low allergen crepe can be created with the above ingredients in the following preferred ranges:

- from 160 g to 240 g of milk or rice drink;

- from 120 g to 180 g of flour;

- from 40 g to 60 g of sugar;

- from 5 g to 20 g of salt;

- orange flavor or grated orange peel.

In particular, to obtain a quantity of crepes with low allergen content between eight and ten crepes, you can use:

- 200 g of milk or rice drink;

- 150 g of flour;

- 50 g of sugar;

- 1 pinch of salt;

- orange flavor or grated orange peel.

Advantageously, the method of preparing a crepe with low allergen content according to the present invention consists of the steps of:

- dip the flour in a bowl (preferably in the shape of a volcano to improve its consistency);

- add the sugar and a pinch of salt;

- gradually add (periodically and partially) the flour and mix gently with a whisk, preferably in the same direction;

- finally, you can add (optional) the orange flavor or the grated orange peel (in order to increase the flavor);

- to a slightly thick consistency, simultaneously prepare a pan on a fire and preheat it for a few minutes;

- add a drizzle of oil to the pan, and pour the mixture.