Krep sahifasining manbasini koʻrish

== Turlari ==
Shirin kreplar odatda bug'doy unidan tayyorlanadi ({{Lang|fr|farine de blé}}). Shirin bo'lsa, ularni nonushta yoki [[Desert|shirinlik]] sifatida iste'mol qilish mumkin. Keng tarqalgan plombalarga findiq kakao yormalari, konservalar, [[Qand|shakar]] (granulatsiyalangan yoki kukunli), chinor siropi, oltin sirop, limon sharbati, ko'pirtirilgan qaymoq, mevali yormalar , qaymoq va dilimlenmiş yumshoq mevalar yoki konfet kiradi .

Mazali kreplar bug'doy bo'lmagan unlardan, masalan, [[Marjumak|grechkadan]] tayyorlanadi. Oddiy sho'r krep retsepti bug'doy unidan foydalanishni, lekin shakarni o'tkazib yuborishni o'z ichiga oladi.<ref>{{Veb manbasi|muallif=Alfaro|ism=Danilo|sarlavha=Sweet or Savory Basic Crepe Recipe|url=https://www.thespruceeats.com/basic-crepe-recipe-sweet-or-savory-995317|ish=The Spruce Eats|nashriyot=Dotdash|kirish sanasi=3 April 2020|qaralgan sana=2022-08-04|arxivsana=2023-07-08|arxivurl=https://web.archive.org/web/20230708170040/https://www.thespruceeats.com/basic-crepe-recipe-sweet-or-savory-995317}}</ref>  Karabuğday unidan tayyorlangan [[xamir]] kleykovinadan xoli bo'lib, bug'doy allergiyasi yoki kleykovina intoleransi boʻlgan odamlarga bu turdagi krepni iste'mol qilish imkonini beradi<ref>{{jurnal manbasi|last=Mariotti|first1=Manuela|last2=Pagani|first2=M. Ambrogina|last3=Lucisano|first3=Mara|date=2013-01-01|title=The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures|url=https://www.sciencedirect.com/science/article/pii/S0268005X12001580|journal=Food Hydrocolloids|language=en|volume=30|issue=1|pages=393–400|doi=10.1016/j.foodhyd.2012.07.005|issn=0268-005X}}</ref>. Tushlik yoki kechki ovqat uchun kreplar uchun keng tarqalgan mazali plombalar [[pishloq]], jambon va tuxum, [[Ratatuy|kalamush]], qo'ziqorin, [[artishok]] (ma'lum hududlarda) va turli xil go'sht mahsulotlaridir.

Kreplarni oddiy kreplarni bir-birining ustiga qo'shib, ikki qatlam ichida krem qatlami qo'shib, krep keklari ham qilish mumkin. Meva, [[shokolad]], pechene, marshmallow va boshqalarni qo'shish mumkin. Krep kekining aksariyati shirin bo'lib, u odatda shirinlik sifatida qabul qilinadi. Bundan tashqari, an'anaviy tug'ilgan kun kekini almashtirishi mumkin. Krep keklari odatda 15-30 qatlamdan iborat bo'lib, ishlatiladigan kreplar juda nozik va yumshoq<ref>{{Veb manbasi|sana=2020-10-19|sarlavha=Tiramisu Crepe Cake Recipe|url=https://sallysbakingaddiction.com/tiramisu-crepe-cake/|kirish sanasi=2021-11-12|ish=Sally's Baking Addiction|til=en-US}}</ref>

Xamirlar sariyog ', sut, suv, tuxum, un, tuz va shakar kabi boshqa ingredientlardan ham iborat bo'lishi mumkin<ref>"Wrap it up in a crêpe; Thin pancakes work in savory or sweet dishes." Times-Colonist (Victoria, British Columbia). (24 April 2013 Wednesday) LexisNexis Academic.</ref>. To'ldirishlar odatda krepning o'rtasiga qo'shiladi va qirralari qisman markazga o'ralgan holda xizmat qiladi. Krepning hind navi tarkibida "bhajanee" deb nomlangan ko'p donli un, tuxum, tvorog va ziravorlar assortimenti ishlatiladi. Bu Thalipeeth deb nomlangan hind taomining zamonaviy o'zgarishi.

Orasiga plomba qoʻyilgan krep qatlamlari bilan tayyorlangan tort “gâteau de crepes” yoki “ミルクレープ(mille-crepes)” (yaponcha ishlab chiqarilgan fransuzcha krep va mil -feuilni birlashtirgan soʻz) deb ataladi<ref>{{Veb manbasi|sarlavha=Invented Overseas, Reinterpreted in Japan: Unique Japanese Sweets with International Roots {{!}} LIVE JAPAN travel guide|url=https://livejapan.com/en/in-hokkaido/in-pref-hokkaido/in-sapporo_chitose/article-a0000628/|kirish sanasi=2021-02-26|ish=LIVE JAPAN|til=en}}</ref>. Bu fransuz qandolatxonasi<ref>{{Kitob manbasi|last=Babinski|first=Henri|date=1923|title=Gastronomie pratique : études culinaires ; suivies du Traitement de l'obésité des gourmands|edition=3rd|language=French|url=https://gallica.bnf.fr/ark:/12148/bpt6k34113057/f865.item|accessdate=2021-10-12}}</ref><ref>{{Kitob manbasi|last=Child|first=Julia|date=1976|title=Mastering the Art of French Cooking|isbn=9785879620764|edition=3rd|language=English|url=https://books.google.com/books?id=ukkVAwAAQBAJ&pg=PA653|accessdate=2021-10-12}}</ref> 1980-yillarda Fransiyada tahsil olgan<ref>{{Veb manbasi|sana=2021-01-02|sarlavha=The history of crêpes: A personal and historical exploration of the famous French pancake's origin|url=https://www.salon.com/2021/01/02/the-history-of-crpes-a-personal-and-historical-exploration-of-the-famous-french-pancakes-origin_partner/|kirish sanasi=2021-10-12|ish=Salon|til=en-US}}</ref> va Yaponiyada Paper Moon Cake butiklarini boshqargan patisseri Emi Vada tomonidan ommalashgan. 2001-yilda u Nyu-York shahriga yo'l oldi va u yerda Lady M kompaniyasi orqali mashhur Dean &amp;amp; DeLuca va Takashimaya zanjirlariga krep keklarini yetkazib berdi<ref>{{Veb manbasi|sana=2011-09-15|sarlavha=Gâteau de Crêpes (Crepe Cake)|url=https://www.thelittleepicurean.com/2011/09/gateau-de-crepes-crepe-cake.html|kirish sanasi=2021-02-26|ish=The Little Epicurean|til=en-US}}</ref>.