"a street snack, somewhat similar to what is known in other countries as ""Belgian waffles"" (which are called in Belgium ""Gaufres de Bruxelles"" or ""Brusselse Wafels"") but richer, denser and sweeter. The pancake is fluffier than the French crêpe or the Russian blin. The most common and traditional Czech street food is smažený sýr, which is a soft piece of cheese deep-fried and served on a hamburger bun. In Denmark, one can purchase sausages and hot dogs from sausage wagons. These are technically considered hot dog stands and are one of the most popular food trucks in the country. In"
"in most French ""crêperies"" to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices,"
"Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is"
"often consumed for breakfast as part of a Continental breakfast. Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened"
"of battered shrimp, pumpkin, or sweet potatoes). The North American variety of pancakes, or ""hotcakes"", is also recognized, and despite it being commonly prepared for breakfast, it can also be eaten as an afternoon snack, with street kiosks selling small hotcakes topped with margarine and sugar. In Vietnamese cuisine there are a variety of traditional pancakes; these include ""bánh xèo"" in the north, ""bánh khọt"" in the south, and ""bánh căn"" and ""bánh khoái"" in central Vietnam. In Austria, the Czech Republic, and Slovakia, pancakes are called ""palatschinke"", ""palačinka"" and ""palacinka"", respectively (plural: ""palatschinken"", ""palačinky"", and ""palacinky""). ""Kaiserschmarrn"" is an"
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat, but in America they are typically considered a breakfast food. Pancakes serve a similar function to waffles. In Britain and"
"liqueur (usually Grand Marnier) which is subsequently lit upon presentation. English pancakes are like wheat flour crêpes, and are served with golden syrup or lemon juice and sugar. Swedish pancakes, also called Nordic pancakes, are similar to the French crêpes. In some of the Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savoury fillings. Traditional Swedish variations can be exotic. Beside the usual thin pancakes, called pannkakor in Swedish and räiskäle in Finnish, which resemble the French crêpes and, often served with whipped cream"
"Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and Périgord regions"
"or English pancake-like pancakes (around in diameter) are served with butter, or butter and lemon, sugar, and then rolled up and eaten. American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, stewed fruits such as strawberries and cream, ice cream, or mascarpone. (), () or () are cassava (manioc) starch flour unleavened pancakes. They are slightly thicker than crêpes and can be eaten plain or with sweet or savoury toppings. Tapioca flour must be moistened and strained through a sieve to become a coarse flour. The"
"flipped over to brown the other side, or lardons are added to it. Truffade Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley"
"berries, or similar ingredients. One of the most popular varieties is a ""galette"" covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a ""galette complète"" (a complete galette). Another variety is a hot sausage wrapped in a galette (called ""galette saucisse"", a tradition of Rennes, Brittany) and eaten like a hot dog. Galette Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton"
"Pâté chinois Pâté chinois () is a French Canadian dish similar to English cottage pie or shepherd's pie, or French ""hachis Parmentier"". The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then meat, topped with cream corn; adding diced bell peppers to the ground beef, and serving the dish with pickled eggs or beets."
"France in the dish known as ""gnocchis à la parisienne"", a hot dish comprising gnocchi formed of choux pastry served with Béchamel sauce. A specialty of Nice, the ""gnocchi de tantifla a la nissarda"", is made with potatoes and wheat flour. A variant of ""gnocchi de tantifla a la nissarda"" is ""la merda dé can"", literally, ""the dog shit"". It is made with potatoes, wheat flour, eggs and ""blette"" (Swiss chard), which is also used for the ""tourte de blette"". ""La merda dé can"" is longer than the original gnocchi. Due to the significant number of Italian immigrants who arrived"
"of any kind. However, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or even mashed bananas for extra moisture. In some cases the French might have beaten egg whites instead of whole eggs to lighten the batter. Other variants include adding chocolate or lemon juice for flavour. In Mexico, the pound cake is called ""panqué"". The basic recipe of Mexican ""panqué"" is much like the traditional U.S. recipe. Most common variants are ""panqué con nueces"" (pound cake with walnuts) and ""panqué con pasas"" (pound cake with raisins). ""Ponqué"" is the"
"Pain au chocolat Pain au chocolat (, literally ""chocolate bread""; also known as chocolatine in the south-west part of France and in Canada, couque au chocolat in Belgium), is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. Legend has it that Marie-Antoinette"
"French, the baguette - known as ""nom pang"" in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered baguettes can be made into sandwiches (also called ""nom pang"") and may be stuffed with slices of ham or any number of grilled meats, with Kampot pepper, similar to Vietnamese banh mi. The French also introduced beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other"
"French tacos A French tacos ( or simply ""tacos"") also known as Lyon tacos ( ) or matelas (French for ""mattress"") is a fast food dish which usually consists of a flour tortilla grilled and folded around a filling of French fries, cheese, and meat, among other deli ingredients. More similar to a burrito than to a taco, and claiming inspiration from Mexican cuisine, it originated from the region of Rhône-Alpes in France in the early 2000s, before becoming popular among teenagers and young adults in all of France and abroad. Despite the name, the French tacos has little to"
"where they are known as ""flans pâtissier"" – are generally shallower and larger than British ones, and therefore served in slices rather than as individual items. Their filling may contain fruit, making them similar to clafoutis. Custard tart Custard tarts or flans pâtissier are a pastry consisting of an outer pastry crust filled with egg custard and baked. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French ""croustade"", meaning a kind of pie. Some other names for varieties of custard tarts in the Middle Ages were"
"street markets. ""Le petit déjeuner"" (breakfast) is traditionally a quick meal consisting of ""tartines"" (slices) of French bread with butter and honey or jam (sometimes brioche), along with café au lait (also called ""café crème""), or black coffee, or tea and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. ""Croissants"", ""pain aux raisins"" or ""pain au chocolat"" (also named ""chocolatine"" in the south of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day. There are also savoury dishes for"
"Pan bagnat The Pan bagnat (pronounced ""paⁿ baɲa"") (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread. The pan bagnat"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"prepare it, for example, by laying the three ingredients side by side instead of layering them, or forgetting to mash the potatoes. Pâté chinois Pâté chinois () is a French Canadian dish similar to English cottage pie or shepherd's pie, or French ""hachis Parmentier"". The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then"
"Pannenkoek A pannenkoek (; plural ""pannenkoeken"") or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), ""appelstroop"" (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. Basic ingredients are flour (plain, self-rising or both), milk,"
"eggcake), which is almost like an ordinary Swedish pancake but it is a lot thicker and also much more difficult to make due to the risk of burning it. It is made in a frying pan, is about 1½ to 2 inches thick, and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar. Costa Rican ""chorreadas"" are similar to ""cachapas"". Guatemalan pancakes are called ""panqueques"". They are made with the same ingredients as American pancakes. The toppings are usually fruits and honey. They are a very popular"
"are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread) or savoury filling (cheese, ham, seafood, spinach). In Francophone Europe, crêpes are often sold in special stands. In Italy they are called ""crespelle"" or ""scrippelle"". In Brittany, a ""galette"" (or ""galette bretonne"") is a large thin pancake made of buckwheat flour, often cooked on one side only. Crêpes are popular in many South American countries such as Argentina, Brazil, and Chile. They are consumed with sweet fillings (marmalade, dulce de leche) or with salty fillings (ground meat"
"Truffade Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad. Sometimes the truffade is"
"Galette Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (, ), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the ""galette des Rois"" (King cake) eaten on the day of Epiphany. In French Canada the term ""galette"" is usually applied to pastries best described as large cookies. Galette, which is more properly called Breton galette, is also the name given"
"instead. Pönnukökur are also a popular dessert in North America among people of Icelandic descent. In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread. In the Netherlands, pancakes are known as ""pannenkoeken"" and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savoury, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination."
"Boûkète A boûkète (Walloon; also spelled ""bouquette"" in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as ""cassonade"" or with sirop de Liège. The name derives from the Dutch-language word ""boekweit"" (""buckwheat"") and is attested with that meaning in the early 17th century, before being used to refer to the pancake itself: a usage first recorded in 1743. ""Bo(u)quettes"" were first introduced to the city of Liège in the 18th century, imported by the court"
"Touton A touton (or toutin) is a type of traditional Canadian pancake commonly made in Newfoundland, produced by frying bread dough on a pan with butter or pork fat served with dark molasses, corn syrup or fruit jam. It is traditionally made from leftover bread dough. Toutons are usually served at breakfast or brunch and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats; the toutons found in Newfoundland restaurants are"
"thicker than ""naleśniki"" and can be stuffed with apple slices. Spanish pancakes are called ""frixuelos"" or ""filloas"" and are very popular in the north-west of Spain. They are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in Galicia, Asturias and León. Nordic pancakes are similar to the French-style crêpes. In some Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savoury fillings. Traditional Swedish variations"