I always get two kinds of customers. Either the one that has been to France who knows and loves crêpes, or the other who playfully asks;

“What’s a creepy?”

So for my “creepy” customers, here’s my explanation.

Crêpes are similar to a wrap but are made fresh. The batter consists of eggs, flour and milk and a few other secret ingredients. The crêpe itself is lightly sweet and takes on the flavor of the fillings.

Please don’t call it a pancake, it’s used for more than breakfast!

Here’s a great explanation of crêpes by Susan Lundman full article: “Facts About Crepes”

“French for pancakes, crepes belong to the longstanding culinary family that includes a variety of flat breads cooked on a griddle. In the U.S., cousins and siblings of crepes include flapjacks, hotcakes and cornmeal Johnnycakes; they go by an assortment of names in other countries. Crepes contain far less flour than typical pancakes; the batter is thin, cooks quickly and makes paper-thin pancakes.

Although the pancakes of the past were not the crepes of modern times, combinations of flour, eggs and milk cooked on a griddle appeared in ancient Rome. In medieval Europe, crepes and pancakes became popular on Shrove Tuesday, the day before the Christian Lenten season begins, because Christians needed to empty their houses of eggs and fats as part of the fasting that occurred before Easter.

In Italy, crepes go by the name crespelle, in India they’re dosa, and in Mexico they’re called tortilla. Follow the lead of French aficionados of crepes and smother them in chocolate-hazelnut spread for breakfast or fill them with leftovers for a dinner entree. Or cook crepes like Brittanians in northern France and make buckwheat crepes, called galettes.”

Have a Crêpe Day!

Crêpe Lady