About us

Tradition & Passion

CRAZY ABOUT FOOD SINCE 2005

About us

How it all started…

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History of Crêpes

How it all started…

ANECDOTES:

In the Breton town of Quimper they actually have a museum celebrating the history of crepes. It’s located (where else?) in Place au Beurre or Butter Square!

CRÊPES ORIGINATED inBrittany (fr. Breton), in he northwest region of France, which lies between the English Channel to the north and the Bay of Biscay to the south. Crêpes were originally called galettes, meaning flat cakes. The French pronunciation of both words is with a short e, as in bed.
AROUND THE 12th century buckwheat was introduced in Brittany from the east. Buckwheat thrived on the desolate and rocky Breton moors and is called “sarrasin” or “blé noir” (black wheat) due to the dark specs that are often found in it. Buckwheat is one of the plants of the polygonaceae family, which also includes rhubarb and sorrel. It is high in fiber and is an excellent plant source of easily digestive protein and contains all eight essential amino acids. Another benefit is that it is gluten free.
WHITE FLOUR crêpes appeared only at the turn of the 20th century when white wheat flour which formerly had been as expensive as sugar, honey or meat, became affordable. White flour crêpes are as thin as buckwheat crêpes but softer as a result of the eggs, milk, and butter used to make them.
CRÊPE MAKING has evolved from being cooked on large cast-iron hot plates heated over a wood fire in a fireplace to hot plates that are now gas or electric heated. The batter is spread with a tool known as a rozel and flipped with a spatula. In Brittany, crêpes and galettes are traditionally served with cider.
ON FEBRUARY 2 crêpes are offered in France on the holiday known as Fête de la Chandeleur, Fête de la Lumière, or “jour des crêpes”. Not only do the French eat a lot of crêpes on this day, but they also do a bit of fortune telling while making them It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.
CRÊPES ARE popular not only throughout France but elsewhere in Europe where the pancakes go by other names and adaptations, including Italian crespelle, Hungarian palacsintas, Jewish blintzes, Scandinavian plattars, Russian blini, and Greek kreps.
SAVORED FOR centuries, crêpes are celebrating a worldwide revival today and for good reason. Come, let us introduce you to our hand-crafted sweet and savory delights!

Happy Crêpe Day, France!

How it all started…


THE WORD crêpe is French for pancake and is derived from the Latin crispus meaning “curled”.’

“ ET voilà ! And, of course, Bonne Chandeleur à vous tous! “

FEBRUARY 2 is Crêpe Day in France, or as they call it, La Chandeleur. I believe the English call today Candlemas, which is a new holiday for me. I might be showing my lack of Christian knowledge here, but until I recently read Austen’s Persuasion for the first time, I didn’t know there was a Michaelmas in late September either. I sort of always thought Nicholas, or I suppose Christ, was all alone when it came to ‘mas days.
ALAS, I sit corrected. Other ‘mases exist and February 2nd is one such occasion.
IN FRANCE, LA Chandeleur, which is alternatively named la Fête de la Lumière or La Jour des Crêpes, has its roots in the religious celebration of the official presentation of baby Jesus. But the day is celebrated throughout the country with the making and eating of crêpes. Much like Ground in North America, la Chandeleur is traditionally a day of seasonal prediction. The saying goes, “Rosée à la Chandeleur, hiver à sa dernière heure.” If there is due at dawn on Candlemas, then winter is almost over.
WHAT LA Chandeleur means on a familial level, to little French children and French families all over the country, is a bit more gastronomic perhaps even superstitious than meteorological – it’s all about crêpes. The story goes, if you successfully flip your crepe in the air with a coin in one hand and the pan in the other, your family will be prosperous in the coming year. Bonne chance!
NOW, CRÊPES ARE IN themselves a sacred French tradition which are enjoyed throughout the year. Originating in the North West part of the country, in Brittany, crêpes like their side-kick Cider, are about as typically French as Foie Gras, a crusty baguette or Cassoulet. Interestingly, French food is as diverse within the country as it appears unified from outside. Each region of France has its own specialities. But today we are focusing on Brittany. And crêpes & cidre in particular.
THE HISTORY of crêpes is even older than France itself. With origins that trace back to Biblical times when a batter of flour and water was very thinly poured over a hot stone, crêpes have survived a Roman invasion and a Revolution. In North America, they even gained a few pounds and we called them pancakes.
TRADITIONAL CRÊPE BATTER IS a cinch to make – 2 cups flour, three eggs and 2 cups milk (and you’ll need some butter to grease the pan). You can fill a crêpe with whatever your heart desires, but French tradition calls for ham and grated cheese for dinner and sugar and butter (which caramelize together, yum!) for dessert. On the streets of Paris, a vendor favorite is Nutella.
IF YOU don’t happen to be in Paris or France on this day of crêpes, be reassured, you can give it a go and bring a little French tradition to where ever you are today, as making crêpes is ridiculously easy. Yet as with everything in the kitchen, there are a few tricks. First of all, make your batter in advance; let it stand for at least an hour before making your crêpes. Second, make sure you whisk the flour and eggs together with the milk (this is to avoid clumps). And third, make sure your pan is nice and hot before you pour on the batter very thin, rotating your hand as you pour.

Happy Crêpe Day, France!

An amazing
story!


“ ET voilà ! And, of course, Bonne Chandeleur à vous tous! “

OUR STORY opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the daughter of one of the men arrived for lunch. Fifteen year old Henri Charpentier, an assistant waiter, got called upon to serve them. One of the courses was crepes. The crepes were precooked in the kitchen but the dish was completed by heating them in a sauce made from orange peel, sugar, and a combination of liqueurs in a chaffing dish in front of the guests. Unexpectedly, the alcohol caught fire thus flambéing the sauce and serendipitously creating a new taste sensation. Edward and his guests were delighted and the Prince asked Charpentier what he planned to call his new creation. Charpentier offered “Crepes Princesse” but Edward, in honor of his guest’s young daughter asked if he would name them Crepes Suzette, and hence, a classic was born. Charpentier went on to become a world famous chef and publicized the story in his memoirs.

CHARPENTIER’S TALE is disputed by some and is not the only version of the origin of Crepes Suzette. A more risqué variation is that Suzette was not the daughter of one of Edward’s guests but one of the prince’s paramours. It is also purported that a chef by the name of Monsieur Joseph invented the dish for a German actress, Suzanne “Suzette” Reichenhurg. Even this account has an alternative rendition. Apparently, there was a play running at the time in which a maid named Suzette was serving the other characters pancakes. Monsieur Joseph supplied the play with a daily allotment of pancakes. A final account alleges that Crepes Suzette was created by a chef named Jean Reboux for King Louis XV at the bequest of Princess Suzette de Carignan, who was supposedly enamored with the King. It seems we’ll never know whether Suzette was a little girl, a prince’s mistress, an actress, a character in a play, or a princess herself.
CREPE IS the French word for pancake. Crepes differ from traditional pancakes in that they are lighter, thinner and are utilized in both sweet and savory dishes. Crepes can be topped or filled and rolled with fruit, meat, cheese, or vegetables. They are often accompanied by some kind of sauce and form the basis of an appetizer or main course. Crepes Suzette are sweet crepes accompanied by an orange flavored butter sauce, and flambéed with orange liqueur.

CREPES ARE trickier to make than traditional pancakes. For pancakes, you basically just mix the batter and then simply plop dollops of it onto a hot griddle. Not so for crepes. Unlike pancake batter where some lumps are of no consequence, crepe batter must be smooth and more fluid, like the consistency of heavy cream. This is why some chefs use a blender. Next, the batter should be rested in the refrigerator for two hours. This allows for the flour particles to expand in the liquid and facilitates the dissipation of air bubbles. Both of these processes create a lighter, thinner, and tender batter. If the batter thickens upon resting, add a little water until the desired consistency is achieved. The final point of departure from pancakes is the cooking vessel employed. Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don’t have a crepe pan you may employ a non-stick eight inch skillet.