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Crepes

Light, buttery, sweet, or savory, crepes are often a go-to meal option!  Whether it is for breakfast, lunch, brunch, dessert, or dinner, you can easily assemble crepes of different kinds to suit what you are craving for!

Crepes are often described as the French or European version of the American pancakes.  They are thinner, larger, and a bit more delicate.  This is because the crepe batter has no leavening agent that makes them fluffy like pancakes.  Only 4 basic ingredients are essential in creating crepes:  flour, milk, butter, and eggs.

Crepe Trivia

  • The origins of the crepes can be traced to Brittany, France in the 12 to 13th century, when buckwheat was introduced. They ground this fiber-rich and high-protein grain and combined it with water and salt, creating a batter.  The batter was spread on a buttered hot surface, creating a flat, round shape that was then flipped and folded. It was then filled with any ingredients they have.
  • There also seems to be an urban legend about how they created crepes: than a housewife dripped some think porridge on a hot flat iron cooktop in the fireplace, producing a tasty and crisp pancake.
  • February 2 in France is dubbed as the le jour des crêpes or the day of the crepes.
  • The word crepes were derived from a Latin word, crispa, which means curled.

Crepe Buying Guide

Crepes have also become a reliable option for meals at any time of the day.  Creperies, cafes, and bakeries are everywhere in every State offering classic crepes or their own unique and experimental takes on this dish.  Some even make the viral crepe cakes, with layers and layers of crepes piled together with scrumptious fillings – both sweet and savory!

Crepe Production & Farming in Texas

Just like in any part of the country, creperies, cafes, and bakeries offering crepes are abound.  Some even go the extra mile, serving crepes that can be a full meal in itself, filled with tasty proteins, greens, and vegetables, making it a truly filling dish.  Some also go the natural way, using fresh from the farm organic fruits and vegetables, as well as ethically raised meats and other ingredients.

Preservatives, Additives, and Chemicals

The crepes, in theory, are made of simple ingredients:  flour, milk, eggs, milk.  But its wholesomeness can be compromised with the fillings.  As much as it is tasty, adding so many sweets, syrups, creams, nuts or any other sprinkles and toppings may also tack on so much sugar and HFCS or high fructose corn syrup and other additives from these add-ons.

Packaging

Crepes are usually served to-go in these cardboard crepe holders that are food safe coated. The holders are usually open on one side making it easy for everyone to hold the crepe and its fillings while eating it.

Enjoying Crepes

Crepes can be filled and topped with chocolate shavings or bits, whipped cream, chocolate or caramel syrup and spread, or fruits and vegetables with savory sauces.  Crepes are also served in different shapes, folded into a triangle, into a half-moon, or something like an omelet, or placing the stuffing in the middle and tucking the edges to make a small parcel.

Around the world, many countries have their variations:  like Italy’s crespelle that use stuffings like that of a pizza; India’s dosa with potatoes and curry; or the Korean pajeon with scallions and shrimps!

Make Crepes

Here’s one exciting idea for a mealtime:  prepare a crepe bar!  Imagine having yourself and your family building your preferred crepes from a table filled with different options and fillings!  Now this basic crepe recipe from Pillsbury.com will surely make things easier!

Ingredients:

  • 4 eggs
  • 1 1/3 cups milk
  • 2 tablespoons melted butter or oil
  • 1 cup all-purpose flour
  • ½ teaspoon salt, if desired

Instructions:

  1. Beat eggs slightly. Add all the other remaining ingredients, beating the mixture until smooth.
  2. Heat the crepe pan or a skillet over medium-high heat.  Grease the pan lightly with oil.
  3. Pour ¼ cup batter into the pan.  Immediately tilt the pan until the batter completely covers the bottom of the pan.  Cook until the center is set and the edges start to dry.  Flip and cook the other side until light brown.
  4. Fold into the desired shape, or just lay it flat, then add the preferred fillings.

Nutrition

DV%

  • Serving Size: 1 Serving
  • Calories: 106
  • Carbs: 10g 3%
  • Sugar: 0.1g
  • Fiber: 0.3g 1%
  • Protein: 3.8g
  • Fat: 5.3g 8%
  • Saturated Fat: 2.9g 14%
  • Trans Fat 0.1g 0%
  • Cholesterol 66mg 22%
  • Sodium 117mg 5%
  • Vitamin C 0.3%
  • Vitamin A 4.4%
  • Calcium 2.5%
  • Iron 2.3%
  • Potassium 62mg 2%

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