Crêpes 101

The origin of crêpes can be traced back to at least the turn of the 16th Century in Brittany, a region in northwest France. The word “crêpe” stems from the Latin “crispa,” best defined in English as “curled.” Many regions throughout France demonstrate diversity in how the dish is traditionally served and enjoyed. At Hepburn’s Crêpe & Coffee, we are dedicated to presenting a breadth of Crêpe dishes for our customers.

In many ways, a crêpe is like a pancake, with the difference primarily in taste, texture, and preparation. The batter consists of vanilla sugar, eggs, flour, milk, salt, water, and sweet butter. Proper crêpe batter has a consistency akin to whipping cream. The batter is then poured onto a special crêpe pan that is kept within an exact temperature range and is very lightly buttered. The chef moves the pan in a manner that allows the batter to spread around just so to create the optimum thickness, which is very thin.

Crêpes are the national dish of France and a staple in the culinary repertoire of many European nations. Crêpes are often stuffed with various fillings and topped off with a host of sauces and these are the secret to the magnificent crêpe dishes served a Hepburn’s Crêpe & Coffee.

Crêpes are magnificent, tasty, and perfectly adaptable to a host of different creations for breakfast, lunch, and dinner. The common understanding of a crêpe in the United States is crêpe as a breakfast dish or perhaps a dessert, such as crêpes Suzette. However, visitors to Hepburn’s Crêpe & Coffee are about to be introduced to types of crêpes they never knew existed.

If you are a crêpe aficionado, Hepburn’s Crêpe & Coffee will be like a dream come true! If you are interested in crêpes and want to explore crêpes, we encourage you to look through our site and learn more about our two primary crêpe categories: Savoury Crêpes and Sweet Crêpes.

The best way to experience crêpes, of course, is to stop in and enjoy one all to yourself!