*The word crêpe comes from the old French crespe which means crispy or wavy.
*Sweet crepes often include chocolate, preserves, powdered or granulated sugar, maple syrup, whipped cream, fruit spreads, sliced fruit, or ice cream.
*Common savory crepe fillings are cheese, ham and eggs, vegetables, mushrooms, and thinly-sliced meats.
*Crepes can be made into cakes by stacking plain crepes and adding layers of fillings like fruits, frosting, chocolate, marshmallow, and jam.
*A crepe cake uses 15-30 plain crepes.
*Some older versions of crepes use beer or wine instead of milk.
*A sourdough crepe, popular in the U.S., is called a 49er flapjack.
*The crepe is an iconic symbol of French culture and cuisine.
*L’Atelier de la Crêpe is an international crepe school.
*Mawa McQueen claimed to make the most expensive crepe in his eatery, The Crepe Shack, Colorado.
*Blintzes is the Yiddish word for filled and rolled sweet breakfast crepes. The most popular filling is sweet cheese.
*Crepes first arrived in Japan in 1937. They were on the restaurant menu in the Imperial Hotel in Tokyo. Today they’re very popular, with flavors like melon, choco banana, matcha, and apple cinnamon.
*Unusual Japanese crepe flavors include caviar, tuna mayo, and natto (fermented soy beans).
*Russian blini are crepe-like pancakes.
*In Argentina and Uruguay crepes are called panqueques and are often eaten dulce de leche (a confection made from caramelized milk, milk candy, or milk jam).
*Crepes are similar but different from pancakes. Crepes are thinner and flatter than pancakes; pancakes are thicker and fluffier than crepes.
*Crepes in Thailand are called Khanom bueang yaun. Now that’s a mouthful!
*According to CrêpeMaker “street crepe carts in France are about as popular as hot dog carts in the U.S.”
