Frequently Asked Questions

Crêpe FAQs

What’s a crêpe?

A crêpe ( \ˈkrāp\ ) is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. Crêpes are served stuffed  with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory fillings. Crepe

Preparation

Crêpes are made by pouring a thin liquid batter onto a crêpe griddle, a flat circular cast iron hot plate. The batter is spread evenly over the cooking surface by distributing the batter using a specially designed wooden spreader. Once set, the crêpe is flipped over and filling is placed inside, then it is folded in half over the filling then again in half forming a triangle when it’s served on the go from a stand. If served in a sit in restaurant, it is folded in four to form a purse and served on a plate.

Types and special crêpes

There are two types of crêpes, sweet and savory. The sweet ones are traditionally made with wheat flour, and the savory ones with buckwheat flour.

Crêpes in culture

Crêpes along with buckwheat were adapted by the French from south east Asians during the crusades. Originally crêpes were a way to preserve food. They could make them and hang them to dry. Once dried, they can be stored for months and eaten like crackers with stews and soups. Mmm …so yummy!

How to eat our portable crêpe?

Our crêpes are made fresh to order and folded into a triangle shape for ease of carry. The filled crêpe is inserted into a specialty paper crêpe holder which you can carry with you as you walk and enjoy your meal.

We recommend starting from the top of the crêpe while it’s still hot and fresh, leaving a little bit of the crêpe exposed. Then, you have three options. You can lightly bite the top exposed part, loosening your hold on the paper holder, this will make the Crêpe slide out a little exposing more to eat, you can repeat until done. 

The second option is to reach into the crêpe holder and grab the crêpe pulling out part of it to enjoy while leaving the rest inside the holder, then repeat until done.

The third option is to tear the paper holder along the perforated lines exposing the crêpe as you go.

You can experiment with all techniques and choose the one you feel most comfortable with, no matter which way you want to enjoy your meal, we guarantee it will be delicious and satisfying.

Please remember to discard your crêpe wrapper and napkins responsibly and always be alert while being mobile and eating your perfect crêpe!

What does Noisette mean?

A hazelnut (Noisette in French) is the nut of the hazel and is also known as cobnut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin, dark brown skin, which is sometimes removed before cooking.
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Comments (3)

  • Marco A Gallardo

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    What about a savory crêpe with dulce de leche, topped with powdered sugar

    Reply

  • Kristine

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    Do you make the savory crepes the traditional way, without eggs, so they are vegan?

    Reply

    • Crêpes Parfait

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      Salut Kristine, our crêpes batter is nit vegan it does have eggs in it.

      Reply

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