Crepes that hit the sweet spot
Dress your crepes up or down for a taste of genuine French cuisine any time of the day.
Crepes – thin, crisp and delicious – are an essential part of French cuisine. In France you will find them everywhere, from elegant restaurants to simple street stalls. Although the French typically eat crepes in the afternoons and evenings, Americans have recognized that they are the perfect food for any meal; have them for breakfast, lunch, dinner or simply as a snack. Start your day with a simple crepe with sugar, butter or fruit. Later, try a savory crepe at lunchtime, filled with your choice of ham, cheese, eggs or vegetables. And of course, a dinner crepe can have any of these as well, or even our boeuf bourguignon or cassoulet. Be sure to leave room for a sweet dessert crepe with bananas, strawberries, jam, caramel, chocolate, peanut butter, custard, cinnamon, sugar, syrup, whipped cream, ice cream, or any combination of these. (Why not all of them?).
Sweet crepes are made with white flour, but traditionally-prepared savory crepes (known as galettes) use buckwheat flour, which is gluten-free. We can make any crepe with buckwheat flour at your request. When you’re hungry for a taste of genuine French cuisine, Maison Parisienne’s classic crepes are sure to hit the sweet (or savory) spot.
Picture: Ayeshah Ijaz