VERSATILITY OF CREPES
The making of pastries and crepes is a fascinating art and has it’s origins in ancient nations.
In bible times the Egyptians served many kinds of cakes on their tables. The Jewish and Gentiles knew of at least three kinds—one kneaded with oil, another fried in oil, and a third merely rubbed over with oil. The extravagant indulgence of their appetites by the Greeks and the Romans led them to perfect many rich and ingenious combinations that have lasted up to this day.
HISTORY
Crepes and desserts, as they are made today, had their beginning in Italy. Later they were introduced into France, became an art among the people and thereby reached perfection. The term “dessert” is generally applied to the final sweet at either dinner or luncheon. We often can’t wait for dessert and the idea of a fine french pastry at the end of a meal will encourage us to linger at the dinner table.
MMM,MMM, GOOD
Eating dessert is a truly social affair, and brings a smile and joy to almost everyone.
Today, crepes are not just for dessert. The batter is very versatile and can be used with many different fillings to create a quick breakfast, lunch, dinner, or dessert.
Add cheese, eggs, spinach, and ham for a savory breakfast or lunch wrap. It can be customized for individualized tastes.
Use your favorite sweet, like jams or jellies, powdered sugar, or maple syrup for a mouth watering dessert.
TRY ONE NOW
A professional crepe maker will make it easy to bring the history of the world into your home kitchen.
