Almost every country has its own version of a crepe, but it was in France's Brittany region where the tools and techniques were created and perfected, elevating the crepe to an art form.
In the early days, white flour was an expensive product reserved for royalty, so savory crepes were traditionally made with buckwheat flour who is extracted from a easy to grow flower in poor land.
As Britanny's farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast.
In Paris and the South of France, crepes were essentially a orange sauce dessert, served in fine restaurants, thanks to Henri Charpentier who in 1895 as a young man from the South of France, went to Monaco to work for the Café de Paris with his uncle, the famous Chef Escoffier.
One evening , the Prince of Wales requested a crepe for dessert. Henri raced to the kitchen and prepared a crepe with an orange sauce flambé. He named it the Suzette in honor of the beautiful young lady who accompanied the Prince. The rest is history the Crepe Suzette became the most celebrated French dessert in the world. Later on, Chef Henry Charpentier retired in Redondo Beach where all the rich and famous waited sometime months do get a table at his small restaurant on Pacific Coast Highway.
Our famous Julia Child Chef also give us a crepes coaching and talk about it in her book "mastering the art of French cuisine".
The first American crepe business success was introduce in San Francisco at Ghirardelli Square by a couple of Hungarian immigrants Lazlo and Paulette Fono who crafted there the famous Stouffer's Spinach Souffle or the Chicken divan crêpes on a crepe pan. Later on, The Quaker Oats Company acquired Magic Pan and started a large national restaurant chain. The concept decline quickly and Quaker Oats sold the company in 1982 to Bay Bottlers, who close the last unit in the late 90th. The Magic Pan name was re-introduced as a fast-food crepe stand in Northbrook, Illinois in 2005.
The Crepe's future is still wide open, constantly being re-imagined in kitchens around the world like in Japan or Dubai and of course in Santa Monica.
We recently pass on our technique's secret to Chef Gordon Ramsay, for a episode of his well know TV show , Hell's Kitchen, and sometime we appear in segments on TV series like "Parks and Recreations" for exemple.
For the last 29 years, Crepes Catering as taken his expertise and experience to infuse the history of the crepe into its future, and set a new driving business model for a lot of new entity across United States, Mexico and elsewhere.