HISTORY OF CREPES
Almost every country has its own version of the 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 of the crepe, white flour was an expensive product, reserved only for royalty that why savory crepes were traditionaly made with buckweat , a esay to grow plant..
As 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 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 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. Chef Henry Charpentier retired in Redondo Beach where all the rich and famous wited sometine months do get a table at his small restaurant on Pacific Coast Highway.
The future of the crepe is still wide open, constantly being re-imagined in kitchens around the world, and especially in Santa Monica. For 25 years, Crepes Catering Inc. has taken their expertise and experience
to infuse the history of the crepe into its future.