CREPES

Years ago, I bought an authentic crepe pan. Now, I just go to a place where they make crepes.

Many countries have their own version of fried bread. In Mexico, it is the tortilla. In the United States, it is the pancake. Native Americans developed their own equivalent as well—fry bread. One of the most well known forms of fried bread—the crepe—is attributed to France.

Savory fillings can include fruits, cheese, vegetables, meat, and sometimes eggs. Crepe shops both in France and the United States offer enough variety for customers to order meals—both main dish and dessert—consisting entirely of crepes.

Yesterday, while I was in Greenwich Village, I passed by Creperie, a tiny store that sell only crepes at MacDougal Street.  It was 4PM and close to dinner; but with no lunch, I decided to have the dark chocolate crepe with raspberries.  Here's how she made it:

And the outcome was this delicious dark chocolate-raspberry crepe which I ate with fresh squeezed lemonade. 

Now, if you don't want to go out and look for a crepe place, and you don't want to make the crepes from scratch, there are some stores that sell crepes from Belgium or France in a package.  You can warm that up and put your own filling.  Or, you can fill it up with what I had.

Creperie also in the East Village at Ludlow St.

112 MacDougal St
New York, NY 10012
Neighborhood: Greenwich Village

(212) 256-6705

www.CreperieNYC.com