Choc crepe

Posted .

Set firmly in the heart of French cuisine, the thin, cooked pancake has proved so popular this side of the Channel; we are even seeing cafés and restaurants solely dedicated to serving them. Read on to discover more about this heavenly morsel, but we do warn you – this blog may make you hungry!

Derived from the Latin word ‘crispa’, meaning ‘curled’, crêpe pancakes first appeared in Brittany in the 12th century when the local ‘Bretons’ first began growing buckwheat, which was then ground down with water and a pinch of salt to create batter. The batter was added to a hot surface along with some butter and then pressed into a round shape, before being flipped and folded with the addition of some yummy local ingredients. Although we tend to now use white flour, the methods used remain largely the same today, with our very own crepes being made in Brittany to an authentic recipe.

In their home country of France, crêpes are traditionally served on Candlemas (La Chandeleur), a religious festival which takes place on February 2nd. Known originally as the Virgin Mary’s Blessing Day, it later became better known as “Le Jour des Crêpes” – “The Day of the Crêpes” or, “National Crêpe Day.”

It was thought that if you caught the crêpe with a frying pan after tossing it in the air with your right hand, whilst holding a gold coin in your left hand, you would become rich later that year – the perfect excuse to eat as many as you like!

However, you don’t need a passport to enjoy these delectable delights. At St Pierre we recommend our creamy chocolate and hazelnut individually wrapped crêpes, which are perfect for a naughty group lunch, lunch box treat, or indulgent dessert. Pair with seasonal berries and a dollop of vanilla ice-cream and you’ll wish you could have them for every meal of the day!

Have you enjoyed our chocolate and hazelnut crepes across the globe? Why not share your photos with us on our social channels; we promise we won’t get too jealous!