About Crepes...

The word crepe comes from a Latin word Crispus which meant crisp. The word has evolved as you can see in the old 14th century recipe for Crespus. February 2 is known as le jour des crêpes ('the day of crepes') and folks make crepes, and apparently most make them for dinner. In the beginning it was a religious holiday. The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Cafde Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Crepes are rich in carbohydrates as each 10-inch crepe contains 13 g of this nutrient. While your body needs fat for optimal health, not all types of fat are beneficial. Too much intake of saturated fat can raise your cholesterol levels, thereby increasing the risk of heart disease. Without baking powder, there's no rising agent, accounting for the thinness of a crepe. They also tend to be made with the less sugar, resulting in less of a sweet taste and of more of a subtle egg flavor. ... Since they're not abundantly sweet, they can, and often are, served sweet OR savory.