{"id":737,"date":"2013-02-01T00:41:34","date_gmt":"2013-01-31T23:41:34","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?page_id=737"},"modified":"2013-02-01T00:44:00","modified_gmt":"2013-01-31T23:44:00","slug":"crepes","status":"publish","type":"page","link":"https:\/\/www.roadtopastry.com\/blog\/crepes","title":{"rendered":"Cr\u00eapes"},"content":{"rendered":"

It is a matter of points of view<\/strong>: in the US, cr\u00eapes<\/strong> are considered as thin, unleavened pancakes<\/strong>. In France, pancakes are considered as leavened cr\u00eapes.<\/p>\n

These two products have a lot in common and probably the same origin<\/strong>, but be sure that in Europe, cr\u00eapes are much more widespread<\/strong> (and in particular, the French don’t care at all about pancakes!)<\/em>.<\/p>\n

Unlike pancakes, cr\u00eapes are not eaten as is<\/strong>, but are usually filled and garnished with fruits and creams\/sauces<\/strong>.<\/p>\n

A nice advantage of cr\u00eapes is that they can be prepared in advance<\/strong> and reheated as needed (and they are also very easy to make!).<\/p>\n

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Cr\u00eapes<\/h2>\n
\n \n \"\"Print recipe<\/a>\n