The word crepe originates from the Latin word crispus which means curled, wrinkled. Most countries have their own take on crepes. But in the French region of Brittany had techniques which made their crepes stand out.
In the early years of crepe making, white flour was a luxury which only the rich can afford. So the peasants and farmers substituted the white flour with buckwheat to make savoury crepes called galette. They usually had them for an after dinner treat or for breakfast.
During the late 19th Century crepes were eaten has a desert in restaurants in the Paris and south of France areas. The classic Crepe Suzette was actually made by mistake by a fourteen year-old assistant waiter Henri Carpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of England.
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 honour 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.