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Columbia SC's Faces of Travel: Lee Snelgrove with One Columbia for Arts and History
Posted on May 11, 2017 at 7:43AM by Dayna Cantelmi
U.S. Travel Association's National Travel and Tourism Week is upon us once more! This year's theme, the Faces of Travel, focuses on the people who make the tourism industry warm, welcoming ...
Columbia SC's Faces of Travel: Abby Naas with the Columbia Fireflies
Posted on May 9, 2017 at 10:32AM by Dayna Cantelmi
U.S. Travel Association's National Travel and Tourism Week is upon us once more! This year's theme, the Faces of Travel, focuses on the people who make the tourism industry warm, welcoming ...
Columbia SC's Faces of Travel: Chef Mike Davis with Terra
Posted on May 9, 2017 at 9:42AM by Dayna Cantelmi
U.S. Travel Association's National Travel and Tourism Week is upon us once more! This year's theme, the Faces of Travel, focuses on the people who make the tourism industry warm, welcoming ...
Columbia SC's Faces of Travel: Rita Patel with Hotel Trundle
Posted on May 8, 2017 at 1:20PM by Dayna Cantelmi
U.S. Travel Association's National Travel and Tourism Week is upon us once more! This year's theme, the Faces of Travel, focuses on the people who make the tourism industry warm, welcoming ...
Columbia SC's Faces of Travel: Trae Judy with Music Farm
Posted on May 8, 2017 at 7:00AM by Dayna Cantelmi
U.S. Travel Association's National Travel and Tourism Week is upon us once more! This year's theme, the Faces of Travel, focuses on the people who make the tourism industry warm, ...
What's Hot This May
Posted on April 27, 2017 at 6:10AM by Dayna Cantelmi
Between the weather, sports, concerts and festivals, there's no reason not to be out and about in the streets of Columbia, SC this May. Read on for a roundup of things to do below, then ...
What's Hot This April
Posted on March 23, 2017 at 1:32PM by Dayna Cantelmi
Welcome to Columbia SC - The Real Southern Hot Spot! This month is packed with events showcasing our food, culture, scenery and more. Keep reading for a roundup of things to do below, ...

Crepes & Croissants

  • 1465 Sumter Street
  • Columbia, SC 29201
  • Phone: 803-462-4779

A crêpe (pronounced /kreɪp/, French IPA: [kʀɛp]) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. In Brittany, crêpes are traditionally served wit...h cider.

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.

Common fillings for meal crêpes include: cheese, ham, spinach, eggs, ratatouille, and various meat products.

When they are sweet, they can be a dessert. They can be filled with various other sweet items: jam, melted chocolate, dairy, ice cream, Nutella, bananas, berries, nuts, cinnamon etc. Popular sweet toppings include sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, sliced soft fruits, etc.

Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened, and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened.

Another standard French crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit.

The batter of the original French crêpe is usually made with white wheat flour when the crêpe is served as a sweet crêpe. It is made with buckwheat flour when the crêpe (rather called "galette") is served as a savoury crêpe. A batter made of 100% buckwheat flour is gluten-free. This makes it possible for people who have a gluten allergy or intolerance to eat crêpes / galettes (as long as the other ingredients of the dish are gluten-free, too, of course).

A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café.

Because a crêpe may contain a variety of fillings, it can serve as both a main meal or a dessert. Savoury courses are usually served in the form of buckwheat galettes. Crêperies may therefore be quite diverse in their selection and may make other baked goods such as baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).

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