# What do you like in your crêpes? **URL:** \ **Category:** Cafe Society\ **Created:** [March 21, 2010, 1:36am UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188 "2010-03-21T01:36:31Z")\ **Posts on this page:** 7\ **Page:** 3
**Author:** ![Antigen](https://avatars.discourse-cdn.com/v4/letter/a/848f3c/32.png) [@Antigen](https://boards.straightdope.com/u/Antigen)\ **Post date:** [October 3, 2011, 2:46pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/41 "2011-10-03T14:46:36Z")
> [@Euryphaessa](#): > > What I’ve always known as “crepes” don’t have a sweet batter. They’re equally suited to sweet and savoury fillings. Same here. It’s my grandmother’s recipe. I grew up eating those crepes on weekends and special occasions, and it was always the same. Start with a huge, hot crepe taking up the entire plate. Sprinkle on some brown sugar, and make sure to get some all the way to the edge. Roll up the crepe with your fork, then drizzle it with maple syrup. I can hunt down the recipe for the crepe batter, if anyone’s interested. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 3, 2011, 2:53pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/42 "2011-10-03T14:53:30Z")
> [@Capitaine\_Zombie](#): > > Yeah, that’s exactly what they are. But no one puts salty stuff in a crepe (well, at least here), you do that with galettes. Sugary for crepes, salty for galettes. Where’s here? Crepe makers all over Paris seem to be using the same batter for both sweet and salty crepes. ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [October 3, 2011, 4:38pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/43 "2011-10-03T16:38:17Z")
> [@TheTerribleTako](#): > > But crab with white sauce, that’s a new one. It sounds great. I’m going to have to look into this one. It’s a pretty traditional French filling for crepes or appetizer bites. Not necessarily crab, though, you can use pretty much anything you have lying around. A few weeks ago I made it with some leftover pork roast, shallots, and leftover rose instead of shellfish, green onions, and vermouth. Was ridiculously nommy. ---
**Author:** ![Capitaine\_Zombie](https://avatars.discourse-cdn.com/v4/letter/c/e95f7d/32.png) [@Capitaine\_Zombie](https://boards.straightdope.com/u/Capitaine_Zombie)\ **Post date:** [October 3, 2011, 6:20pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/44 "2011-10-03T18:20:15Z")
> [@Acsenray](#): > > Where’s here? Crepe makers all over Paris seem to be using the same batter for both sweet and salty crepes. Here being Paris. But you’re talking street vendors when I’m talking restaurants (even cheap ones). BTW:I wouldnt use Paris as the standard for proper crepes. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 3, 2011, 6:25pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/45 "2011-10-03T18:25:27Z")
> [@Capitaine\_Zombie](#): > > Here being Paris. But you’re talking street vendors when I’m talking restaurants (even cheap ones). Funny, the restaurants I went to also had both kinds. In any case, you seem to be perfectly aware that it’s common where you live for people to put savory fillings in crepes – a place where the crepe is ubiquitous and possibly the place where more crepes are made on a daily basis than anywhere else in the world – but you express bafflement at the idea. > [@](#): > > BTW:I wouldnt use Paris as the standard for proper crepes. A True Frenchman or a True Scotsman? ---
**Author:** ![Capitaine\_Zombie](https://avatars.discourse-cdn.com/v4/letter/c/e95f7d/32.png) [@Capitaine\_Zombie](https://boards.straightdope.com/u/Capitaine_Zombie)\ **Post date:** [October 3, 2011, 6:27pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/46 "2011-10-03T18:27:06Z")
> [@Ruken](#): > > I’ve never been to a single crepe place in the US that didn’t have both sweet and savory fillings. Same when I was in France. > > Galette in most US culinary circles refers to a free-form baked pastry, often with a fruit filling. AFAIK using that term for buckwheat crepes is a Brittany thing that has spread. Lol, crepes and galettes _are_ a Brittany thing that spread. Never been to a restaurant that served salty fillings in crepes. ---
**Author:** ![AndyLee](https://avatars.discourse-cdn.com/v4/letter/a/898d66/32.png) [@AndyLee](https://boards.straightdope.com/u/AndyLee)\ **Post date:** [October 3, 2011, 6:30pm UTC](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188/47 "2011-10-03T18:30:26Z")
I like Jelly but really crepes are too thin for me. I’d rather eat a REAL pancake with jelly 🙂 [Previous page](https://boards.straightdope.com/t/what-do-you-like-in-your-crepes/533188.md?page=2)