Today might feel like any other regular Thursday, but think again. If you dig a little, you can always find a reason to celebrate! Happy National Crepe Day!
Originating in 472 AD, Crepe Day, or Le Jour des Crepes, came to be when Pope Gelasio offered this delicate treat to Catholic French pilgrims on the day of Candlemas when they were visiting Rome. This act of service called for the makings of a sweet tradition that was, and still is, both delicious and a symbol of kindness.
Many, many years later, dating back to 12th Century BC, a women in Brittany, France made herself a bowl of buckwheat porridge to curb her appetite. Somewhere along the way, a spot of porridge dripped onto a hot surface, and the crepe was born!
As time past, white flour became more acsessible, making it the new substitution for the typical buckwheat flour that gave crepes their unique bite and texture; the modern crepe we know today!
Now, crepes are served in cafes, coffee shops, street-corner food trucks and European markets for breakfast, brunch, lunch, dinner, and even dessert. Enjoy this dainty pastry with sweet Nutella and fresh berries, or savor it with basil pesto, salmon and wilted baby spinach with garlic and olive oil.
No matter how you make it, celebrate with millions today by cooking up some yummy crepes with your kids from the recipe below!
- 4 eggs
- 1 cup of milk
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Quick and easy. Throw eggs, milk, flour, sugar, salt, and vanilla into a blender. Once smooth, place a cube of butter on a pan. When the butter is fully melted, scoop a 1/4 cup of batter onto your pan. Coat the pan evenly with the batter. Let the batter cook for a minute, or until lightly brown, and cook the other side for another minute.