TYPES OF CREPESCAKE
ROLLED CREPES CAKE
SWEET CREPES CAKE
SAVOURY CREPES CAKE
Origin of Crepe de France
Crêpes originated in France, specifically in the region of Brittany during the 13th century. They were initially made with buckwheat flour, which was a relatively new ingredient in Europe at the time. The dish evolved over time, and today, crêpes can be made with either wheat or buckwheat flour and filled with a variety of sweet or savory ingredients
A personal and historical exploration of the famous French pancake's origin. Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.
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ORIGIN OF CHEESECAKE
The origin of cheesecake can be traced back over 4,000 years to the island of Samos in ancient Greece. The earliest known cheesecake was made with fresh cheese, flour, and honey, and baked on an earthenware. It’s fascinating how this dessert has evolved over the centuries!
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Allergy information
Not all ingredients are listed in the menu. Before placing your order, please contact the restaurant if a person in your party has a food allergy or other food sensitivities. Our menu items are handcrafted in our kitchens, often using shared equipment (including common fryers) and variations in vendor-supplied ingredients may occur. ITEMS MARKED WITH AN ASTERISK MAY BE SERVED RAW OR UNDERCOOKED; CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Warning
indicates that the sodium (salt) content of this item is higher than the total daily recommended limit (2,300 mg). High sodium intake can increase blood pressure and risk of heart disease and stroke.
Warning
2,000 calories a day is used for general nutrition advice, but calorie needs vary. 1,200 to 1,400 calories a day is used for general nutrition advice for children ages 4 to 8 years, but calorie needs vary. Full nutritional guide.
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