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Say "Oui, Oui" to our Spinach and Mushroom Crepe!



Spinach and Mushroom Crepe

As long as the French have been cooking, they have been cooking up some tasty crepes. In French culture, not only are crepes delicious, but they are also regarded as an art form.

It was in France’s Brittany region where the crepe was mastered. In these early days of “crepe” perfection, many of the crepes were made with white flour, which was considered to be a rare ingredient because of its monetary value. In these times, white flour was only used by the wealthiest citizens in the land, including French royalty. For the not-so-royal living in France, if you wanted to make a crepe, you would most likely use buckwheat to create your dish because it was so abundant and easy to grow.

In 1895, a young man named Henri Charpentier went to work for the famous Café de Paris with his uncle. During this time period, the crepe was considered to be a very popular dessert selection. One evening, the Prince of Wales wanted a crepe for his dessert. Henri raced to the kitchen to prepare the crepe and made it with an orange flambé. In honor of the beautiful young woman who accompanied the prince to dinner, Henri named the crepe “Suzette” and it has become famously known as the “Crepe Suzette,” in global crepe culture.

In the hundreds of years since Henri served the Prince of Wales his crepe creation, chefs and cooks alike have been reinventing the crepe as more than just a dessert food. At BistroMD, our chefs have created a spinach and mushroom crepe that is certainly worthy of being fit for royalty.

Our spinach and mushroom crepe will make breakfast your new favorite meal! A creamy filling of chopped leaf spinach and domestic mushrooms are enveloped inside a delicate French crepe and topped with a delectable dill hollandaise sauce. With a sweet, but satisfying side of roasted sweet potato cubes, this breakfast dish is the healthy and tasty way to start your day!

For more delicious creations by our chefs, please click on one of the related articles below.

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