Oh Crêpe, That Was Good! My experience with crêpes in France Text and Photo by Alexandra Cuoco
M
y love affair with crêpes began in June 2019 when I visited the town of Senlis, France as a high school exchange student for two weeks. As part of the immersive experience, I lived with a host family. I hit the jackpot with my exchange student and soon-to-be lifelong best friend, Jade, and her remarkable family. They welcomed me with open arms and warmly embraced me as one of their own. Jade’s parents owned restaurants called “crêperies” and it didn’t take long for me to fall madly in love with this delicious delicacy. My two weeks in France felt like two days, so I quickly began to plan my return. Sadly, COVID-19 travel restrictions threw a few
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curve balls. But by June 2021, I was on a plane to visit Jade in France—this time for a month. Because I was staying for a month, Jade’s parents asked me if I would like to work at one of their restaurants, and I immediately accepted. I knew it would be a great way to practice my French and keep me close to my culinary obsession, crêpes. Most people in the United States think of crêpes as a dessert, typically paired with a sweet topping such as Nutella, whipped cream or caramel. But in France, crêpes are more complex with a wide range of flavor possibilities and a long, rich cultural history.
