Versatile French pancake used in sweet and savory dishes
Crêpes are making a comeback in restaurants, which are using the thin, versatile pancake in both sweet and savory dishes across multiple dayparts. Food editor Bret Thorn explored the trend in this week’s issue of Nation’s Restaurant News: Chefs cook up versatile crêpes to stretch ingredients across dayparts (subscribers only). While crêpes may be the focus of relatively new restaurant concepts like Suzette Crêperie and Dessert Café in Portland, ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!