Brunch Favorite at Fort Worth Restaurant is Seafood CrepeFort Worth restaurant when the seafood crepe arrives. Oh the joy! The scent alone that comes from this colossal dish stuffed with scallops, shrimp, crabmeat and vegetables topped with a rich, cream sauce is enough to melt hearts. But wait! At Chef Point Café, this special treat even comes with hash browns to tempt those who may have been wavering. Crepes are an unusual culinary concoction which have an extensive history both internationally and in the US.
What is a crepe? That may be the question for some who have been unlucky enough to miss out on this delicious dish. A crepe is a thin version of a pancake that is usually stuffed with favorite fillings. There are two official kinds of crepes. Traditionally, the sweet crepes are made with wheat flour and a bit of sugar while the unsweetened variety is made with buckwheat flour. For example, the sweet crepes could be filled with fruits and topped with glazes for dessert and the unsweetened crepes could be filled with cheeses or seafood and served for brunch or dinner.
It should be no surprise that the international history of the crepe begins in France. This country certainly seems to have developed many of the world's most beloved treats. Crepe, pronounced “crape” is French but comes from the Latin word, crispa, which means “curled.” These pancake predecessors were developed in a northwest region of France known as Brittany. In no time, the popularity of the crepe grew throughout France and today is considered a national dish. It didn't take much longer for other parts of the world to catch on either. The seafood crepe is a cosmopolitan brunch available locally in a Fort Worth restaurant.
The American history of the crepe actually begins in exotic Monaco. Some historians credit Henri Charpentier for creating a memorable dessert. This young, fledgling chef worked under the supervision of his uncle, chef Escoffier, in the Café de Paris. One fateful night, the Prince of Wales or future King Edward VII, ordered a crepe after dinner. In order to impress the prince, Charpentier worked up a special orange sauce flambé to adorn the crepe with and named the dish after the prince's companion: Crepe Suzette. This fancy dessert then became all the rage in America's fine dining restaurants.
Crepes for brunch? Crepes for dessert? Crepes for Lunch? These days, you can say yes to all three questions because cooks can wrap up all sorts of yummy goodness inside these pancakes. At Chef Point Café, a Fort Worth restaurant, the seafood crepe is one brunch not to miss with its hearty ingredients and tempting sauce.