Crepes: what they are, sweet vs savoury, and how they are eaten

Crepes are very thin pancakes of French origin, made from a runny batter of flour, eggs and milk and cooked on a hot, flat pan. They can be sweet, with sugar, butter or fruit, or savoury, with cheese, egg or vegetables, and they are usually folded or rolled around the filling.

What is a crepe?

A crepe (spelled crêpe in French, pronounced roughly “krep”) is a thin pancake made from a liquid batter and cooked quickly on both sides. The batter is much runnier than the one used for North American pancakes, so the crepe spreads out flat and stays delicate.

Most crepe batter contains wheat flour, eggs, milk, a little melted butter and a pinch of salt. The finished crepe has soft, slightly lacy edges and a pale golden colour with a few browned spots.

Where do crepes come from?

Crepes come from Brittany, in north-western France, where they have long been a regional staple. The exact date of the first crepe is not documented, so any specific year or inventor is a legend rather than a fact.

Brittany developed two traditions. Buckwheat flour, which grows well in the region’s poor soil, gave the dark savoury galette. Wheat flour gave the sweet crepe that people now connect with French street stalls and cafés. Crepes later spread across France, then to Quebec, the rest of Canada and many other countries.

How do crepes differ from pancakes?

Crepes are thin and flexible because the batter is runny and has no raising agent, while pancakes are thick and fluffy because baking powder makes them rise. The two dishes also use different pans and are served in different ways.

What is the difference between sweet and savoury crepes?

Sweet crepes are served with sugar, butter, syrup, fruit or spreads, while savoury crepes are filled with cheese, egg, vegetables or cooked meat and served as a main meal. The batter is similar, although savoury versions often use a little less sugar or add buckwheat flour.

• Sweet: butter and sugar, maple syrup, lemon and sugar, berries, banana, whipped cream, custard.
• Savoury: grated cheese, a fried egg, spinach and mushrooms, tomato and mozzarella, chicken in a creamy sauce.

In Canada, maple syrup is a very natural sweet topping. A crepe with butter, maple syrup, sugar and whipped cream is a simple example of the style.

How are crepes folded and served?

Crepes are folded in half, in quarters like a handkerchief, rolled into a cylinder or wrapped into a cone. Which fold is used depends on the filling and how the crepe is eaten.

1. Half moon: fold once, good for a simple sprinkle of sugar.
2. Quarters (triangle): fold twice, the classic street fold, easy to hold.
3. Roll: wrap around a filling to make a tube, common for spreads and fruit.
4. Square envelope: fold the four edges inwards, used for savoury crepes with a visible egg or cheese centre.
5. Cone: twist into a paper cone for eating while walking.

Crepes are best eaten hot, soon after cooking, with a knife and fork on a plate or by hand when street-style.

What are crepes made of?

Basic crepes are made of all-purpose flour, eggs, milk, melted butter and salt. That is the whole list for a plain batter, and everything else is optional.

• Flour gives structure.
• Eggs add richness and help the crepe hold together.
• Milk thins the batter. Some cooks replace part of it with water for lacier edges.
• Butter, melted and cooled, adds flavour and helps the crepe release from the pan.
• A little sugar and vanilla suit sweet crepes. Sugar can be left out for savoury ones.

Resting the batter for 30 minutes before cooking lets the flour absorb the liquid, which gives a smoother crepe that tears less.

What are crepes called in other countries?

Thin pancakes similar to the French crepe exist in many cuisines under different names. They share the idea of a runny batter cooked in a thin layer, but the flours, fillings and folds differ.

These dishes are relatives and not copies of each other. The French crepe is the one most people mean when a menu says crepe.

How do you store and reheat crepes?

Cooked crepes keep stacked and covered in the refrigerator for up to two days and in the freezer for about two months. Put a square of baking paper between each crepe so they do not stick together.

To reheat, warm a crepe for 10 to 15 seconds per side in a dry pan over low heat, or wrap a stack in foil and warm it in a 150 °C (300 °F) oven for about 10 minutes. Fill the crepes after reheating, not before, so the filling does not make them soggy.

What does Muru Crêpe serve?

Muru Crêpe, a crêperie and café at 362 Notre-Dame Street East in Old Montreal, lists one sweet and two savoury crêpes on the Uber Eats page that was read on 14 November 2026. The page was partial, so other crêpes may exist that are not recorded here.

Prices are Uber Eats app prices and may differ in the café. The menu page lists everything recorded, and the hours and location page shows when the café is open. This guide is independent and takes no orders.

How do you choose a good crepe in a café?

A good crepe is thin, evenly golden, soft when folded and not greasy. A crepe that is thick, rubbery or torn along the folds was probably cooked from batter that was too heavy or rested too little.

Useful signs when choosing a crêperie include a visible flat griddle or crepe pan, a menu that separates sweet and savoury crepes, and a crepe served hot. Fillings with fresh fruit or cheese tend to keep the texture better than very wet fillings, which can make the crepe soggy before the first bite.

Common questions

For the address, opening hours and menu, see Muru Crêpe in Montreal.

This article is general information from an independent guide, not from Muru Crêpe itself. For the store’s current details see hours and location.