4 hours Ago By Luis A. Quibranza III
Crepes — because sometimes, pancakes just need to go on a diet. Feb. 2 marks Crepe Day in France, a delicious tradition where thin, delicate pancakes take center stage.
While the French love theirs with sugar, jam or a decadent slather of Nutella, Cebuanos know that anything wrapped in batter is an instant hit. After all, we have our own version of thin, golden treats — think masareal or even the good ol’ piaya. A survey conducted in January 2021 among 1,008 French respondents, published in Statista, found that sugar is the top choice for crepe fillings, favored by 23 percent of respondents.
Spreads, including popular choices like Nutella, take second place at 16 percent, while jam follows closely at 15 percent. Salted butter caramel, a distinctly French indulgence, is chosen by 12 percent, while chocolate alone stands at 10 percent. Meanwhile, eight percent prefer other fillings, six percent enjoy banana with chocolate, and four percent keep it simple with butter.
A reserved three percent opt for plain crepes, and a surprising two percent admit they don’t like crepes at all — a sentiment most Cebuanos would struggle to understand. Most Cebuanos have fully embraced crepes, whether as an upscale dessert at cafes or as a DIY kitchen experiment gone wonderfully wrong. Some prefer the classic banana and chocolate combo, while others push the boundaries with ube, mango float flavors or even a cheeky drizzle of tablea.
With Crepe Day upon us, maybe it’s time to whip out a non-stick pan and give the French a run for their Euros? Will our homemade crepes turn out picture-perfect? Maybe. Will they taste amazing even if they resemble an oversized omelet? Absolutely. So whether you go for sugar, syrup or Cebuano flair, enjoy a bite of this thin delight — every day is a good day for crepes.
Or at the very least, a good excuse to eat more dessert..
