It’s no wonder the French are best known for their desserts—the word “dessert” comes from the French word desservir which means to clear the table. The word was first used during the 17th century to describe the offering of sweets (usually fruit or cheese) after the main course. Over time, the custom of eating dessert became more popular and the French developed a variety of delightful pastries, cakes and confections.
As a testament to the irresistibility of French desserts, you can find Paris even in the Caribbean. In the form of Café de Paris, a Parisian-style patisserie, featuring French-inspired specialty drinks and pastries, treats are served up daily at Sandals Whitehouse in Jamaica, Beaches Turks & Caicos, Sandals Grande Antigua, and Sandals Emerald Bay in the Bahamas. From muffins, cookies, cakes, lattes (iced, hot, and blended), custard tarts, mousses, éclairs, flaky pastries and more, one French specialty seems to stand out among all of these—perhaps it’s the way it’s prepared or maybe it’s the warmth of each bite as it melts in your mouth—the crêpe, a thin, delicate pancake, can be filled with virtually anything.
Traditionally, crêpes are served warm with real maple syrup drizzled on top or cold with ice cream rolled inside of it and topped with chocolate syrup. At Sandals and Beaches Resorts, this delightful treat, served warm, has the tantalizing fillings of cherries, blueberries, or apples as options, with nuts, powdered sugar, chocolate syrup and/or whipped cream as toppings.
The Traditional Crêpe
Top with real maple syrup
1 cup all-purpose flour
2 cups milk
In a mixing bowl, combine flour, egg, and milk.
Heat a large skillet or crêpe pan over medium-high heat. Spray the pan with non-stick cooking spray. Pour 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a paper-thin amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.