Our taste for different foods is growing rapidly, partly due to our exposure to different nationalities, their foods and cultures. Indian, Chinese and Italian dishes have become part and parcel of our every day meals, with Mexican and Thai foods growing in popularity too.
French foods are also among our favourites and crêpes in particular are growing in popularity, savoury and sweet. The main difference between a pancake and a crêpe is that a pancake is thicker. Crêpes are thinner and less sweet, so they can be partnered with savoury ingredients too.
Someone who has noticed the rise in popularity of crêpes in Britain, is the Managing Director of CrêpeAffaire in Old Spitalfields Market, London. Daniel Spinath gave us his thoughts on the growth of crêpes in Britain:
“When I opened the first CrêpeAffaire it was a gamble, as I was challenging the typical British view of crêpes. Many people thought of the traditional French food to be a sweet, impulse snack and I challenged this by positioning the crêpe as a savoury meal as well as a sweet treat – I wanted to educate the British public about crêpes. As more people have become aware that the crêpe is versatile and can be wholesome and healthy, more and more people have begun to enjoy them.”
What do you think about the growth of crêpes in Britain?
“I’ve found the growth of the crêpe market has been steady year on year. Up until now, there hasn’t been a lot of movement in the UK with regards similar eateries opening, however I am certainly expecting this to change in the next few years. I have seen British consumers become more interested in crêpes, and this is reflected from opening my first shop, to now opening a further three branches.”
Do you notice any peaks and troughs throughout the year?
“I don’t really find peaks and troughs in sales, however there are definitely seasonal trends and particular crêpes appeal to the British consumers at different times of the year. For example, throughout summer there is a higher demand for fruity crêpes, such as strawberries and cream. A classic way to eat crêpes in France is with French cider, which is also popular in summer, as it is really refreshing. In Old Spitalfields Market we serve original apple and pear ciders from Normandy, which is becoming increasingly the fashionable option. We also find the ice-cream topped crêpes go down very well during the warmer months! Through winter people choose savoury flavours. I think the key is to be flexible in the menu you offer throughout the various months.”
How is CrêpeAffaire different?
“The general consumer insight is that crêpes are fattening snacks but in reality, if you use the right ingredients, crêpes can become part of a healthy, nutritious diet. CrêpeAffaire makes all crêpes from organic flour, which appeals to our consumers. The ingredients you use to fill the crêpe are also important – if you use fresh filling the crêpe will be more healthy and tastier.
What is your favourite crêpe?
“I actually have quite a few favourites, but if I had to choose it would be ham, cheese and fresh baby spinach – a simple, classic recipe.”
I personally am a great fan of crêpes, savoury and sweet. When I lived in Lyon, it was a kind of birthday tradition to make crêpes for lunch. Marie-Christine would bring the crêpe maker (an electric hotplate) and the batter (two, one savoury, one sweet), while it was up to the rest of us to bring the fillings. The first time I attended, I took lemons and sugar - obviously! But to my pure delight, my French colleagues brought cheeses, ham, smoked salmon, avocados, sour cream and much, much more. I was introduced to whole new world of crêpes and on the next occasion I went rather more adventurously equipped!
Please visit www.crepeaffaire.com for further information
Please visit www.oldspitalfieldsmarket.com for further information
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