Everything You Need to Know About Crepes — And Where to Find the Best Ones in St. Louis

What Is a Crepe?

A crepe (from the French crêpe) is a very thin, delicate pancake made from a simple batter of flour, eggs, milk, butter, and a pinch of salt. Unlike American pancakes, crepes have no leavening agent — no baking powder or baking soda — which gives them their signature thinness and slight chew. They originated in Brittany, a region in northwest France, and have since become one of the most versatile foods in the world.

What makes crepes special is what you do with them. On their own, they're a blank canvas. Fill them with Nutella and fresh strawberries and you have dessert. Fill them with Black Forest ham, Brie, and raspberry sauce and you have a meal. Roll them around caramelized bananas and house-made whipped cream and you have something you'll think about for days.

Sweet Crepes vs. Savory Crepes: What's the Difference?

The batter for sweet and savory crepes is nearly identical — the real difference is in the filling and how the crepe is finished. Sweet crepes lean on ingredients like fresh fruit, chocolate, caramel, whipped cream, Nutella, cream cheese, and spiced fillings. Savory crepes use meats, cheeses, vegetables, sauces, and fresh greens.

In France, savory crepes made with buckwheat flour are called galettes — traditionally filled with ham, egg, and Gruyère. At Crepes & Treats in St. Louis, our savory crepes use our classic batter but pack genuinely restaurant-quality fillings: smoked salmon with goat cheese and everything seeds, roast beef with pepper jack and chipotle, or sautéed baby bella mushrooms with balsamic reduction and Swiss cheese.

There's no rule about when to order which. Many of our regulars at 4630 Lindell Blvd order a savory crepe as a meal and a sweet one as dessert — or they split the difference with something like our Mexican Sausage Crepe at brunch.

How Are Crepes Made? The Craft Behind the Crepe

Making a great crepe requires a flat, well-seasoned crepe pan or griddle, good batter, and practice. The batter is poured onto the hot surface and quickly spread into a thin, even circle using a wooden spreader called a rozell. The crepe cooks for about a minute per side until lightly golden, then is slid off the pan and filled or topped immediately.

The difference between a crepe that's good and one that's exceptional comes down to freshness and timing. Crepes don't hold well — they need to be made to order and served immediately. At Crepes & Treats, every single crepe is made fresh when you order it. Nothing is pre-cooked and held. That's a standard we've maintained since we opened, and it's the main reason regulars keep coming back.

You can watch the whole process from the counter at our Central West End location — part of the experience of eating here is seeing your food being made in real time.

Why St. Louis Is a Great City for Crepes

St. Louis has always had a strong food culture, shaped by its history as a crossroads city with roots in French, German, and Italian culinary traditions. Crepes fit naturally into that story — they're a European staple that translates beautifully to the Midwest palette: hearty when they need to be, light when you want them to be, and endlessly adaptable.

The Central West End, where Crepes & Treats is located, is one of St. Louis's most walkable and food-forward neighborhoods. Bordered by Forest Park to the west and the Washington University Medical Campus to the south, it draws a diverse crowd of students, medical professionals, families, and visitors — all of whom have contributed to making our crepe-focused menu a neighborhood fixture.

If you've ever wondered where to find authentic, handcrafted crepes in St. Louis — the answer is 4630 Lindell Blvd, inside Hotel Indigo, Tuesday through Sunday from 7am to 2pm.

Frequently Asked Questions About Crepes