crèpe is a main dish. The origin of the crèpe is of course
very french. But this is not the crèpe with which most people are
familiar. It is much larger, thicker, and much heartier crèpe but
its taste and texture is very similar. Again, there is a question here
as to whether this is an exclusively Acadian food or strictly French-Canadian
or a little merging of the two.
In some families, the crèpe was typically a Sunday evening dinner meal. It is usually preceded with a home-made tomato soup. The combination of the acidic taste of the soup supremely compliments the ultra-sweet flavor of the crèpe. The crèpe was either sprinkled with heavy covering (1/8") of brown sugar or shavings of maple sugar to individual taste before it was rolled, picked with both hands and enjoyed. (Pinch the ends to make sure that the sugar doesn't fall out.) Alternatively, the crèpe was topped with the season's maple syrup and eaten with a fork. A typical serving was 2-3 crèpes eaten deliciously one at a time.