French Flapjacks
Wilmington is home to many unique dining experiences, and those who call it home love indulging in every last one. One of the more recent additions to the Wilmington food scene is crepes, a type of very thin pancake.
Two women, Jacqueline Rey of Our Crepes and More and Betsy Markey (above right) of Betsy’s Crepes, wanted to share their love of crepes as well as their recipes and worked hard to perfect their crafts.
Betsy’s Crepes opened this summer in downtown Wilmington, after Markey expanded to a second location of her restaurant – the first one opened in 2010 in Southern Pines.
The spot at 127 North Front Street was previously the home to Nick’s Diner, and like Our Crepes and More showcases the versatility of the crepe with both sweet and savory fillings.
Though newest on the scene, Betsy’s Crepes isn’t the only one showcasing the versatile dish.
Caprice Bistro, which features French classics from Escargots Petits Gris to Coq au vin, also offers several crepe varieties. Options include the Crepe du Jardin vegetable medly; Crepe Forestiere with shitake, portabella, and cremini mushrooms; and Crepe au Fromage with gruyere, parmesan, and brie cheeses as well as spinach.
At Our Crepes and More, Jacqueline Rey brings an authenticity to her crepes many would not expect in North Carolina.
“We moved from the south of France with the idea of bringing the real French crepe experience while living the American dream,” Rey says. “We opened the store in June of 2010 and have been at the same location, 3810 Oleander Drive, ever since. After five years, we are still loving life here, and we are so grateful to our wonderful customers that make this happen every day.”
For Rey, growing up in France, crepes were commonplace.
“Crepes are part of the French culture. Everybody makes them; it’s like making pancakes here,” Rey says. “Some will have them for breakfast, while others prefer them for lunch or dinner. It is a fun family time that makes everyone happy.”
She says she remembers coming home from school and smelling crepes even before walking through the front door.
“A pile of freshly made crepes was greeting us. It’s something that always made us excited to eat,” Rey says. “As a kid, trying to flip them on the pan without utensils was one of the best parts besides eating them. They would mostly land any odd place except for the pan!”
This experience translated into many delectable recipes for Our Crepes and More.
“French crepes are a new experience to many people, and it is exciting for us to share our heritage,” she says. “We want people to experience the crepes like they would in France, and we enjoy hearing about their travels and experiences in France and Europe. Our signature crepes, sweet or savory, are still among the favorites like The Forestiere Royale with mixed cheeses, bacon, chicken, mushrooms, onions, and a dash of whipped cream; The Brie with Brie cheese, homemade strawberry confit, organic baby spring mix, and balsamic glaze topped with almonds and a dash of salted whipped cream; and The Versailles with fresh strawberries, bananas, Nutella, and topped with a scoop of vanilla ice cream, whipped cream, homemade strawberry syrup, and Nutella.”
Markey’s son, Derek, remembers the time leading up to the original opening of Betsy’s Crepes in Southern Pines well.
After working as a waitress for many years, Betsy wanted a change, but she didn’t know exactly what that change would be until she dined at a crepe restaurant in Cary.
“She said ‘That’s what I need to do,’” Derek recalls. “She started practicing in her house, and we ate crepes every meal for a while until she perfected her recipes.”
That included one Christmas dinner, when the menu was all crepes.
“She started in a very small building in Southern Pines. That was so successful that she expanded to a bigger building, which still does really well,” Derek says. “It was so busy that she decided to open in Wilmington to satisfy that market here, so people wouldn’t have to drive to Southern Pines.”
Betsy Markey’s knowledge of crepes began when she was a child living in Los Angeles.
“There was a crepe restaurant by the beach that she used to go to,” Derek says. “She was pretty poor growing up, so they gave her a free crepe for cleaning up the dishes.”
This experience stuck with her and led her to create some delectable crepes that her customers come back for again and again.
“Our most popular crepe is the huevos rancheros with eggs, black beans, salsa, sour cream, and jalapenos,” Derek says. “We also have The Marie Antoinette with Nutella and strawberries that is very popular as well as a new special every single day.”
To view more of photographer Erik Maasch’s work, go to websta.me/n/emaasch
