At Dizert, our love for crêpes runs deeper than just a menu item—it’s a tribute to centuries of culinary tradition that has journeyed across continents to land right here in Beirut. When you savor one of our Nutella-drizzled, fruit-filled, sushi-style crêpes, you’re experiencing a slice of global history with every bite.
Humble Beginnings in Brittany, France
Crêpes originated in the 13th century in Brittany, a region in northwestern France. As the legend goes, a housewife accidentally spilled buckwheat porridge onto a hot cooking stone near the fireplace, and the thin batter cooked into the first version of what we now know as the crêpe. Whether myth or truth, crêpes have since become a cultural icon in France and beyond.
Savory versions, known as galettes, are traditionally made with buckwheat flour—a crop well suited for Brittany’s damp climate—while sweet crêpes use plain wheat flour and often come filled with jams, Nutella, whipped cream, or fresh fruits.
From French Streets to Global Cravings
In France, crêpes are served everywhere—from humble crêperies and street carts to high-end restaurants, often flambéed with orange liqueur as crêpes Suzette.
By the mid-20th century, crêpes began to appear on American dinner tables too—sometimes unknowingly! Many families, particularly in the Midwest, grew up eating “roll-up pancakes” for dinner—ultra-thin, buttery pancakes topped with maple syrup. Sound familiar? Those were crêpes in disguise.
At Dizert, we embrace both the elegance and comfort crêpes offer. Whether it’s a classic strawberry-Nutella combination or our sushi-style rolls packed with bananas and Kinder, our creations aim to bridge tradition and modern flair.
Le Jour des Crêpes: A Celebration of Warmth & Light
Every year on February 2, France celebrates Le Jour des Crêpes (Crêpe Day), aligning with the Catholic feast of Candlemas. The crêpe’s golden, circular shape symbolizes the sun and prosperity. It’s customary to flip the crêpe with one hand while holding a coin in the other—if you succeed, good fortune is said to follow.
These charming traditions remind us that food is more than nourishment; it’s a celebration of life and culture.
From Paris to Tokyo to New York: A Sweet Global Takeover
The crêpe’s journey didn’t stop in France. Thanks to chefs like Emy Wada, who introduced the mille crêpe cake at Lady M Boutique in NYC around 2001, crêpes have gone haute couture. Her dessert—20 ultra-thin crêpes layered with pastry cream—was a revelation and helped fuel the global dessert crêpe renaissance.
Now, you’ll find crêperies from Tokyo to Toronto, and thankfully, right here in Beirut—at Dizert, where every crepe is handmade with love.
What Makes a Perfect Crêpe?
Here at Dizert, we follow the French-inspired basics but add our own signature touch:
- Flour, eggs, milk or water form the base of our batter.
- We let it rest for a smoother texture and richer flavor.
- Our secret? A touch of brown butter and sometimes a splash of vanilla.
No baking powder means no fluff—just delicate, foldable, perfectly thin crêpes that soak up fillings like chocolate, caramel, or whipped cream.
Crêpes at Dizert: Our Heritage, Your Indulgence
Crêpes connect people. They carry stories from Parisian cafés and Montreal kitchens to Beirut sweet shops. At Dizert, we’re not just serving desserts—we’re continuing a global love story with every fold and drizzle.
Our unique twist? Sushi-style crêpes and dessert cups that blend texture, art, and surprise into every serving. And yes, we’re proud to be one of the few places in Lebanon offering these playful reinterpretations of a French classic.
So next time you visit Dizert, know that your crêpe isn’t just a dessert—it’s a passport to centuries of flavor.
