Anyone who hasn’t tried Bavarian crepes at least once in their life is missing out on something special. This dessert is a very thin pancake-like dessert that’s filled, rolled, and then topped with either fruit, chocolate, whipped cream, or a glaze.

The main difference between these types of crepes and French crepes is that the batter is immediately used for Bavarian crepes and isn’t allowed to rest. Bavarian crepes are great to make for breakfast, for a light brunch, or as a dessert for dinner. It’s also a great dish to enjoy on National Bavarian Crepes Day-a holiday that’s observed annually on March 22nd.

Some Fun Facts About Crepes

We couldn’t find a whole lot of information that specifically relates to Bavarian crepes, but we did find plenty of facts about crepes in general. With that said, below are the best crepe facts we could come up with for this holiday.

• The crepe goes back to 13th century Britanny, France.
• The word crepes come from the Latin word Cripus-meaning crinkly and undulated.
• Liquor is sometimes used in crepe batter to break down lumps.
• Sometimes crepes are baked in an oven in Italy and used in place of lasagna.
• In the Middle Ages, watered-down wine was often used in crepe batters.
• Before the 9th century, buckwheat flour was used to make crepes.
• After the 9th century, people began using wheat flour to make crepes.

Observing National Bavarian Crepes Day

We feel like celebrating this day is pretty easy. All you have to do is to whip yourself up a big plate of these crepes and eat them by yourself or serve them to friends and family members. While you’re doing so, don’t forget to use the hashtag #NationalBavarianCrepesDay and let everyone know how your crepes turned out on social media.