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Food Blue Cafe crepes

A savory crepe made with Italian sausage, peppers, grape tomatoes, mushrooms and fresh herbs are one of the specialty meals, every Saturday, at Blue Cafe. 

Tim Hynds Sioux City Journal

SIOUX CITY --  When most Americans think of pancakes, they envision big stack of thick, buttermilk griddle cakes served with globs of butter and a river of syrup.

However, people in France or Belgium like their pancakes -- or, more precisely, crepes -- to be super-skinny and covered with fresh fruit (if sweet) or meats and veggies (if savory).

In Wednesday's Sioux City Journal, Blue Cafe owner Gia Emory will reveal her secret to making gourmet crepes. 

To get you in the mood for foreign flapjacks, we'll talk about all of the way the world eat pancakes.


Aussies call their pancakes "pikelets." These petite cakes are traditionally served as an afternoon snack with a dollop of jam and cream.


In China, pan-fried cakes are stuffed with fresh scallions. The chewy cakes are then served with a soy-based dipping sauce. 


Brits prefer their pancakes to be served with plenty of sugar, golden syrup and, believe it or not, a squeeze of a lemon to brighten the taste.


Pancakes in Greece are usually refer to as "Tiganites." They're thinner than American's pancakes and usually topped with honey, cinnamon and yogurt.


The Japanese consider Okonomiyaki to be a savory dish eaten after breakfast. What's in it? Everything. "Okonomi" means "whatever you want" and "yaki" means "grilled."


The Dutch love their pancakes (a.k.a. as a "Dutch Baby") jumbo-sized. The souffle-type pancake is baked inside a 12-inch fry pan and comes topped with sugar and fruit.


Similar to the Ethiopian injera, the Somali anjero is a spongy flatbread. You tear a piece of the bread and use it to scoop up meats and veggies.


Food and Lifestyles reporter

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