Almost every country has its own version of the crepe, but it was in France's Brittany region where the tools and techniques were created and perfected, elevating the crepe to an art form. In the early days of the crepe, white flour was an expensive product, reserved only for royalty. As farmers became wealthier, they began to enjoy crepes as an after-dinner treat or with coffee for breakfast. In Paris and the South of France, crepes were essentially a dessert, served in fine restaurants. In 1895, Henri Charpentier, a young man from the South of France, went to Monaco to work at the Café de Paris with his uncle, the famous chef Escoffier.