Capturing the essence of fall and all the glorious fresh produce available during the season is IHOP's all-new Fruit 'N Streusel Crepes that combine thin pancakes topped with baked goods toppings. The breakfast is filled with aromatic cinnamon notes, fruit and rich whipped cream.
Streusel is often a topping found on baked desserts such as crumbles and cakes made from brown sugar, butter and spices to create a crumbly topping. These gourmet crepes are topped with a streusel infused with crushed graham crackers, honey and rolled oats. The topping is sprinkled overtop of fruit crepes available in three flavors including Berry Berry with strawberries and blueberries, Strawberry Rhubarb themed after the pie and Sweet Peach. The crepes can be ordered in a breakfast combo along with eggs, meat and hash browns.
Hybrid Streusel Crepes
IHOP Adds a Hybrid Fruity Breakfast Meal to Its Menu for Fall
Trend Themes
1. Hybrid Fruity Breakfast Meals - Creating innovative breakfast dishes that combine different flavors and textures can attract consumers looking for unique dining experiences.
2. Streusel Infused Toppings - Exploring the use of streusel as a topping for various dishes, not limited to baked desserts, can offer new and exciting flavor profiles.
3. Seasonal Flavors and Ingredients - Incorporating fresh and seasonal produce into menu items can tap into the preference for seasonal flavors and increase customer interest.
Industry Implications
1. Restaurant and Food Service - The restaurant and food service industry can benefit from creating innovative breakfast dishes to attract customers and stand out from competitors.
2. Baked Goods and Desserts - The baked goods and desserts industry can explore new applications for streusel, such as using it as a topping for crepes, to expand their product offerings.
3. Agriculture and Fresh Produce - The agriculture and fresh produce industry can promote their seasonal fruits as ingredients for breakfast dishes, collaborating with restaurants to reach a wider consumer base.