CREPE EVENT AND CREPE CATERING IN PARIS

Frequently Asked Questions

What sweet toppings do you offer?

Standard options: Each guest can choose one or more toppings: banana, Nutella, salted butter caramel, whipped cream, strawberry jam, shredded coconut, speculoos, white sugar, cane sugar, honey, dark chocolate, maple syrup.

On request (quote required): Fruits other than banana (raspberries, blueberries, strawberries, kiwi, mango, etc.), homemade chocolate sauce, ice cream, pralines, almonds, nougat, organic toppings, and more.

How many crêpes and galettes can you make per hour?

Great question — and here’s a clear and simple answer:

For sweet crêpes (made with wheat flour)

• 1 crêpe maker with 1 griddle can make around 30 fresh crêpes per hour
  (This assumes no payment handling, fast decisions from guests, no last-minute changes, no “less Nutella please,” no requests to cut the crêpe in half, etc.)

• 1 crêpe maker with 2 griddles can produce 45 to 50 fresh crêpes per hour

We never pre-make crêpes in advance — because they taste less fresh, and the live cooking show is lost.
However, if requested, we can exceptionally pre-cook crêpes onsite a few hours before the event to temporarily boost service speed.

• With pre-cooked crêpes, a crêpe maker using 2 griddles can make up to 150 crêpes per hour

For savory crêpes (wheat flour) or galettes (buckwheat flour)

Due to a longer cooking time, production is about 40% lower than for sweet crêpes.
So expect around 25 fresh buckwheat galettes per hour per crêpe maker (using 2 griddles).

We try to avoid pre-cooking buckwheat galettes, as they lose their crispness.
But if needed, we can double the output to 50 per hour with pre-cooking.

Good to know

• Need more crêpes? We simply add more chefs!

• In corporate venues, electrical systems often can’t handle more than 4 griddles without tripping breakers — even with our 25-meter power extensions. Be sure to check this with your facility manager.

• The venue should be well ventilated to avoid triggering smoke detectors.

Do you offer an “all-you-can-eat” crêpe package?

“All-you-can-eat” or “unlimited crêpes” deals may sound great on paper — but let’s be honest: they don’t truly exist.

The number of crêpes served will always depend on several factors:
duration of the service, number of chefs, number of griddles, and the amount of batter prepared and brought onsite.
Unless a provider guarantees a zero-wait stand — which, to our knowledge, no one does — “unlimited” isn’t realistic.

So rather than go for flashy marketing promises, just tell us what you really need:
duration of the event and number of guests (including peak times).
We’ll then send you a tailored proposal with estimated quantities based on our real-world experience.

How can I be sure your crêpes and galettes are truly artisanal?

It’s a fair and frequent question — especially given how often some caterers present industrial products as “homemade” to boost their margins.
In other cases, large-scale operations (all-you-can-eat packages, mass events, or teams without trained crêpe chefs) simply don’t have the time, staff, or capacity to prepare crêpes the artisanal way.

Let’s take a closer look.

Truly homemade batter

We’re artisans above all.
That means we purchase raw ingredients (flour, milk, eggs, etc.) and prepare the batter ourselves — no shortcuts, no pre-mixed powders.
On request, we can even show you our purchase invoices to prove it’s all made in-house.

Crêpes made to order, on-site

Our crêpes and galettes are almost always made and filled in front of your guests — unless you specifically request us to pre-cook them.
Even then, we always pre-cook on-site, right before the event.

This is what sets true crêpe chefs apart: we spread the batter and cook fresh crêpes — not just reheat ready-made ones, which anyone could do.

You’ll never see us arrive with stacks of pre-made crêpes. We bring buckets of batter, not piles of packaging.

How to recognize industrial crêpes?

Without going too deep, here are the three main types of industrial crêpes to look out for:

1. Gyrocrêpe machine-made crêpes

– Standardized size: 33–35 cm (vs. 38–40 cm for handmade)
– Thicker, cooked on one side only
– Weigh ~55g (vs. 80–100g for artisanal)
– Found in supermarkets (Leclerc, Auchan) for ~€0.40 each
(We even made a video at Carrefour to show the difference.)

2. Vacuum-packed crêpes and galettes

Sold by food wholesalers — for example:
– Bertel crêpes at Metro: €4.57 excl. VAT for 10 crêpes (560g total)
– Galettes: €4.37 excl. VAT for 10 pieces (670g total)

3. Frozen crêpes and galettes

Even cheaper, packed in boxes of 50, from suppliers like Transgourmet or Passionfroid.

Pro tip: Ask the right questions

Don’t hesitate to ask detailed questions to your caterer.
Check how they work, and form your own opinion — it’s the best way to make the right choice.

Do you use gas or electric crêpe griddles?

We use both, depending on the situation.

• For indoor events, we always work with electric griddles for safety reasons.
• For outdoor events, we also prefer electricity — unless this is technically impossible (e.g. no outlets nearby, power is too weak, exposed to water, etc.).

What precautions should we take for crêpe stations in office spaces?

• Flooring: Avoid delicate or hard-to-clean surfaces — guests may accidentally drop Nutella or salted butter caramel.
• Ventilation:
  If the room has large windows that open, no problem.
  If there's only air conditioning, that’s fine for sweet crêpes —
  but due to smoke detectors, we may need to limit the number of griddles for buckwheat galettes, which produce more smoke.

How much does a crêpe station cost?

Our rates start at €750 excl. VAT (+10%), which includes 4 hours of sweet crêpes (180 crêpes), 1 chef, garnishes, disposable tableware, and service in Paris or nearby suburbs, on weekdays between 10 a.m. and 6 p.m.

This flat rate may increase depending on volume, location (outer suburbs), evening or weekend service, savory options, parking needs, or custom requests (split service, adapted recipes, stand decoration, etc.).

It may be reduced for recurring events or local bookings.

Please note: €750 is a fixed package, not a pro-rated base (e.g. we don’t charge €562 for 3 hours).

Is there a cheaper package?

Not with us — and here’s why.

Crêpes are often considered one of the most profitable items in food service, alongside tea, coffee and pizza. That might be true when you cut corners: using industrial batter mixes, refilling Nutella jars with cheap spread, replacing butter with oil, skimping on cheese... you get the idea.

But a real artisan does the opposite: makes the batter from scratch, buys quality (often organic) ingredients like salted butter at €12/kg, uses real ham, and doesn’t compromise on taste.

And beyond the ingredients, a crêpe station takes a lot of time to run properly. Here’s what goes into a single standard event:

The day before:

• Shopping: 1 hour
• Batter prep: 30–45 minutes

On the day:

• Loading the van + driving to the venue: at least 1 hour
• Arrival 90 minutes early for setup and contingencies
• Live service: 4 hours
• Stand breakdown: 1 hour (a 240°C griddle takes 45 min to cool)
• Return trip + unloading: at least 1 hour
• Cleaning + admin: 45 minutes

That’s nearly 11 hours of work for one crêpe event.

So no — we don’t do cheap, low-cost crêpe packages. And now you know why

Can we taste your crêpes before booking?

Tasting menus are common in the catering world, especially for large-scale events like weddings or corporate conventions with significant budgets. But for services around €750, it’s tricky to offer private tastings.

Since we don’t have a permanent crêperie or regular food market stand, we invite you to meet us at one of our public events. It’s the perfect opportunity to see us in action and get a feel for the quality and vibe of our services.

In the meantime, feel free to browse through our photos, read testimonials, and watch behind-the-scenes content on Instagram and our YouTube channel.