Bonjour world!
Have you ever eaten a steaming fresh French crêpe? In Paris? Montreal? Western Wisconsin?
We have seen the day, a local business called Crêpe Jean Luc, to bring you a traditional French taste—an ancient recipe that goes back generations. It’s been described as a paper-thin pancake. We would agree.
The crêpe comes from Brittany, the north-western coastal region of France where apple orchards grow, thatched roofs stay in place with irises and druids keep their secrets in the Celtic forests of Brocéliande. It is a land of granite, rugged sea coasts and Calvados, an apple brandy that is served flambé over a dessert crêpe or apple sorbet. Definitively not trivial.
The savory version of the crêpe family is made of buckwheat and called une galette. The sweet crêpe has unbleached flour as the base. Voilà la différence. Both are served traditionally in Brittany with a cold earthen bowl of hard apple cider, or cidre brut.
Based in La Crosse, we sell our freshly flipped knockout crêpes, galettes, and homemade pâtisseries at local farmer’s markets and art fairs during the late spring, summer, and early fall months. In winter, when the snow flies, keep up with the news on our facebook page, and you’ll know where to find us. Hint: probably at a local winter’s farmer’s market or a winter festival of some sort. Come and create your crêpe or galette, challenge us even, and we’ll make it for you in front of your eyes. We call that performance cooking. Have a stroll around while you delight with the new tastes and textures. Our crêpes, galettes, and pastries look great and so will you. You’ll have people asking what it is. Take a bite. Close your eyes. Keep them guessing. And then show them. As for taste…well there’s no accounting for taste but we’re confident that you’ll be back. We’ve got plenty of options to confound you.
We’re grateful to those who want to relive a delicious food experience and for those who are willing to try a new one. Crêpes, galettes, and pâtisseries will wait for you. They’ve been around a while.
A bientôt and bon appétit!
crêpe jean luc 
Good to hear from you my friend 🙂
Guys, if Jean-Luc put as much love in his crepes as he used to spread around him when he was in France, it’s probably the best french crepes you could ever eat in USA 😉
We just enjoyed your crepes at the Kickapoo Country Fair. Magnifique!
Si tu es un aussi bon cuisinier que tu es lusicien cela doit être EXELLENT =)
Alors je suis très contente pour Toi et j’attend impassiament ton retour en France j’éspère ne pas te louper j’aimerai vraiment te revoir !
Alors vieille branche….toujours aux States. Donnes moi un tel que je te phone
Anatale…
Alors l’Amerlock, tu ouvres pas ta boîte gmail…et tu réponds pas à mes messages…Ha la crêpe!
Jean Michel the frenchy
Oh my gosh! I just returned back from a study abroad in France and have been in a constant search for quality crepes! Where is the next location I can find you?
Merci! Click on our “where” tab to find out! Can you get to Winona next weekend? We’ll be there for the music festival!
Yes, I think I can! So excited:D
Hello! This post couldn’t be written any better!
Reading this post reminds me of my previous room mate! He always kept chatting
about this. I will forward this post to him. Pretty sure he will have a good read.
Many thanks for sharing!
Really enjoyed reading ur blog. ebkfeadgfddd
Absolutely wonderful main dish and dessert crepes at Driftless Area Art Fest a couple weeks ago!
“Authentic” is an overused word, so let me just say that Chef Jean Luc knows what he’s doing and you’re going to love what he does. Show up hungry so you can enjoy a crepe as your main course but save room for a pastry. Better yet, save room in your bag, so you can take a few pastries home with you. And come back. Often. You’ll feel a lot happier about the world.