Crêpes & Galettes

Savory crêpes with organic buckwheat flour:

The batter contains eggs, water and sea salt.  Perfect for the gluten-free diet, although some traces of mill flour dust may be present.  Sweet fillings can easily slide into a buckwheat galette too.  It’s up to you.

Create Your Own Crêpe–Our ingredients that vary according to the seasons:

mozzarella, feta, bleu, havarti, and other cheeses

gingered onions



smoked salmon

fresh spinach

nuts (walnuts, pecans or almonds)

Unexpected guest ingredients, they come and go with our inspiration and what is available: bacon, curried shrimp, chicken fricassée, braised leeks, creamed mushrooms.

We like surprises.  Some things go naturally together, others need a gentle push.  Feta/nuts/spinach has been a winner for quite some time now.

Be alert to new ingredients whenever it suits our fancy.  It could be stewed apples in olive oil, sliced grilled sausages, goat cheese, or crumbly bleu cheese.  You choose. They sell out fast.

Sweet crêpes with unbleached flour:

The batter contains flour, milk, eggs, sugar, canola oil, butter and sea salt.


butter and sugar

fresh lemon juice, butter and sugar (surprisingly refreshing)

honey and almonds

local Wisconsin maple syrup and pecans

homemade chocolate ganache (irresistibly smooth)–with or without banana

homemade salted butter caramel (sensuous)

chocolate ganache and caramel (the turtle, perhaps?)

chocolate ganache, coconut and almonds (almond’s joy, you say?)

homemade jams (strawberry at the moment)

stewed apples with vanilla and cinnamon.  try it with our caramel. or with a toss of walnuts. a taste of fall.

seasonal:  chocolate ganache and homemade candied orange peel, with Jean Luc’s improvised orange syrup sauce drizzled on top–  any matchmaker’s dream.

We are open to your creative combos too!

Sound the bell:  we no longer use peanut oil–it’s sunflower now!


7 Responses to Crêpes & Galettes

  1. Francis Driviere says:

    Incroyable Jean Luc, Félicitations et Bravo pour cette nouvelle vie.
    N’oublies pas la crèpe Merguez / Frite, l’Américaine de chez nous…

  2. Sandy Denison....608- 397 4502 says:

    I would like to know if you would do home party’s..I am interested in someone to provide a dessert Crepe after our dinner…this would be for a home dinner party for approximately 20 people…do you do this? if so …what would be the charge? Thank you

  3. Roger says:

    I have sent your link to both the Rochester and La Crosse celiac groups in hopes that they may contact you about doing a meeting for them regarding your gluten free offerings. I hope you are able to do something with us. Adding gourmet to gluten free has to be a winner.

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  5. Dawn says:

    I would like to know if you do private events? Such as a bridal shower at a local winery? Approximately 25 people for a morning brunch. If so, what would your price be?
    Thank you

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