Why Did We Choose to Make Crêpes?

I (Audrey) have always loved to cook and bake. Even more so, since I had to stay away from most processed foods due to chronic health issues and food sensitivities. I wanted to bring something different to the Cedar Valley and make it accessible to people with all kinds of food sensitivities and diets. So, of course, I knew it had to be French and made with whole foods. (Think more nutrients!) There is SO much variety in the French gastronomy that why I chose to make crêpes is a valid question we get asked a lot.

Did you know that I didn’t start with crêpes?

I started making macarons, following the recipes and tips by reknown French Chef Pierre Hermé.
I was obsessed with these colorful, round-shaped treats that seemed to come out of a fancy tea salon. Plus, they were naturally gluten-free.
I had no idea how complicated the process (aka “macaronnage”) was going to be!! These delicious treats are so picky!!
I had fun developing flavors and making towers out of them. People loved them and I sold out regularly.
After a while, love turned into frustration. Our home kitchen wasn’t designed for fancy treats that require steady temperatures and controlled moisture. I would get inconsistent results and I knew, I needed to shift my focus from something sweet to something more nourishing. Because I was learning a TON about nutrition and health.

I wanted to serve something that matched my love for high-quality, whole foods with less sugar.

I know I wanted to make something that people could recognize as a French classic:
-It had to be different but not completely foreign.
-It had to be easier to make and less time-consuming.
-It had to be something we could eat year-round.
-It had to be versatile enough that people could eat it for any meal or a snack.
-It had to be affordable.
-It had to be made with accessible ingredients.
-It had to give me room to create many culinary variations.

So, in the end, the choice was clear. Crêpes fit the bill in every way!
I sold my macaron equipment and trained a local, young woman who was ready to take it to the next level.
My macaron adventure didn’t end the way I thought but it was far from being a waste or a failure.
In fact, it ended up helping another business owner who continues to offer macarons, year-round. She is doing so well!
In time, I felt ready for a new culinary and cultural adventure!

Not all obstacles are meant to be pushed.

Some are meant to guide us or protect us from doing something crazy with disastrous consequences. ( I have a lot of crazy ideas!!) We would be wise to slow down and reflect on what we are doing and why.

Making crêpes with my husband at the local farmers market was a great way to test the concept but after three years, I knew I needed to work differently. Standing by our crêpe makers (that’s over 370 F!) in 90 degree weather was hard on me. There were so many ingredients we were bringing every Saturday that often, Jason had to rush back home for something we forgot.
It was also hard to find help and often, I would feel overwhelmed and stressed. Especially when there was a line of customers in front of me. This was not the way I wanted to work.
I knew I needed to step back and grow in other ways.
I really wanted to take this idea to the next level and have a brick and mortar (even small) with a unique vision.
I also recognized that my vision needed some more work. My husband’s was super nice and joined me in my crepe business but I knew he had other things to do. I didn’t want to keep him from his own purpose.
Sometimes, we need to wait and try again the same idea. Other times, we may feel there is a disconnect
or that we need more time. Letting go of something isn’t failure, it is development.

Don’t Rush the Process, Embrace it.

Before choosing and committing to a food concept, make sure it aligns with your values and mission first.
What’s unique about you and your journey? Use that to bring something authentic and valuable to your community.
Spend time to fine-tune your vision and be selective about what you want to offer. Too many options causes complicated processes, more inventory and more confusion for your customers.

So, now you know WHY crêpes are perfect for us and they are a regular guest at our table.
We take pride in offering savory crêpes made with buckwheat flour, a few eggs and water which is how they were made in Brittany, France all those years ago. Buckwheat is naturally gluten-free and we even have a savory vegan batter that has no eggs. (We add ground flaxseeds instead.)
We also offer a low-carb version which looks like an egg wrap with a similar savory filling, so it is grain-free and can be dairy-free too. I (Audrey) was inspired by another crêpe restaurant in Iowa City that had this grain-free option.
Alongside savory and sweet crepes, we offer salad and soup (in the Winter) for a well-rounded nutritious and delicious meal. So whatever your food sensitivities and preferences, we have something delicious and nutritious for you and your family/friends.