I would NOT use an electric crepe maker. People do not expect to see a cheap little electric gadget that they can buy for 20 bucks. Part of eating a crepe is the experience of watching it being made or knowing that it took a little care and creativity if you're just sitting at your table gazing into your loved ones eyes.
Someone mentioned one burner. This is unworkable. People will not will not wait in line that long. Having multiple pans going is more cost efficient and makes for a better "show". Even a halfway decent cook can have two going simultaneously.
I would have at least two probably five GOOD pans. Of course TONS spatulas, trowels and offset spatulas. Several GOOD balloon wisks. You will need a lot to avoid cross contamination and because of accidental drops. In the olden days, they would need to be "red handled" but modern days I think most cities now allow silicone. Refrigeration/ice chests. Several instant read thermometers and ONE infrared non-contact thermometer. Several Sani-buckets, towels and the associated chemicals and test strips. If you're selling at a street fair, I'd buy an anti-fatigue mat that you can hose down. Gloves. Shade and seating if outdoors. Trash recepticles. Napkins and utensils for the customers. Signage.
(A Hobart/kitchen aid for home) All your sanitation materials. Wet nap/ moist towelettess are NOT permissible in most cities. I cannot believe anyone said that! Neither is sqirt bottles of purel. Even if you go to an open market/art fair/street fair, the health department WILL visit. I have done chef demonstrations at fairs and the health department always shows up.
Edited by harrisonh - 8/18/14 at 11:32pm
I'd also try add on sales of coffee/hot chocolate/tea/chai at the very least. Probably some croissant, cro-nuts, muffins or rice crispy treats, cookies also at a minimum.
I think you might have some issues with butane/propane in terms of liability and in terms of local fire ordinances. Butane will also be pretty expensive. IF I went gas, I'd convert to propane
Personally I'd go electric induction with 3-4 Max burton NSF RATED 1800 watt burners. This is enough to get the job done, pass rental agreement, local ordinances, pass insurance company and possible liability issues. Do NOT buy those cheap infomercial induction stoves. It's only just a very few dollars more to get a max burton and you'll have much higher wattage, reliability and durability. The infomercial ones are only 1300 watts.
Thos would allow you to have 2 burners for the crepes. One to keep water tat temp for sanitation if you do not have plumbing. And one in case of breakdowns. Add one more if you want water for tea/chai/French press coffee.
Someone mentioned using a Hobart/kitchen aid. That might work for the "big batch" which would be broken down into workable sizes for food safety purposes (kept at proper temp) and because hand wisking is part of the show. It would be completely crazy to try to mix enough for one day with an immersion blender.
You do not need to go to culinary school to make crepes. But education doesn't hurt in preparing your business plan. In learning sourcing, buying strategies, and food safety and in learning profitability, business growth. And your business lan will be much cheaper if you have gone to school. Liability insurance will be less if you've gone to school.
I do not own a crepe making business and have no intention of owning one, but wish you the best of luck!