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Crepe Menu for new cafe

post #1 of 22
Thread Starter 

Hi all,

 

I am starting a cafe selling coffees/teas/smoothies and crepes. Its about 1000sq ft, small enough work area.

 

I have done up a menu and would appreciate ANY advice on this. I will have a create your own option, but want to have a number of sweet/savory options to make it easier for people.

 

Savory

 

Bacon, Cheese & Maple Syrup

 

Streaky Bacon, Cheddar Cheese and

 

Canadian Maple Syrup

 

 

Feta, Ricotta & Spinach

 

Feta Cheese, Baby Spinach

 

& Riocatta Cheese

 

 

Seafood Mornay

 

Cod, Shallots, Scallops, Cheddar

 

Cheese, in a white wine sauce

 

 

Breakfast Baby

 

Streaky Bacon, Sasuage & Egg

 

Sweet

 

Chocolate & Bananna

 

Nutella, Sliced Bananna & Cream

 

 

Chocolate & Ice cream

 

 Chocolate Nutella & vanilla Ice cream

 

 

Sweet Strawberry

 

Fresh Strawberries, Strawberry Syrup

 

& Vanilla and strawberry Ice Cream

 

 

Deluxe

 

Fresh Strawberries, Bananna,

 

Chocolate Nutella & Cream

 

 

 

 

Kind Regards,

 

Louise

post #2 of 22

If I lived in the same country as you, I would definitely come and try out this. These sound great! But you may need to end up broadening your variety of food, just to bring in a few more people. Even if it's just pre-made muffins/cakes.

 

And one thing many people do is pre-make their crepes/pancakes (as my old work did, then charged $25 for a stack of 3 with maple syrup (and they were just basic with a touch of cinnamon)). Make them to order, and people will come back!

post #3 of 22

I might suggest adding some sort of mushroom option, and maybe grilled tomatoes, perhaps a mushroom, blue cheese grape tomato.  The seafood one sounds really good!

 

mjb.

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post #4 of 22

I like ham in my savory crepe, and mushrooms too.  I wouldn't go for the super fancy ones like the seafood one you mentioned because I think of a crepe as something simple.  Less is better. 

 

When I think of a sweet crepe I want salted butter, sugar and cinnamon.  That's it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 22

Let me suggest dulce de leche (easy to make) crepes flambé. It's a killer. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 22

licklips.gif im under the impression these would all be on or in a crepe? looks good , i do agree pre making the crepe is the go as fast food is the key and prep is the go! might i suggest when serving  fold the crepes in half then half again creating a triangle type shape, looks good but can also maximise profit by only using 2 crepes per plate :) for hot ones but chocolate can be served cold and rolled like logs pre made ready to plate!!!  sticky date crepe is always a big seller and i also agree that having a small selections of cakes and muffins is a great idea maybe even a couple premade sandwiches to toast or as cold!! simply widens clientelle :) in all god idea and concept we have a few place of similar out reach in my home town they pump!!

post #7 of 22

Mushrooms yes, indubitably.  Mushroom, cheese spinach being very popular, of course, but oh so many ways to do it.

 

In the States anyway if you wanted to attract a broad range it would be wise to have hamburg/steak in their too, any combination of that and mushroom, cheese, onion/shallot.

 

Then turkey, with pesto mayo.

 

Of course there is brie and other soft ripe cheese as standalones. 

 

Then there are various Asians to offer.

 

Daily specials of course.  I like looking at a specials menu and seeing something I find particularly clever.

 

BTW the seafood crepe is excellent.  You might also try this and others premade on top of pastry dough, wonderful.  You might very well see these selling by the dozen to go.

 

Add also Damon's suggestion of premade crepes.

 

Geeze, now I want to open a crepe place.

 

Rick

post #8 of 22

Hortobagyi palacsinta, a classic you might want to try.

 

http://en.wikipedia.org/wiki/Hortobágyi_palacsinta

post #9 of 22

What about crepe's cakes? Million filling chances. Grandma used to make them. Heavy dish.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 22

 

Quote:

Let me suggest dulce de leche (easy to make) crepes flambé. It's a killer.

Sounds interesting. You sure youve actually TRIED this? smile.gif

post #11 of 22
Crepes,
post #12 of 22
Quote:
Originally Posted by Meezenplaz View Post

 

Sounds interesting. You sure youve actually TRIED this? smile.gif

 

Oh yeah. Many times. Its a classic dessert in Argentina.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #13 of 22
Quote:
Originally Posted by ordo View Post

Let me suggest dulce de leche (easy to make) crepes flambé. It's a killer. 

That actually sounds really good. A slice of crepe cake is also a great idea that would change the form factor a bit. I would order it just because it's different. Then again I might order the dulce de lece crepe instead. wink.gif

 

Some of you mentioned premade crepes: why? If all you're going to serve is coffee and crepes, make fresh coffee and fresh crepes. It takes a couple minutes to make a fresh crepe. A fresh crepe and a reheated crepe are completely different animals. IMO reheating a crepe is rarely good, kinda like you wouldn't reheat a pancake (at least I wouldn't). 


Edited by French Fries - 3/6/13 at 10:03pm
post #14 of 22

Agree FF. Reheated crepes are no good. About the dulce de leche crepes I used to do them this way: when I turn the crepe and it's still on the pan, pour the dulce de leche (not the hard one for cakes, but the softer, almost liquid one). Then you can make them as cannelloni or the classic triangles. Now spread some caster sugar on top and caramelize with a torch or a hot iron. Plate and flambé with rhum or brandy. It's pure lust.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #15 of 22

Oh okay thank you Ordo I was about to ask about the process, especially the flambe part.

Ive maded oodles of tableside Suzette Flambe, so I was having trouble picturing it. lol

 

And FF is right--Ive also used crepes the next day, and even tho it was for cold desserts, they just

sort of.... starch up on you, like leftover potatoes or even....French Fries. tongue.gif

post #16 of 22

On top of that it takes almost as long to reheat a crepe as it takes to make a fresh one.... it's not like we're talking about risotto here. 

 

For the flambe part, you need to have your alcohol really hot and then approach a flame to it, it will start flambeing. You could: 

 

1) Pour the alcohol on the crepe in its pan toward the end of the cooking, wait a few seconds for the alcohol to get hot, then tilt the pan so your gas burner (if you're using one) flames will touch the alcohol and make it catch on fire. 

 

2) Pour the alcohol in a saucepan, heat it and light it up with a lighter or any flame, then pour it on top of the crepe while it's burning. 

post #17 of 22

Louise,

 

I think there are some great suggestions here.  A few thoughts, do not move to premade crepes, you will fail because your product will not be that great.  It does not take long to make crepe batter, nor a crepe.  Also, crepes are a simple build out and if you are just serving crepe you should have your service stream lined to where you can really crank out some crepes.  Also, unless you are going to be at a stand where you are churning out simple crepes for cheap, you do not have to worry about being so bogged down with volume.  

 

I like the concept, but I think the execution with the menu is flawed.  If you think about crepes they are a very simple product, they can be pretty plain by themselves, and are used as a carrier for other delicious flavors, like some suggested above.  Your current menu, reuses a handfull of a few ingredients that are not all that special all and in themselves.  I think if you are really going to have a successful crepe establishment, it has to be something different and unique.  Also, I think your fillings really have to be top notch.  Think how can I do something different to the crepe and how do I make the experience unique when people come in to get the crepes.  Love the flambe idea, you could have 2 or 3 different flambe options and put a small burner where customers can see you flambeing the crepes.  For your savory, think about things that people could come in for a brunch or light lunch.  For your whip creams try using iso whip containers and having different flavors of whip, hey even make a whip bar with iso containers and different flavors, then they can top their own.  Take a look at a successful crepe bar in the country and look at what they put on their menu, that will help guide you with yours.  Give people a reason to come in rather than they just want to get a crepe and a cup of coffee.  Give them an experience.

 

“Bringing People Together Through Food”

 

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post #18 of 22

I immediately thought of flambe, because it makes the experience so much more fun (and something for customers to tell their friends about = the best kind of free advertising).  However, my next thought was that you are running a coffee shop, probably not selling "drink drinks" so you might want to check with your local ordinances/licensing about having that bottle of Grand Marnier on your counter (which is exactly what I would want on my dessert crepe!)

post #19 of 22
Quote:
Originally Posted by j20832 View Post

you might want to check with your local ordinances/licensing about having that bottle of Grand Marnier on your counter (which is exactly what I would want on my dessert crepe!)

 

Grand Marnier is a good choice. Cointreau would be EVEN BETTER! biggrin.gif

post #20 of 22

Wow, Cointreau! You're a bunch of people surrendered to the pleasures of the flesh.

Then, what if we add a spoon of orange marmalade to that crepe?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #21 of 22
Quote:
Originally Posted by ordo View Post

Wow, Cointreau! You're a bunch of people surrendered to the pleasures of the flesh.

Then, what if we add a spoon of orange marmalade to that crepe?

This is starting to sound close to Crêpes Suzette - a classic (for a good reason)! smile.gif

post #22 of 22

no ricotta in the spinach crepe please... and  ham,, mortodella ,salami, turkey.... cheeses,,,, and  perhaps a caprese  for savory,   for sweet,  butter and confectioner sugar is the perfect combo.  also marscapone nutella , honey almond butte , bananas foster...   more veggies, cucumbers onions tomatoes ect   .... CREPES!

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