Your crepe questions answered

Holy crepe! Could crepes be making a comeback? While Parisians see crepes as an everyday occurrence, in this country, crepes are something else entirely: an intriguing action station that can entice your everyday crowd, a group of convention goers or VIPs at a catered event.

A bit of crepe history first: We asked veteran journalist Peter Romeo of our sister publication Restaurant Business, why crepes had a moment decades ago and then flipped off the radar.

Romeo recalls the crepe restaurant concept Magic Pan, which grew to 110 units in its heyday. Interestingly, the concept was created by a Hungarian couple, Leslie and Paulette Fono, who came to the US from Budapest in 1956, settling in Denver. To them, crepes were interchangeable with the Hungarian palacsinta. Later, they moved to San Francisco, got a giant iron wheel that held eight crepe pans, and the Magic Pan was born on Fillmore Street. Menu items from that time included crab crepes, spinach crepes, mushroom crepes, cheese crepes and lobster crepes, according to the website Lost Menus. Dessert crepes were strawberry crepes with chocolate sauce. The Fonos added a nod to their Hungarian heritage by putting goulash on the menu as a starter. 

“Magic Pan was undoubtedly one of the industry’s hot concepts in the late 1980s and very early 90s, in part because there was nothing else like it in the market,” Romeo says. “Crepes were something you might get at a fancy French restaurant. Magic Pan made them accessible to consumers who many have never tried one and certainly didn’t make them at home.”

As this paper-thin pancake relates to the realm of onsite foodservice, the crepe raises some questions: Aren’t they difficult to make? Do customers ‘get’ what they are? Are they sweet or savory (the answer to that last one is an enthusiastic “yes, both!”)

At Florida’s Orange County Convention Center (OCCC), Sodexo Live!’s Director of Sales and Marketing Warner Peck has found that while there are no shortcuts, per se, to that certain crepe je ne sais quoi, there are smart ways to make it work and really take off. Visitors to the OCCC are departing with a cool new food memory as part of an overall great experience, a goal of Peck’s in every part of the business. He answered our burning crepe questions, and his insights are tres helpful if you’re considering the crepe.

The crepe station has been getting lots of attention at the convention center.

FSD: “How did the idea for a crepe station come about?”

WP: “The concept came from a desire to offer versatile menu options that would appeal to a wide range of tastes. Crepes can be both savory and sweet, allowing us to tailor the experience to the diverse demographics that visit the OCCC. Flexibility is one of their strongest advantages.”

FSD: “What do chefs like about crepes?”

WP: “Our culinarians have always enjoyed experimenting with flavors, and crepes have been a fantastic canvas for creativity.  Simple yet complex by incorporating them into various menus for their adaptability.”

FSD: “Are crepes daunting from a labor perspective? How does the process work?”

WP: “Crepe making does require some finesse, but it’s manageable with the right team. Typically, it’s run as an action station where one team member focuses on making the crepes on a griddle while another handles wrapping and assembling them with the chosen ingredients. For large groups, we can prepare the crepes in batches, and guests can choose their ingredients. This approach provides both the excitement of a live culinary experience and the efficiency needed for high-volume service.”

FSD: “What are some of the biggest crepe hits your team has created?”

WP: “On the savory side, one of the favorites we offer is ham with melted Swiss cheese – a take on a classic French combination. On the sweet side, I’m a fan of griddled bananas drizzled with caramel and topped with whipped cream. Both offer simple but crowd-pleasing flavors.”

FSD: “What are some important things to know about crepes from a chef/cook’s viewpoint?”

WP: “The key is to not overstuff them. Crepes are delicate and can tear easily, so keeping the fillings balanced is important to maintain both presentation and texture.”

FSD: “What are a few of your future plans with crepes and other concepts you’d like to try?

WP: “I see crepes becoming a regular feature for our mid-morning and afternoon breaks, especially for customized menu options. They’re perfect for all-day events where we can switch between savory breakfast options and sweet dessert versions. In terms of future concepts, I’m interested in expanding our live cooking stations, perhaps with items like ramen or gourmet flatbreads, to keep the experience interactive and fresh.”