In France, crêpes are rarely to be seen as a grab and go type of meal. Rather the French is used to have it in a restaurant setting which they called "Crêperie". It is a specialty type of restaurants where they only sell crêpes. Inspired through this rich history, House of Crêpes aims to deliver the consumers a taste of authentic French crêpes as they would have tasted and experiences it in a traditional French Crêperie in France.
Crêpes originally come from the Bretagne region located on the West coast of France, where tourists from around the world flock to visit and try a taste of the traditional French crêpes.
Our Head Chef, Jeremy Tremel, was born and grew up in the Bretagne region of France, giving him a taste bud and skills to recreate the heritage recipes that has been perfected throughout the decades.
Do you know that the real crêpes is soft skin, not crispy hard? Using specialty crêpes machine called Billig, the original French style crêpes are formed to a feather thin layer of soft pancake, loaded with toppings as such sauces, fruits, or cheese.
The most common form of crêpes is triangle however in France it can be rolled or form to a tied round shape. As we serve patisserie toppings, we present our crêpes in a rolled form for toppings preservation and easier takeaway carry.