Crepe Menu for new cafe

Discussion in 'Food & Cooking' started by louloumc89, Feb 22, 2013.

  1. louloumc89

    louloumc89

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    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
     
  2. nathan kreider

    nathan kreider

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    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!
     
  3. teamfat

    teamfat

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    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.
     
  4. koukouvagia

    koukouvagia

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    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.
     
  5. ordo

    ordo

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

    damon otan

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    /img/vbsmilies/smilies/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!!
     
  7. rick alan

    rick alan

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    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
     
  8. slayertplsko

    slayertplsko

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  9. ordo

    ordo

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

    meezenplaz

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    Sounds interesting. You sure youve actually TRIED this? /img/vbsmilies/smilies/smile.gif

    ReplyQuote Multi
     
  11. chef crosier

    chef crosier

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    Crepes,
     
  12. ordo

    ordo

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    Oh yeah. Many times. Its a classic dessert in Argentina.
     
  13. french fries

    french fries

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    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. /img/vbsmilies/smilies/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). 
     
    Last edited: Mar 7, 2013
  14. ordo

    ordo

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    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.
     
  15. meezenplaz

    meezenplaz

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    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. /img/vbsmilies/smilies/tongue.gif
     
  16. french fries

    french fries

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    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. 
     
  17. robbie rensel

    robbie rensel

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    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.
     
  18. j20832

    j20832

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    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!)
     
  19. french fries

    french fries

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    Grand Marnier is a good choice. Cointreau would be EVEN BETTER! /img/vbsmilies/smilies/biggrin.gif
     
    Last edited: Mar 10, 2013
  20. ordo

    ordo

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    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?