Answers to some of the most common questions we get about our crêpes and our business.

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[expand title=”Do you have a restaurant?”]
Yes! Finally after 4 years as a mobile food operation, we opened the Oregon Crêpe Cafe in the lower level of the Reed Opera House in downtown Salem. We also continue to operate at local farmers markets and selected events.


[expand title=”How long have you been in business?”]

We started our mobile food operation in 2011.  Since then we have made tens of thousands of crêpes at over 400 markets and events.This is our first year operating a cafe.



[expand title=”Why did you get started making crêpes?”]

We ran a 10 room Bed & Breakfast on a 62 acre ranch on San Juan Island for many years.  That is where we developed our love of sourcing local ingredients, selling our products at farmers markets, and making good fresh food for people.  We often served crêpes, it was kind of a natural extension after we relocated to Oregon.



[expand title=”Why do some crêpes look darker than others?”]

We have three different kinds of batter: Sweet, Savory and our Organic Vegan Gluten Free. Our Vegan and Savory Batters contains organic buckwheat. Buckwheat is not wheat, technically is is a ‘fruit’ seed as it is related to rhubarb and sorrel. It is the buckwheat that gives those batters a dark appearance and a slightly nutty flavor.


[expand title=”What is in your Vegan Gluten Free Batter?”]
Our 100% Organic and Certified Gluten Free Batter contains:

    • Buckwheat Flour
    • Tapioca & Potato Starch
    • Virgin Coconut Oil
    • Blue Agave
    • Garbanzo & Fava Bean Flours
    • Almond Milk



[expand title=”What is in your regular batters?”]
Our batters contain milk, eggs, salt, and unbleached flour.  Our Savory Batter contains organic buckwheat, while our sweet batter has some cane sugar and real vanilla.  There are no preservatives or artificial ingredients in any of our batters.


[expand title=”Why is the batter dark?”]

Our Savory Batter contains organic buckwheat. Buckwheat is not wheat, technically it is a ‘fruit’ seed as it is related to rhubarb and sorrel.


[expand title=”What is the most popular savory crêpe?”]

From the regular menu Smoked Wild Salmon and Rosemary Chicken are the most requested.  The spring special — Roasted Asparagus with Bacon, Swiss and Hollandaise  is a favorite and sells out at every market. For vegans and vegetarians Hummus with Artichokes is very popular.


[expand title=”What is the most popular sweet crêpe?”]

Year round it is probably our housemade Lemon Curd with local Blueberries and Whipped Cream.  Nutella and Banana is a close second.  But our seasonal special crêpes top the list:

  • Local Pear and Brie  — Fall, winter and early spring
  • Fresh Local Berries & Swedish Cream – summer berry season
  • Dutch Apple with housemade Caramel  – fall



[expand title=”What is your favorite crêpe?”]
Lynne’s favorite is Raspberry Jam and Butter, although she has been seen making herself Ham with Cream Cheese and Raspberry Jam. Richard’s used to be Smokey Bacon with Maple Syrup, but his doctor is not a fan, so it is Ham & Rogue Blue Cheese or Turkey & Willamette Valley Cheese Havarti.