We keep experimenting with our crêpes. Last year we did not sell much turkey, this year we are roasting our own turkey, pairing it with smokey bacon and Rogue Creamery Blue cheese and the crêpes are flying off the grill.
A couple of years ago we were using hummus from a local restaurant but this year we started making our own (and our own tahini) and the response has been positive.
This year Lynne made her mom a Cherry Tart with our Pastry Crême. We added that to the menu along with the Banana Crême and Toasted Coconut crêpe. “Very well received” is a bit of an understatement.
We are already working on new sweet and savory crêpe ideas to grace the specials board. Some may make it on to the regular menu. Stop by and visit the cafe or our Market tent and have a taste!
And let us know your favorites.