MasterCrepes

“Every day is pancake day!” (if you are local to us)
I started this company in January 2011, based in Watford, and have got the experience of markets in London (Greenwich, Piccadilly, Paddington, St Paul Cathedral.) and events (Harpenden Farmers' Market, Watford fireworks, Herts County Show, Farr Festival etc). I haven't gone much further afield as I prefer to keep travel and ingredient sourcing as local as possible.

What we sell
I am proud to sell freshly made-to-order, truly traditional French (Brittany) Crepes and Galettes. My recipes come from the oldest crepe school in the world, where I trained, and I'm still excited to share and spread this delicious culture I inherited from my region in France, Brittany, where I grew up.
The proof is in the batter!
1- The Crepes... Where the thickness (or rather "thin-ness") is a religion! A very thin piece of art cooked at high temperatures. Crispy on the edge, soft in the middle, and no compromise on the quality of the ingredients or fillings... only the best! So our batters are,of course, made from scratch.
2- The Galettes...
The traditional savoury pancake made with
100% organic buckwheat flour. Dairy free,
gluten-free and with toppings potentially
suitable for vegetarians and vegans. A unique
taste of Brittany!

The only non-local ingredient of ours is the buckwheat flour. It comes from France as it's the only place that has a certified gluten-free buckwheat flour since the new European legislation came in 2012, which tightened up the trace amounts of gluten allowed for a product to be called “gluten-free”. Luckily I never have to make special trips just for the flour - my family happen to live nearby the mill!

Fresh, ethical & sustainable
All our ingredients from the batter to the fillings are fresh. All eggs are free-range, milk is fresh, our butter is real (!) and our batters are freshly made from scratch every day. All pancakes are made to order and we have minimal fresh waste as we are able to make batter as required on the stall.
Just try one and you'll taste the difference. Don't forget to try my homemade salted-butter caramel too...

My personal background
During my 13 years spent in TV in France, I directed a weekly cooking program for 2 years called "le Breton Gourmand" where I met a different Michelin Star chef almost every week. I learned so much first-hand from them from techniques to recipes.
I have always had a huge passion for food... my Mother is a "Cordon Bleu" so I learned all the basics with her.
And finally when I decided to start as a "Crepes Master" (traditionally someone who makes crepes in France is a Master or "Maitre" not a chef) I went to the oldest crepe school in Brittany to be properly trained. I settled down in the UK with my English wife and started our family. The company name followed naturally and I haven't looked back since.