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We are a mobile crêpe trailer and you can find us "Cheffin'Up" sweet crêpes and savory galettes at many local events.

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Monique's Crêpes in Work It Richmond

Published by: Monique

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  • Jan
  • 8

An interview of Monique by Jacob Geiger of Work It Richmond about Monique’s Crêpes.

Merci, Jacob

http://workitrichmond.com/people/monique-pecora/

Work It, Richmond

 

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Monique's Crêpes article in Herald-Progress

Published by: Monique

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  • Aug
  • 15

An article about Monique’s Crepes appeared on the front page of the July 26 2012 edition of the Herald-Progress newspaper http://www.herald-progress.com/?p=3375. Below are two pictures from the article.

Monique Pecora and Christopher go over an order in their mobile kitchen.

Monique pours the batter for a fresh crepe.

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The Wrap

Published by: Monique

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  • Jul
  • 17

So excited here waiting for the final design of the trailer wrap, which is “under wraps” for now.  We have our great big white trailer of a canvas and she’s been waiting to get decked out.   Oh, so have I mentioned that her name is Bernadette?  I decided to name her after our amazing “formatrice” in Brittany who taught us the skill of authentic French crepe making.  Anyway, Beth and Chuck at Stones Throw Studios http://stonesthrowva.com/ are hard at work finalizing the design.  When they say “passionately designed”, they mean it!   I so look forward to the unveiling of Bernadette when she’s all dressed up with somewhere to go.  Stay tuned…..

August 11 – new wrap unveiled

First pic of new trailer wrap

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Ashland Strawberry Faire 6.2.12

Published by: Monique

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  • Jun
  • 8

We weren’t sure if we could make the Faire but we got the call Tuesday that we could pick up the trailer, so up we went up to Manassas on Wednesday.  We have been searching for a good used diesel truck which we finally got on Friday thanks to Walter at Wally’s Wholesale in Manakin Sabot.  The Fire Marshall was due over at the food vendor area at 5 PM on Friday to inspect all vendors.  Tony scrambled to get the trailer over to our space on Caroline Street and made it just in time to pass inspection.   We were up sooo late that evening and up very early to make our debut at the Faire on Saturday morning. We were determined to make it happen.   William met us on site and wrote up our offerings on the menu board that Tony and I created during the week with an old frame and some plywood.  Thanks to Rob Silliman at Thrill of the Hunt in Ashland who helped us find an old frame.  We  had plywood cut to the size of the frame opening and while Tony pained the wood with a magnetic primer and dry erase, I painted the frame.  Next time you see it you will know that it was hand made:~}

Last minute details!

We had a few hurdles to overcome, our hot water heater and freezer were not working and we were down one crepe griddle.  The trailer is new and we did not have an opportunity for a dry run so we were learning as we went.  With our stove top we were able to demonstrate that we could heat water, so we did secure a temporary permit from the Health Department.  Once we got that done, we knew we could finally open!  Notwithstanding our hurdles, we persevered and  had a great time when the customers started coming.  I really enjoyed making fresh crepes and galettes for our patrons and Tony kept the batter and fresh fruit supply steady.  William took orders and then Chris came over to help as well.  It was great working with the boys.  Thanks to Tony, we had delicious strawberries that he and our friend Lee hand picked on Friday out in Highland County.  We wanted to have fresh strawberries for the Faire and they were special!  So sweet and fresh and best of all, they were from Virginia!  With strawberry season being over in this area he had to go farther west to get them.  Our best reward and boost for opening day was that we entered the strawberry food contest and what a surprise it was when we were awarded the 1st place certificate!

Thanks Ashland!

We loved interacting with the public and sharing our creations with all who gave us a try.  Thanks everyone for your support!  Our freezer has been fixed and we should  be ready roll next week.  We look forward to serving you again soon!  A bientot!

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Local Farmers and Suppliers

Published by: Monique

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  • May
  • 7

It gives us great pleasure to prepare our crepes using fresh ingredients and knowing their source.  We will be using local growers and suppliers for the majority of our products.

There are two reasons behind this:

  1. to support sustainable agriculture and
  2. quite simply…local produce tastes better.

 

We are very particular (even somewhat obsessive) about the ingredients in our crepes  and galettes as we make the batters and prepare all of the fillings. We have been testing various flours for our batters in the “crepe lab” and have been pleased with the results.   When we say “authentic French style” we mean it and we do not use any batter mixes and nothing in our crepes comes from a can.
Wherever we are, our daily menu will indicate which items contain farm products from local growers.

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Being Green

Published by: Monique

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  • May
  • 7

When we thought about starting a mobile food business, we had to consider the environmental impact of our disposables.  While it would be easier and more economical to buy paper and Styrofoam products for our take away items, we prefer to consider the preservation of our environment.  To that end, we intend to be good and responsible neighbors wherever we are serving.  We are investigating various suppliers for our disposables (napkins, cups, wraps, plates, utensils, etc.) that are either compostable or recycled. When considering recycled disposables, they must be largely post-consumer waste and chlorine free.
In addition, we are also considering some suppliers that offer compostable water bottles for their spring water.   But no worries, the bottle won’t disintegrate in your hand and will last enough to cool you down on a hot day.
Our commitment is to make our impact through great taste, not waste!

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