Crêpe chef Gerrit first tasted crêpes in mom’s kitchen, where she’d make them in a small cast-iron skillet. Later, when the family moved to Paris, he got a taste of the big crêpes made on the professional griddles, or crêpières.


“That was a completely different technique—where they spread the batter on the big griddle. Takes a little while to master it.”


His school days in the Lycée Henri IV in Paris provided an immersion in the French language and culture, an experience he’s grateful to have had. And of course, gave a taste of the authentic French crêpes served at corner cafés and restaurants.


Back in the states, he worked at the Magic Pan restaurant making crêpes as he started his first year of school at the University of Maryland, graduating with a degree in French Literature.


He’s been a presence for many years at the local farmer’s markets, and in 2005 finally opened his own crêpe stand, bringing the taste of France to your local market. From Gerrit and friends, we wish you, “Bon Appétit!”


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