LinkedIn Profile:
Background & Experience
Flint Crepe Company started as a temporary partnership making delicious crepes at the Flint Farmer’s Market
Skills and Expertise
Flint Crepe Company specializes in both sweet and savory crepes, as well as a full service coffee and espresso bar.
Education
Culinary Arts Degree
Mott Community College
Contact Information
555 S. Saginaw St
Flint, MI 48502
Phone: (810) 336-3308
Email: flintcrepe@gmail.com
flintcrepecatering@gmail.com
Blog Posts
Introducing the Flint Crepe Company
Our company started as a passionate endeavor to create healthful, locally sourced, delicious food. We had no money and knew we would need to start small. The Flint Farmer’s Market provided the perfect venue for practicing our craft as well as for meeting and engaging with our customers. After hard work, trial and error and building a loyal following, we were able to open a store-front on S. Saginaw in 2011. Thanks to all in our community for supporting what we do!
New Menu Items
We have been in the kitchen cooking up something new and delicious for our customers!
Vegetarian Delight Crepe: Scrambled eggs loaded with spinach, onions, mushrooms, cheese in a spinach crepe.
Back to Basics Crepe : Scrambled eggs layered with bacon and cheese wrapped in a bacon crumbled crepe.
Eggs Benedict Crepe : Poached egg with Canadian bacon topped with a Hollandaise sauce in a traditional French crepe.
Kids classic PB&J Crepe : Peanut butter and jelly in a crepe.
Loaded Omelet Crepe : Ham, Bell peppers, onions, cheese and eggs stuffed a crepe smothered in shredded cheese.
Flint Crepe FAQ
Q: How long have you been in business?
A: Flint Crepe was formed as a partnership in 2008
Q: Why Crepes?
A: We decided to concentrate on crepes as the foundation of our menu because they are so versitile. They can be sweet or savory, warm or cold, big or small. They are also low cost.
Q: Where would you like to see Flint Crepes in 10 years?
A: It would be great to eventually franchise, but we’d be happy with a single, flourishing location as well.
Q: Why are you so engaged in the community?
A: We believe community engagement - supporting charities and fundraisers, sponsoring events, and supporting other local businesses - is the foundation of success.
Twitter & Facebook
T: We did it!! Store opens on New Years! Thanks for all your support! http://tinyurl.com/bmsndly
T: Free Frappe Friday, with any large crepe or combo order. Open 10am-11pm.
T: Serious news, we’ve been broken into again. Reward of $500 for any info leading to an arrest. http://tinyurl.com/d2wxwkk
F: Flint Crepe is expanding our reach into a full service restaurant. Table and Tap will open on February 10. We feature local and Michigan sourced food and beverages. Great deals and you will love the food! Come check out the excellent specials we have for grand opening week.
F: Flint Crepe has hired a new chef! Maria Ricotta comes to us from Buordain France. She is well versed in crepe cooking and we can’t wait to see what kind of crepey goodness she whips up in our new kitchen. Lot’s of love for Maria. btw- Flint Crepe is always on the lookout for excellent new people to work with. Contact us at flintcrepe@gmail.com, or stop by.
F: We’ve had a couple suggestions for more savory vegetarian menu options. We asked Maria to make something amazing and she did not disappoint! Introducing our brand new Mushroom & Spinach Crepes with Goat Cheese and Balsamic Drizzle, on special this week only!
Video & Podcast Script
Title: How to Make the Best Crepe Ever
Chris: | Intro: Today, the Flint Crepe Company’s “Excellence in Eating” series explains how to make the hands down, best darn crepe you have ever had. This is Chris and I will explain the ingredients and process. I’m here with Matt (Matt jumps in) |
Matt: | and I will be talking through cooking technique, as I actually prepare the crepe live! |
Chris: | Crepe prep live on the podcast?! |
Matt: | Live podcast crepe making. It doesn’t get any better than this. |
Chris: | OK, let’s begin. You will need 2 eggs, 1 cup of flour, a half cup of milk, half cup of water, 2 tablespoons butter, and a dash of salt. |
Matt: | For best results, let your eggs sit at room temp at least 2 hours before you begin. |
Chris: | Melt the butter and then mix all the wet ingredients. slowly beat in the flour, being careful not to beat it to death. |
Matt: | and while Chris is whipping up the batter, I have a non-stick, ceramic pan, with a rounded bottom, warming with plenty of butter to keep our crepe from sticking. Pro-tip - letting the batter sit for a half hour to an hour at room temperature before use seems to produce better results. |
Chris: | Alrighty, I am passing off the batter . . . |
Matt: | and I am pouring it in my buttered pan. I like to cook my crepes at about 325. Let the crepe sit for about 1 minute. Then give the pan a little swirl to make sure it’s not sticking. Give the crepe a flip. Let it sit for another minute and boom, your done! |
Chris: | Matt has passed off the crepe to me, and I am filling it with our house specialty - smoked wild trout, morel mushrooms, and green onion. They we go, a perfect Flint Crepe Company “Wild Michigan”. |
Matt: | Stop by for one this week, and mention this podcast for a 15% discount. |
together: | Thanks for listening to “How to make the best crepe ever” from the Flint Crepe Company! |