Question 1

What is a French crêpe?

Accepted Answer

We often hear them described as "thin pancakes."  To us, the perfect French crêpe is light and lacy, buttery, and slightly sweet.  They are wonderfully versatile and can be enjoyed for breakfast, brunch, lunch, dinner, and of course, dessert.  Best of all, they can be eaten on the go, making them the ultimate French street food!

Question 2

What is the difference between a crêpe and a galette?

Accepted Answer

Crêpes (also called crêpes de froment) are made from wheat flour and are slightly sweet, so they are perfect for dessert fillings.  In Paris, however, you’ll find crêpe stands selling wheat flour crêpes with savory fillings as well.  Our Parisian-style crêpe batter works well for all of our savory and sweet options.  In Brittany, savory fillings are traditionally served in a buckwheat crêpe called a galette bretonne (or crêpes de sarrasin).  Our Breton galettes are made with Treblec buckwheat flour sourced directly from Brittany.  When in doubt, try them both!

Question 3

What is so “revolutionary” about your French crêpes?

Accepted Answer

Our philosophy behind the menu is to provide you a true French street food experience.  That starts with serving you a real French crêpe or galette that tastes just like you would find in any reputable crêperie or crêpe stand in Paris.  The twist is that we use our crêpes and galettes as a platform for offering you regional French specialties and bistro classics you may only otherwise see in higher-end French restaurants here in the US.  Not only are we trying to take you on an epicurean journey and highlight the wonderful culinary diversity of France, we are also hoping to make French cuisine more accessible again.

Question 4

Do you offer gluten-free crêpes?

Accepted Answer

Absolutely – try our Breton Galette!  Perfect for a savory selection.  It is made entirely from organic buckwheat and contains no wheat flour or other gluten-based products.  We use Treblec buckwheat flour from Brittany.     Please note that while Révolution Crêperie is pleased to offer gluten-free options on both its food and beverage menu, we are NOT a gluten-free kitchen and cannot guarantee that cross-contamination will never occur.  While we do take special care in preventing cross-contamination from occurring, including using dedicated utensils and containers and cooking our gluten-free galettes on a separate griddle from our wheat crêpes, our gluten-free items are prepared in the same facility as other menu options.  As such, it is possible that any menu item may contain trace amounts of gluten or other allergens. The health and safety of our patrons is paramount, so we ask that you please consider this information in light of your own individual requirements and needs.  If you have any food allergies and/or questions about the preparation of any menu item, please let us know!

Question 5

Are any of your crêpes or galettes vegan?

Accepted Answer

Unfortunately, not yet.  We are working on it, though.

Question 6

Are your crêpes and galettes made-to-order?

Accepted Answer

Yes!  The batter does not hit our bilig (crêpe griddle) until you place your order.  We believe it is essential that our crêpes and galettes taste fresh, and, in our humble opinion, a pre-made crêpe that needs to be re-heated simply lacks the proper texture and mouthfeel.  Not to mention, watching your crêpe get made is the best part!   Please note that made-to-order crêpes and galettes do take time to prepare.  We greatly appreciate your patience.  Merci beaucoup!

Question 7

Do you use any local ingredients?

Accepted Answer

We are proud to currently use products from Arizona-based suppliers, including Shamrock Farms, Hickman Farm's Eggs, Crockett’s Honey, and Queen Creek Olive Mill.  We believe strongly in using local ingredients whenever we can so that we are cooking with the freshest products and supporting Arizona businesses at the same time.  All of our eggs, milk, meat, honey, olive oil, and balsamic vinegar are sourced locally, and we are looking to source produce locally as well.  If you are a local farm or food supplier and would like to partner with us, please reach out!

Question 8

Are you using any products from France?

Accepted Answer

Bien sûr! Authentic French crêpes require authentic French ingredients.  Our buckwheat flour comes from Brittany, our cheeses and chocolate are always imported from France, and of course our Nutella is the real deal!  We even serve Jambon de Paris – slowly cooked ham prepared in the traditional Parisian method.

Question 9

Where do you get your pastries?

Accepted Answer

Many of our pastries, cookies, and tarts are made in-house by us!  We also source and sell authentic French pastries made in France as well as pastries made by accomplished local bakers here in Arizona.  Come check out our built-in pastry display where you’ll find a rotating selection of classic French street pastries – perfect for Le Goûter (snack time).

Question 10

Where do you get your artisan breads?

Accepted Answer

All of our breads are currently made in-house by us and baked fresh on the day you buy them.  Each loaf gets our personal attention – long fermentation times and handled with love – so at this time we are only able to put out a limited selection and volume. Get your loaf before we run out!   Révolution Crêperie is also actively looking to source French breads made locally.  If you are a local baker and are interested in partnering with us, please do not hesitate to reach out!

Question 11

Do you have any French Sourdough breads?

Accepted Answer

Yes, in addition to traditional baguettes and rustic bâtards, we bake levain breads on a rotating basis as well.  In fact, we take great pride in our two sourdough starters: One is a 150-year old levain we’ve sourced from a Parisian boulangerie, and the other is a young levain created by us here in Gilbert, AZ.

Question 12

Where do you source your coffee?

Accepted Answer

We plan to offer a premium blend of French coffee - Maison Camus.  We will be serving this from our trailer once the weather cools off.  Stay tuned for more information!

Question 13

What type of cider do you serve?

Accepted Answer

Ciders are traditionally enjoyed with crêpes and galettes in France.  We serve sparkling apple cider – it is non-alcoholic, so it is perfect for the kids, too!

Question 14

Will your crêpe menu change?

Accepted Answer

A few of our classics will remain year-round, but many of our menu options rotate depending on the season and availability of fresh ingredients.  Look out for two of Adam’s favorites, our beef bourgignon crêpe and coq au vin crêpe, this winter!

Question 15

How can we find your food truck?

Accepted Answer

Our website is updated regularly with our weekly schedule. You can also follow us on Twitter, Instagram, and Facebook @Revolutioncrepe for all of the latest information on our truck.  We also offer discounts and specials exclusively for our social media followers!

Question 16

Do you offer any specials?

Accepted Answer

Yes, we come from a family of educators (Jill is currently teaching at San Tan Charter School) and are dedicated to supporting Arizona teachers and education-related causes.  All educators (teachers, administrators, support staff, etc.) with a school ID will receive a 10% discount on their entire order.  We also offer specials exclusively on social media, so follow us on Twitter, Instagram, and Facebook @Revolutioncrepe.

Question 17

Do you cater private events?

Accepted Answer

We would love to bring a taste of Paris to your event or special occasion.  For more information, see our catering page.

Question 18

Who built your trailer and where did you find it?

Accepted Answer

Our trailer is a 1973 Yellowstone.  We are very appreciative that Prime Design Food Trucks was able to build us the vintage concession trailer of our dreams.

Question 19

How did you come up with those menu names?

Accepted Answer

Those names might ring a bell for all of our fellow cyclists and professional cycling fans out there! All of the savory dishes are a nod to famous French bike races and/or stages of the Tour de France, while the sweet crêpes come from cycling lingo.  Adam is an avid road cyclist and former collegiate racer, so when he is not cooking he is almost certainly on a bike! And honestly, what goes better with bicycling than a post-ride crêpe?

RÉVOLUTION CRÊPERIE

A Fresh Spin on French Street Crêpes