Crepe Collective make and sell ready-to-eat savoury galettes and sweet crepes at farmers’ markets. Their savoury galettes include potato, mushroom, capsicum, tomato and other vegetarian options. Their sweet crepes include lemon, choc-hazelnut, strawberry and banana.
All their batters, spreads and sauces are homemade and they use speciality flour, such as buckwheat, to cater for the gluten intolerant. They aim to leave as little a footprint as possible, so their menu is designed to avoid food wastage and their packaging is biodegradable.
The crepes are made using homemade organic strawberry jam, free range eggs and seasonal organic fruit when possible. Marion hails from Brittany and the crepes are made from a family recipe handed down from generation to generation.
(The third image is curtesy of www.sixinchheel.com/?s=eltham)