In February of 2005, La Crêperie Voilà opened as a Breton style crêperie . We offer the traditional savory buckwheat galettes, commonly known as “crêpes”, and the Parisian style sweet crêpes. Both types of batters are spread delicately thin so that they turn golden brown and become slightly crisp. Breton crêpes and galettes defy easy description - They are between pancake and pastry. We strive to stay true to form and create a substantial product that offers that elusive and delicate balance of simplicity and refinement.
“Fast food- Old world style” - Our crêpes are always made directly in front of the customer, affording a close up and mesmerizing perspective of the choreographed spinning, filling, and folding. We proudly feature an extensive crêpe menu with both traditional street vendor crêpes as well as the more elaborate combinations found in the crêperies including ice cream and flambèes. Our crêpes can be wrapped to eat on the go, served on a paper plate to eat inside or outside, or boxed to take home. From our grandly covered open air location, we hope to satisfy not only palates but also a nostalgia for times and places where quality is as or more important than quantity.
Owner Andrew Eigenrauch has been making crêpes for nine years at up to five local farmer’s markets a week, and catering under the name of “Suzette’s Table”. His quest for great crêpes has included extensive research. In 2001 he traveled to Brittany, France for a crêperie training course. His interest does not come so much from being a Francophile, but from his enjoyment of performing the craft.
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