Pencoose Crepes

Pencoose Pantry has a lovely traditional crepe stall of burgundy and white stripes made locally from the Roseland Sail makers. It is very striking and was recently featured on 'Lynda Bellngham's Tasty Travels' show when William showed her how to make a classic Breton crepe.

William was trained to make crepes in Brittany and has visited French kitchens to get tips…

William uses free range eggs and Roskilly’s milk to make his crepe mixture and cooks them all on site. This makes a lovely soft and crispy crepe and it is a fabulous sight to see his skill and dexterity forming the perfect crepe for each eager recipient. Unlike other crepe makers, we also use high quality organic coconut oil to cook the crepes - you won't find any lard on our crepes! The smell of the crepes is all part of the experience and wafts around the venue drawing people in and adding extra excitement.

William’s mobile crepe stall has a regular following. He attends many Cornish events, from Flora Day and Bocconoc Spring Flower show, to Christmas markets. He has also been asked to make crepes at private functions such as launching a boat, and throwing a summer party. Having the crepe stall at weddings has been a triumph and gives a lovely festival feel to the day - please do ask us about this!

As well as offering seasonal specials, William does a range of both sweet and savoury fillings. All our fillings are freshly prepared and in the spirit of Pencoose Pantry, the pure Canadian maple syrup is the only thing which comes out of a bottle! Having said that we are often asked to provide bespoke fillings with liquers and spirits and we are happy to incorporate these into your menu - at one wedding the most popular flavour was banana, clotted cream, demerera and Mount Gay Rum!

For private bookings please call us now on 01872 520511.

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Savoury