Vermont Crepe & Waffle is a food cart and catering business whose flavors are pure Vermont-French fusion. Established in 2008, we’re based in the Upper Valley region of Vermont and travel to fairs, markets, festivals, and private homes. I must admit that this is a most fun, tasty, and satisfying vocation.
The specialite de la maison (or perhaps I should say food cart) is the traditional buckwheat “galette” from Brittany made from a blend of gluten-free flours. They’re authentically French but showcase Vermont flavors. One of our most popular combination is “The Woodstock Green” filled with fresh organic baby spinach, chopped walnuts, Vermont goat cheese, a touch of cheddar, and cider caramelized onions. Mmmm.
Of course our sweet crepes are delicious, too. They’re filled with fresh berries, Nutella and banana, plus a variety of other tempting fresh ingredients. Ooh la la.
Markets of New England by Christine Chitnis offered this write-up of the Hanover, New Hampshire Farmers Market: “If you only make one stop at this market, it should be at the popular Vermont Crepe & Waffle stand. Though there is often a long line, be sure not to miss their fresh-off-the-griddle treats.“
Thank you for such a nice review!
Below are occasional entries from life on the road with a crepe cart.
Blustery day here in the valley yesterday. Too much wind blows out propane fired griddles so the cart didn’t make the trip to the Lebanon Farmers Market. As they say in the mighty crepe’s home country “C’est la vie.” But it was still disappointing. Devoted crepees looking for the cart and nowhere to go to get their warm, drizzled nutella and banana fix.
But all that wind blew in some good news as well. There’s an opening tomorrow at the Norwich Farmer’s Market (Space O – whatever that means). “O” wow, though. We’ take it! Word on the street has is that this is the highest grossing market in Vermont. I know, I know. Making crepes is about the joy of cooking. Of working with such wonderful people and vendors. But I’ll admit, its nice to show a little profit, too.
We’ve been waiting years to participate in this most excellent, humming market. In our own town even. Excited to see what tomorrow brings.
We did it! The Hanover Market was a success.
That’s not to say that the feeling as I loaded the car of “I know I forgot something. I just know I forgot something” was unfounded. I arrived (on time even) to set up, opened the hatch of my trusty crepe cart pulling wagon — and realized I’d left the trailer dolly back at home.
It took three strong men to pull and lug the cart into position as I thanked them profusely. Then, the trailer tongue jack got stuck and, and, and…it suffices to say, I was a wee bit flumoxed on opening day. I am grateful for the kindness of my market mates and for the braun that often accompanies testosterone. It sure helped to light my fire yesterday. The fire of my crepe cart griddles.
It’s the first day of crepe cart season. There are still tomatoes to slice, goat cheese to crumble and opening day jitters to attend to. How many orders will I mess up? “I’m sorry I put cheddar on your whipped cream, sir” How long will the line be? Will I have a line?
But breakfast is the most important meal of the day so today’s had to be especially fortifying. From now until about ten tonight I’ll be busy prepping, loading, unloading and flipping hundreds of crepes. After the farmers market rush is over I’ll be loading and unloading again — and when I get home there’ll be one big pile of dishes to wash. But right now I can’t wait to just get out to the Dartmouth Green and start cooking.
A bowl of warm quinoa with honey, cinnamon and raisins smothered with summer berries seemed a perfectly nutritious and delicious way to start my day. At least I know I got this breakfast order just right. See you at the crepe cart!
For full post with recipe: Quinoa
Wednesday, June 1st is our first outing of the season. Can’t wait to see all of you on the Hanover Green tomorrow from 3-6. Off to prepare the buckwheat batter now!
The Farmer’s Market season is finally upon us here in northern New England. Next Wednesday afternoon will be the crepe cart’s 2011 maiden voyage. Of course I’m excited. I can’t wait to be back working outside on the Dartmouth Green seeing familiar faces and ladling fragrant buckwheat batter onto smoking riddles. But there’s lots of preparation to undertake beforehand. Cleaning and stocking the cart, batters to prepare, propane tanks to fill, and shopping trips to undertake.
So when the going get’s tough, I did what serious crepemakers do the world over: procrastinate. Here are the seven things I did yesterday in an attempt to get ready for market. Number 7, making a batch of Ruby Rhubarb Ginger Chutney, made all that procrastinating worth it (see recipe below).
1)Frantically weeded the brick pathway leading up to the side door (even though I hate weeding).
2)Noticed my dry, aged hands while weeding. Moisturize!!!
3) Stood in the garage surveying the crepe cart which we put away under a tarp late last fall. I thought about uncovering it and hosing it down –but decided to do it later.
4) Climbed the stairs and check out the Crepe Kitchen, counted containers, thought about cleaning. Good thought!
5) It was hazy, hot and humid so a rest was in order. Sat down and make a shopping list for the cart. First item easy: NUTELLA.
6) Started worrying that there was still a lot of rhubarb left in the garden to be used up. Reprioritize!
7) Decided to finish preparing the cart tomorrow… and make a batch of Rhubarb Chutney instead….
For full post with recipe: 7 Things
The 2011 Crepe Cart Season is almost upon us! We’ll be whisking batters and turning crepes starting in early June. This year on “Fork on the Road” we’ll share stories and recipes with you from the New England farmer’s markets that we visit. Come enjoy a crepe at the Thetford Farmer’s Market on Tuesdays (4-6:30), the Hanover Farmer’s Market on Wednesdays (3-6:30), and the Lebanon Farmer’s Market on Thursdays (4-7).
This year we’ll also be flipping crepes at The Covered Bridges Half Marathon, The Vermont 50 Mountain Bike Race, The Taste of Woodstock, and The Hanover Street Fest. Can’t wait. Hope you’re getting hungry…
In the meantime, here’s are a few links to some great press about the cart: