It’s our GRAND OPENING... Well technically Crêpe Royale has been opened for the past three months but it has been summer here in sunny Florida and UCF has only been filled with UCF Faculty, Summer Students, and Parents and incoming Freshman. We say our “Grand Opening” because the Fall Semester is upon us and it’s a whole different ball game.  Over 50,000 students have enrolled in Florida’s largest university and they will be on campus looking for a new, cool place to eat and we are soooooooooo excited to be one of their choices.

So many things have been put in place to make our doors welcoming and inviting for you to come and try Crêpe Royale.  Serving breakfast, lunch and dinner, our made-to-order, fresh, nutritious and delicious French crêpes and our signature Italian gelatos will capture your hearts and stomachs… Crêpe Royale is sure to become one of your favorite on-campus eateries to fuel your body and cool off from the Florida heat.

Make sure to come check us out at our location:

UCF Campus-Student Union

4000 Central Florida Blvd.

Building 52 #107B, Pegasus Circle

Orlando, Fl 32816

(Next to Wackadoos)

Hours of Operation:

Monday – Friday: 9:30am – 10:00pm

Saturday: 11:30am – 4:30pm

Sunday: CLOSED

Spread the word to all of your friends, “Like us on Facebook” so you can receive special discounts and make sure to stop by and see us soon for delicious breakfast, lunch, and dinner crêpe specials, authentic gelato and soft serve ice cream, plus special yummy treats!

Can you believe it!

About dang on time… right!

Well it’s happening you guys… That’s right construction is finally happening as we speak on UCF Campus in the Student Union. We are so excited that our project is finally under swings.  Everyday we see further progress, although we know there is still so much needs to be done before our BIG opening day… it will be here before any of us realize it.

We just wanted to give you all a little glimpse into our world right now… make sure to stay tuned for more of the latest and greatest with Crêpe Royale!

Stay tuned for more pics and info…

Have any of you heard of Usain Bolt? You know the fastest man in the world???

If any of you answered No then it’s time to get your heads out from under the rock your living.  Usain Bolt  is only the fastest man in the world.  Not to mention that he is Jamaican, Big Up my brothers and sisters.  But for real he is the 100m World record holder, winning it in 9.58 Seconds and the 200m in 19.19 Seconds.

I know its pretty amazing especially when you actually see him run on the field, breathtaking really.  We had the honor of being invited to cater for Usain while filming his New Gatorade Commercial in Orlando on UCF Campus.  Usain is launching a brand new Lemon Ice flavor which has been inspired by him: Gatorade Bolt.  This drink is available now in Sydney, Australia.

We knew that shooting was an all-day affair so we came out with big guns and created a specialty menu for him and his closest associates.  We knew that Usain was missing home, Jamaica, so we wanted to bring home to him…

The catering was a HUGE hit and all enjoyed all of the delicious food that was made, especially ThatsSoYummy’s Rum Cakes and Banana Bread.  Another Success for Crêpe Royale and ThatsSoYummy!

Here is a slideshow of the whole event, Enjoy!

For those of you who haven’t had a chance to browse over to my other endeavor, then you need to STOP…. CLICK…. and CHECK IT OUT!

That’s right guys, I know you all love crêpes and I know how much you all love me….

Well I am really wishing on that last part!

But if your not to busy and wanna get an idea of my wonderful delicious catering company then Crêpe Royale is the spot.

How could you ever say NO to a fresh, healthy, made right in front of you, delectable crêpe… maybe if your an alien from mars then yea I could possibly understand…

Hmmmmmmm!

I bet even aliens would take one sniff of our crêpes and say ONE Nutella please….

If you can’t check it out in person then I hope you enjoy the slideshow below!

(Image: TinaVega/Flickr)

• New Yummy Venture…. Crêpe Royale Hitting The Streets!

• Adorable Chinese Buddha Shaped Pears, just too cute.

• Win a Scholarship to Food Blogger Camp in Ixtapa, Mexico… Pretty Cool!

• Fall, Autumn, mmmmmm, what fall foods are you excited for?

• Do you know the difference between Bacon, Pancetta, and Prosciutto?

Alright guys, if you listened to my interview on The Chatterbox Show two weeks ago you would of heard me mention that I am embarking on a New YUMMY Endeavor!

That’s right guys I have partnered up with my sister and my uncle and we are opening up our own restaurant, mobile cart, catering business called Crêpe Royale!

If the name doesn’s give it away then let me just tell you….. CRÊPES!  

Do you know what a crêpe is?  Well they are a very thin pancake that allows you to fill whatever your heart desires inside.  

SOOOOOOOO YUMMMMMYYYYYYY!!!!!!!!

Are you jumping out of your skin for more info, well let me give you a little sneak peak into the crêpeoshere (I made a new word, hahaha).

“At Crêpe Royale indulge in sweet and savory crêpes made right before your eyes with the freshest in-season ingredients that are sure to satisfy the most discerning taste buds.  A delectable feast for your palette, Crêpe Royale gives you a fast and healthy meal in minutes by bringing you an authentic Parisian taste with its own Island flair.”

Sssshhhhhh don’t tell anybody I did this, only for you guys because your special……

Crêpes….. Oh how I love my Nutella Crêpes!  

Delicious hazelnut spread all over a very thin light pancake dusted with powdered sugar… how can you say no. For those of you who may not know what a crêpe is let me explain, it is a very thin pancake usually made from wheat flour.  

The name crepe is of French origin deriving from the Latin crispa, meaning “curled.”  Crêpes are served with a variety of fillings ranging from savory (crêpes salées) to sweet (crêpes sucrées) add-ins.

In my parents house this dish is so popular, I think it started from when we all lived in France when I was younger and my sisters and brother would eat them all the time for breakfast, lunch, dinner, and desserts.  I know that must sound like a lot of crêpes.

My sister and I one day had a great idea of bringing our childhood back to reality.  We ordered a bag of already crêpe mix and started cooking.

The big nifty machine you see above is a crepe griddle, not an industrial one but one that can be used in the safety of your own kitchen.

So please excuse if I don’t have a recipe for the crêpe batter, but you can use any that you can find.  All it is really is the common ingredients include flour, eggs, milk, butter, and a pinch of salt.

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate/ griddle, often with a trace of butter or oil on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.

All that is needed after the crepe is finished cooking is whatever add-ins you would like.  I chose nutella and powdered sugar and ice cream….. YUMMY!!!!!!!!!!!!!!!!!!

Enjoy!

Source

kochtopf/Flickr

For those of you who are asking yourself what is a crespelle, let me tell you….. it is the Italian version for a Crepe.

In 2001, when Albert Di Meglio was about to become the executive chef at Osteria del Circo in Manhattan, the owner, Sirio Maccioni, asked him to travel through Tuscany first on an eating tour.  There he tasted a Monte Bianco, a dessert that begins with a tart shell, then a layer of airy chestnut mousse flecked with candied, crumbled chestnuts and a topping of whipped cream. He was also invited to visit Mr. Maccioni in Montecatini, where his wife, Egidiana Maccioni, made a crespelle, an Italian version of a crepe.

The crespelle was filled with ricotta, a bit of lemon zest, a twist of black pepper and Parmigiano-Reggiano. It was baked for 10 minutes, then topped with toasted pine nuts and brown butter. Crespelle

Makes 10 crepes

(adapted from Albert Di Meglio, Olana)

Time: 55 minutes

For the Crepes:

1/3 cup chestnut flour

1/4 cup pastry flour

1 teaspoon salt

Finely grated zest of 1 lemon

1/2 cup milk

3/4 cup plus 2 tablespoons heavy cream

3 large eggs

4 tablespoons butter, melted, more for greasing pans

For the filling:

1 large egg

8 ounces sheep’s milk ricotta or other ricotta

8 ounces herb-and-garlic boursin

1/2 cup finely grated Parmigiano-Reggiano

Finely grated zest of 1 lemon

Salt and freshly ground black pepper

For the garnish:

1/4 cup pine nuts

4 tablespoons butter.  

1. For the crespelle: In mixing bowl, combine chestnut flour, pastry flour, salt and lemon zest; set aside. In another bowl, combine milk, cream, eggs and melted butter; whisk until smooth. Add milk mixture to flour mixture and whisk until smooth.

2. Butter a 10-inch nonstick or stainless steel skillet. Place over a medium-high flame until well heated, 1 to 2 minutes. Add 1/4 cup batter to center of pan, spreading it into a thin disk. Cook until golden brown underneath, 2 to 3 minutes. Flip and cook an additional 1 minute. Place on a warm plate and cover with a towel to keep warm. Repeat, stacking crepes as they are ready, to make 10 crepes.

3. For the filling: In a mixing bowl, combine egg, ricotta, boursin, Parmigiano-Reggiano and lemon zest. Season to taste with salt and pepper.

4. For the garnish: Place a dry 10-inch skillet over medium heat, and add pine nuts. Stir until nuts are lightly browned, about 3 minutes, then transfer to a plate. Add butter to pan and raise heat to medium-high. Allow butter to brown, 3 to 5 minutes. Remove from heat, add nuts and set aside.

5. For assembly: Preheat oven to 350 degrees. Lightly butter a baking sheet. Spread a thin layer of filling evenly over entire surface of each crepe. Fold crepe twice to form a triangle. Place on baking sheet. Repeat with remaining filing and crepes. Heat in oven until hot, about 10 minutes.

6. To serve, place 2 or more crespelle on a plate and garnish with browned butter and pine nuts.  

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