Not just another crepe truck

Coastal Crêperie started in December 2025 as a family-owned food trailer with one goal: make crepes the way they should be made. The batter we use is a family recipe carried for generations. I learned it from my grandmother, and we still make it the same way. Not three strawberries on a plate. Not batter poured from a mix. Not coffee from a bag that’s been sitting around. We cook every crepe to order on a professional Krampouz griddle. We use free-range eggs, extra virgin olive oil, halal chicken tenderloins, and Black Angus tri-tip. Our matcha is first-harvest matcha from Kyoto, Japan — shipped to us every few weeks straight from Kyoto plantations. Our coffee beans are freshly roasted by a local roaster. We are a family business. We show up at farmers markets, hospitals, universities, apartments, and community clubhouses because that’s where people actually live — and that’s where good food belongs.