Tomorrow, the Charleston Crepe Company will kick off its new guest chef series with a lemon crepe cake from cookbook author Nathalie Dupree. The cake features “25 layers of lemon perfection,” according to their Facebook page. The crepe cakes are a popular item for Charleston Crepe Company. They’ve started freezing them and shipping them nationally.
Crepes have long been a Saturday morning tradition for many of us, and the Crepe Company is making it even more of a must by having some of Charleston’s best chefs add their own creations to the mix. In addition to Dupree, other participants include chefs Craig Deihl from Cypress, Mike Lata of FIG, Frank McMahon of Hank’s, Brett McKee of Oak Steakouse, and Ryan Kacenjar of the Francis Marion Hotel.
In related news, Charleston Crepe Company and its sister business Holy City Chocolate has a new display of their wares in the Mt. Pleasant Whole Foods, which is now carrying their mixes and toffees. Greenville carries them too, and owner Rachel Byrne says they’re hoping to expand to Atlanta and Charlotte next.
Next Saturday, you can expect to see Deihl’s crepe on display: artisan smoked ham with farm fresh eggs and swiss cheese.
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