How to get started with a crepe stand
With more than 150 crêpe machines sold in the Nordic region, we have a good handle on the professional pancake market here in Denmark. We have helped many people get started selling crêpes and galettes at marketplaces, in food trucks and in real crêperies, and we have received countless questions from customers. We have written down most of the questions and answered them in this article. Enjoy.
CASE: How a French chef found success with crêpes in Denmark
See how Blé Noir became the start of original French crêpes in Aarhus .
Before startup
Before you start buying equipment for your crêpe stand, we have listed some questions and answers that you can use to make the right choices from the start.
1. What equipment do I need to get started making crêpes?
You don't need much equipment to get started making pancakes/crêpes. You need one or two crepe machines, preferably from the Krampouz brand, which is the world leader. Choose a model from the LUXURY series , which is developed for professional use. In addition, you need some crêpe accessories, some of which are necessary and some are "nice to have". In addition to the crêpe accessories, you also need some common kitchen items to make the dough and toppings for the pancakes. For example, a stick blender or a small mixer . Everything else is either "nice to have" or specific requirements for special circumstances. Call and find out more on 42613995 or look at the crepe equipment page here .
Here you can watch a short video from the Foodexpo trade fair, where Owner, Jeppe Hansen, explains which accessories you should use for your crepe machine.
ROI - When is the investment worth it?
You can get started selling pancakes quite cheaply. Therefore, it won't take long before the investment is paid off, so you can start earning money for your salary. A hypothetical calculation could look like this:
Cost per crêpe = DKK 12.-
- Crêpe dough: 2 kr
- Crêpe filling: 8.00 kr
- Plate & napkins: 2 kr
The total investment = DKK 11,495
Earnings per crêpe = DKK 40 + VAT (DKK 50,- on sale)
Profit per crêpe = 28 kr.
Break even:
= Total investment / earnings per unit.
= DKK 10,379 / DKK 28
= 411 crepes
This means that if you sell 50 pancakes a day, the investment will be back after the 9th day. After that, you can earn 1400 DKK + VAT per day if you manage to keep costs down. This does not include rent or rent for a stand. If you can't quite make it work, you can either adjust the prices a little or start selling coffee, tea, cocoa and soda on the side. This increases the average sales considerably.
2. Gas vs. electricity - What is cheapest?
Gas is cheaper. But how much cheaper depends on the dough you use, the baking temperature and the ambient temperature. If you are outside, the weather conditions also play a role. But, therefore, we can make an imaginary example, which roughly indicates the price difference for the different connection options. If we take the Krampouz CGBIC4 model for gas as a starting point, then natural gas is 60% cheaper than the corresponding model for electricity, Krampouz CEBIA4AO. Bottled gas is slightly cheaper than electricity, as the model for gas uses 6-8 kW per hour, which corresponds to 430-580 grams. (1 kilo of propane gas is consumed at 13.6 kW/hour.). Here, the savings are a somewhat more modest 5-10%.
3. Gas vs. electricity - What's the difference?
In general, it is more difficult to use a gas-powered pancake maker. The temperature must be adjusted continuously because the plate quickly gets too hot if it is left for a few minutes without a pancake on the plate. Then it happens that the next pancake you start makes burns. Krampouz has developed newer models for gas with thermostats, where you simply have to set the temperature with the thermostat. The flame is then adjusted automatically if the plate gets too hot. We ALWAYS recommend gas models with thermostats. If you are going to be on the street, however, bottled gas may be necessary if you cannot draw power from elsewhere. A generator can work, but it tends to be very noisy and smelly. If you plan to rent out your pancake maker or you have several employees who will take turns using it, we recommend electricity or a gas model with thermostats, as it is easier to handle.
4. The plate on Krampouz crepe machines is rough. Other machines are smooth. Why is that?
It is entirely deliberate that the plate on Krampouz crepe machines is a little rough. This is so that the plate absorbs the fat (preferably sunflower oil) better and gives a better result than completely smooth plates.
5. I want to start street selling, but how do I find a good place to stand?
It is a good idea to contact the local city association and ask about the possibilities of running a stall. You may be allowed to stand in front of a business where many people pass by. You can also check with the municipality, as this often requires a permit.
6. What about electricity and gas installations in sales carts?
If you have the possibility of drawing power from a fixed location, we recommend that the cart is designed for 380 V 16 Amp. Then you can run the pancake machines (for power) on each phase and any refrigerators, mixers and other things on the last. If you need an extension cord, you will typically use 2.5 mm2 installation cables, as they can be insured with 16 Amp fuses. If in doubt, we recommend that you consult an electrician before you go out and buy a cart. If you do not have the possibility of drawing power, you should choose the models for gas, they are designed for both bottled and natural gas. Those of you who have a mobile sales cart will need to use bottled gas. Before you use them, the plate for the pancake machines must be removed and adjusted/connected by an authorized professional. You will need a regulator and hose, which can be purchased at hardware stores.
7. Why should I buy from Cosina and not from the manufacturer?
Many of our customers have considered calling the factory, Krampouz, directly to purchase. But is there any reason to do so?
We have the same prices as the factory that produces the machines in France, but if you buy from us, you get faster delivery, as we ship same-day on all weekdays when ordering before 2:00 PM.
You also save money on shipping because we buy in large quantities, and thus have much lower shipping prices than you would get from the factory. You only have to pay for the shipping from our warehouse in Denmark to your own address.
Finally, you get Danish customer service, which is always ready to help you, and if something goes wrong, we have spare parts in stock in Denmark.
After startup
Get started with your crêpe stand with tips on how to use your machines and how to organize the processes in the crêpe stand.
1. How do I get a good start with the equipment?
Buy the equipment well in advance before you start. This will give you a few days to get to know the equipment and, not least, the technique behind it, to make a perfect crêpe. It's not as easy as it seems. Set the temperature to 230 or 240 degrees when making pancakes, and otherwise turn it up to 250-260 degrees if you're in a hurry.
Before you start, remember to grease the plate well with sunflower oil, or another neutral vegetable oil. You will receive instructions on how to do this when you buy the machine. After that, the plate does not need to be greased after each pancake. Prepare well so that you have the filling within reach and ready so that customers do not have to wait unnecessarily long.
2. Why has my machine turned brown on the sides?
Due to the high temperature, it is normal for the sides of the machine (not the plate) to turn brown over time. However, there is a lot you can do to prevent this yourself. If you unplug it from time to time, let it cool down, and use a sponge dipped in warm water and non-chlorine detergent to remove the brown stains, it is actually quite easy. Do NOT use sharp objects or metal brushes. If that does not help, you can try some Viennese lime for stainless steel, but please ask at the hardware store first so that you buy the right one.
3. Can I use a ready-made dough mix?
We always recommend that you make your own crêpe dough, or have someone else do it for you.
It simply tastes better, and it's not difficult.
But, if that's not an option for you, you can buy ready-made dough mixes in Dagrofa and the like.
4. Can I make my dough at home?
You may only make a dough mix in a professional and approved kitchen for processing food, as it concerns perishable foods for resale. If you do not have a professional kitchen, you may ask if you can borrow one from a café, company canteen or others who have an approved kitchen.
5. How much should a pancake cost?
Of course, it depends on 1) where you sell them, 2) the quality of your crêpes, and 3) whether there are others nearby selling something similar. However, a regular crêpe often sells for somewhere between 30 and 55 kroner depending on whether it is a simple dessert pancake or a meal pancake with a lot of filling.
6. My crepe maker isn't working!
Nine times out of ten it will be because the thermal fuse has blown. This happens if the machine gets over 130 degrees where the electronic components are located. All you have to do is find the thermal fuse inside the machine and click on the top of it. Then your machine will work again. The thermal fuse is small and gold in color. We can send you a video of how to disassemble the machine.
7. Can I wrap the machine in foil to avoid cleaning the frame?
You can do this, but avoid covering the hole between the plate and the frame (only on gas models). This hole is incredibly important and creates natural ventilation for the crêpe machine. If you cover it, it will overheat and could be damaged.
8. What type of dough divider is best?
It depends on the technique you use. The flat dough spreader is used in Brittany and is considered the right way to make a crepe there. If you imagine a clock, the technique is that you place the dough between 9 o'clock and 12 o'clock. Hold the dough spreader loosely and move in circular motions, but always with the stick pointing first east, then south, then west and finally north where you turn your head on the dough spreader. We have made a video here that shows how.
The round dough sheeter is most popular outside of Brittany and is a little easier to use. Here, you place the dough in the center and, using loose circular movements, spread the dough around the plate until you have a nicely shaped crepe.
The aluminum one quickly becomes heavy on the wrist if you stand for many hours.
Whether you choose a flat, round or Easy Crêpes, there should never be any dough residue on the spreader before you start. So remove it with your fingers or a cloth and rinse the spreader in a tray of water after each pancake.
Rules and hygiene
Get started with your crêpe stand with tips on how to use your machines and how to organize the processes in the crêpe stand.
1. What is an inspection report?
This is the much-debated smiley scheme that was introduced a few years ago. The inspection report must be hung visibly and be readable by customers while the stall is open.
Also remember to keep track of the labeling so you can prove where the dough was purchased or what is included in it. If you do not comply with the rules, you may risk sanctions and follow-up visits. We recommend seeking advice from the Danish Veterinary and Food Administration.
2. Do I need a toilet if I sell on the street?
If you have very limited opening hours, then a toilet is not necessary. But otherwise, it says that there must be an accessible toilet nearby, and it must not be public.
So here it's about being allowed to use the facilities in a neighboring business for your own customers.
At the same time, you must have access to running water.
For mobile businesses and temporary stalls, it is sufficient to have drinking water in a jug and a bowl in which you can rinse your hands.
3. Do I need a range hood?
Yes, if you have an indoor crepe shop and you use gas machines. There must be an exhaust fan close to the machine to avoid the formation of toxic substances. For each plate used, an exhaust fan of 200 m3/hour is required. Call us at 42613995 and ask for more information about exhaust fan.
Please remember that all gas connections must be made by an authorized installer , and make sure that the ventilation holes on the machine are not covered. Gas hobs heat up faster than electric hobs, and the ambient temperature is also higher.
4. What is a self-check?
Self-control consists of a risk analysis, a program and documentation. A plan must be made.
Get an overview of where a risk may arise in your company. There are 12 forms that you can go through, and then you will know which forms need to be filled out electronically. The forms must be presented during inspection.
You can perform the self-check by using the Danish Food Authority's template and adapting it to your activities. Check regularly and note the temperature of the dough, for example, once a week.
You must keep this documentation for two years, as well as purchase invoices, so that the ingredients used can be traced.
5. Does the dough need to be refrigerated?
Yes, of course. There must be suitable means to maintain and monitor suitable temperature conditions for the dough. It should preferably be kept below five degrees.
A refrigerator or a cool box can be used for this. However, there are no fixed temperatures and it will always depend on a specific assessment of the food.
Pancake batter will typically keep for up to 48 hours in the refrigerator.
Problems using the equipment
As a beginner, you will at some point encounter some situations where it doesn't work. That's why we have answered some of the most common issues here.
1. My dough runs on the plate or gets stuck on the spreader
The solution is actually just to wipe the plate with the grease spreader or make a new dough with a different recipe.
2. My dough bubbles and sticks to the plate
Either the plate does not have enough fat on it, or it needs to be cleaned. Over time, a crust may form on the plate and this must be removed.
If you use sugar, caramel or other things as a topping, it can accidentally end up on the hot griddle and it can make the griddle difficult to use. If this happens, you can use the grease spreader with a little oil and make 2-3 pancakes. After that, the griddle should be better.
3. My dough is bubbling
Either your batter is too thin or poorly made, or the pan is too hot. It is normal to set the plate from 200 to 220 degrees. Cleaning the plate can also help.
4. My dough is sticky and stuck
Oil the pan with the grease spreader and make a few pancakes. That should make things better.
5. Can I fill the pancake directly on the plate?
If you put filling on the pancake directly on the crepe maker, you need to be a little careful. This is especially true for crepe cakes.
Avoid using ingredients that can ruin the oiling (especially lemons and tomatoes). Instead, put it on the pancake after you have removed it from the pan.
5 reasons to sell crêpes
1. There is a high profit margin on pancakes because the raw materials are cheap. You can run the scraped model, where you only make sweet pancakes. It can be, for example, with chocolate, caramel, lemon and sugar or banana and Nutella. These are cheap toppings. Otherwise, you can set a higher price for the crêpe by making your own compote of fruit or berries, or you can use more expensive toppings such as almond flakes.
2. There is minimal waste. You can store the pancake batter in the fridge and when you run out, you can easily make something new. It can stay fresh for a couple of days in the fridge, and benefits from standing and resting a bit, preferably an hour before use.
3. There is a wide range of product variations. It can be anything from the classic crepe with banana and Nutella to filled pancakes with different types of meat and vegetables. For filled pancakes, buckwheat pancakes (in French galette) are usually made. There are lots of options.
4. The investment to get started is significantly cheaper than starting a restaurant or café . You can get started with a mobile pancake truck for 100,000 DKK and if you can make do with a simple festival stall with a table and a pavilion, you can get started for under 15,000 DKK.
5. The concept is well-known and in high demand, both summer and winter. It works great at festivals and markets, but we also see it a lot at permanent and temporary street food markets.
We help you with crêpe and catering equipment
We have extensive experience with crêpe equipment, but we are also a stocking commercial kitchen retailer with expertise in ovens, refrigerators, mixers, steel products and bakery machines. You can call our sales department on 42613995 and get advice on choosing equipment.