Crepe de Ville

Love crepes. And only tried their sweet crêpe one time but I’d love to try their savory, as it looked delicious.

Went here for lunch today. I hope this truck visits near my workplace again. My co-worker’s picky about crepes, and he gives these crepes a thumbs-​up. Me, I loved their spinach and cheese crêpe, and their raspberry and chocolate crêpe. Delish!

This place was aight. Not quite a food truck but more of a stand. Didn’t try the crepes but the «Brie L t» which is a Blt with Brie was just ok. Slightly above average but the sourdough did not pair well with the brie, I’d prefer a baguette…
Before I even finished my review they came back a second time (next week) and I had the croque monsieur. Agani, decent but nothing special. The food trucks have been killing my wallet lately, so mediocrity hurts even more.
Nice people but very average food. Will maybe try the crepes but the sandwiches I’m done with.

I love the crepes! They taste really good, raspberry so delicious! I’ve been in Tarzana at community Center at French Fair. They are really good

The women who was taken the orders decided to help, she was touching the food without glows after handling money. Very unprofessional. Also food is not good, crepes were burned :(

I had «Le Brie L.T.» (Bacon and melted brie cheese with mixed greens, tomato and our own Sherry vinaigrette on sourdough). It was the best sandwich I’ve had in ages. I absolutely recommend checking this truck out. The man and woman running it were very nice and professional. Next time I’ll have to order an actual crêpe.

Food: 3 stars
Service: 5 stars
On my way to get Caesar’s pizza, I spotted a few food trucks along Foothill Blvd. I came to the Crêpe de Ville truck and ordered the La Tricolore Francaise (Blueberries, strawberries, white chocolate & whip cream). The owner accidentally forgot to put in the white chocolate into the crêpe I ordered and IMMEDIATELY offered to make me another one free of charge. WOW. Best customer service ever. I actually ended up liking the crêpe w/​o the white chocolate better because it wasn’t as overwhelming in sweetness. Overall the taste was alright, but didn’t really impress me too much. If I was ever craving crepes badly I would come back here again since it’s close to where I live. Otherwise, I might try out other crêpe places.
*Credit card charge is 50 cents for purchases under $ 10, so bring cash!

Every Thursday in Crescenta Valley on Foothill Boulevard on the north side of the street in front of a little shopping mall, that includes Ralph’s, RiteAid, US Bank where there is a convenient ATM if you need cash to buy Foodtruck morsels, there is a fund raiser for Crescenta Valley High School. We buy the food from the trucks & some of the proceeds go to the school to buy supplies, etc.
There were only 3 food trucks after the first big, cold rainy day the day before. The one that caught my eye was the Crêpe de Ville which was technically not a truck but a trailer rigged to cook savory or dessert crepes. When the owners spoke, I noticed a wonderful Gallic accent, and so I found out that the lady partner was born in Genova with parents from the Celtic section of France better known as Bretagne, but lived in the food capital of France, Lyon, at least in the estimation of many French culinary cognoscenti. While I was waiting for my order of Crêpe Parisienne, we talked briefly about France, and it was fun reminiscing about famous restaurants & food. I mentioned going to Collonges au Mont d’Or & going to Paul Bocuse, a 3 star Guide Michelin restaurant. She mentioned that Trois Gros, another 3 star, may be better.
The Crêpe Parisienne was ready in about 5 minutes, & it was filled with chicken, sauce Bechamel, & a mild Gruyère tasting melted cheese. I asked if the batter were made from whole wheat since it looked so dark, but I was told it was made from Sarrasin or buckwheat. Interestingly, the original meaning of Sarrasin is a Saracen, a medieval term for an Arab or Muslim especially at the time of the Crusades. The color of the crêpe reminds me of Japanese Soba noodles which are also made from mostly buckwheat with a touch of wheat which is rich in gluten so that the noodle can easily be stretched without cracking or breaking.
The Bechamel sauce is made from heated milk with onion, a leaf of bay laurel leaf & maybe mace. Butter is melted & flour is stirred in creating a roux. Then the infused milk is blended into the roux to create a thickened sauce. The cubes of white breast meat, mushrooms, & cheese are incorporated into the Bechamel, and then placed into the crêpe & folded. The Bechamel & aged cheese had a creamy, slightly acidic dairy sweetness & a touch of chicken broth which accentuated the meatiness & nice gaminess of the chicken.
I find the use of Sarrasin instead of the regular wheat flour batter makes for a more rustic mouthfeel. The texture is drier, more substantial, slightly nuttier. less «rubbery» than the wheat batter crepes which probably work better as dessert crepes. This use of buckwheat seems to be the style most prevalent in Bretagne. BTW, wisely, a lightly acidic salad of thinly sliced cucumbers marinated in vinegar with flecks of red bell pepper was an accompaniment & palate cleanser to the rich Crêpe Parisienne.
At $ 9 a pop, this crêpe may seem expensive, but after hearing how expensive Soba or buckwheat flour is in Japan to make Soba noodles, I assume it is equally expensive as well as relatively rare to find in the United States which was affirmed by the male partner who said that he has to order it all the way from Upstate New York. Quelle difficulte!
The last time I had Sarrasin in a French restaurant was at the Restaurant Le Champlain in the Hotel Frontenac in Quebec City: «Le Caviar de Saumon et d’Esturgeon sur Blinis au Sarrasin». Certainly, the Blinis au Sarrasin had more haute cuisine ingredients, but the Crêpe au Sarrasin by Crêpe de Ville stood up well to the Blinis at Hotel Frontenac.

La «de Ville» is a crêpe with banana, raspberry, and Nutella topped with whipped cream. The fold is so fancy, you’d think you were in a 3-​Michelin French restaurant. It has all of the components of a great dessert — fruit, chocolate, and cream. C’est magnifique! Thumbs up, way up !
La Parisienne is Chicken Bechamel with mushrooms and cheese folded inside of a Bretonne buckwheat crêpe. This was the first time I ever had a crêpe made with buckwheat flour and it was fantastic! Just like when you eat soba noodles (thin Japanese noodles made with buckwheat flour), there is a surprisingly rich, nutty flavor with a different texture component. The buckwheat flavor paired perfectly with the chicken béchamel, mushrooms, and cheese. It was a cross between a wrap and an omelet. Thumbs up, way up!
La Citronee is a sweetened white crêpe with sugar and a squeeze of fresh lemon juice. This crêpe is light and slightly sweet. The fresh lemon juice added a refreshing flavor. This is excellent as a dessert or snack choice and pairs perfectly with a glass of port. So simple yet so delicious! Thumbs up, way up!

Found them last night at the Sunland Footbill Blvd. trucks on Wednesday nights. GREAT place! Want to come back and try every flavor. I had the one with chocolate and raspberries. VERY yummy. Nice clean truck, friendly couple runs it. Prices are decent. Lots of flavors to try!

This truck was at an event I went to last night. I had the mushroom spinach crêpe, and then the raspberry banana nutella crêpe. They were both extremely delicious! Crepelicious!

Rude.
There is really no other way to describe the woman who took the orders and served up the food at this trailer. She wasn’t rude to the other customers; but she turned positively shitty to me; when I tried to point out she was overcharging me.
I ordered a Bretonne, which is a buckwheat crêpe with cheese, spinach and mushrooms. The menu listed the price as $ 7.50; and that is what the woman told me. However when I handed her the credit card; the price mysteriously went up to $ 8.00. When I called it to her attention; she pointed to a paper sign hidden behind some brown bananas that listed a 50 cent surcharge for those who use plastic.
A lot of people don’t know that California is one of 9 states (California, Colorado, Connecticut, Florida, Kansas, Maine, Massachusetts, New York, Oklahoma, Texas) that prohibit added charges; so I pointed it out and offered to email her a copy of the law.
She snapped and told me that she simply did not care what the law said; she was going to continue to add the surcharge. I believe her exact quote was «I work hard; I don’t care about the law».
Maybe you don’t lady; but many of your customers do. I also care that you follow food safety laws, and are reporting all your income; even the cash. And now I am left wondering whether or not she cares about those laws.
Who knows?
«Gourmet Food Truck #217 on my never-​ending quest to try every truck in So Cal»

I have always seen Crêpe De Ville at Granada Hills Food Truck Frenzy on Friday Nights and I finally had the chance to try them out!
The truck, or cart I should say, is a small burgundy color cart with a cooking station and table for the food/​orders.
The owners are a couple, I believe, from France because of their French Accent! I love it! They are sweet and genuine, making each and ever crêpe by hand to order!
This night i ordered the La De Ville crêpe: crêpe filled with Nutella, bananas, raspberries, and topped with whipped cream.
It was huge! A friend and I shared it and it was more than enough! Simple ingredients with the delicious fresh crêpe go hand in hand! A soft, warm interior with the filling and a crispy, extra edge for a good bite!
Definitely worth the price and wait! And the wait was not long at all! mabe 3 or 4 minutes at the most!
will be back!

@CrepedeVille
There’s something to be said for keeping things simple.
A good crêpe can stand on it’s own if it’s made right with just a minimum of embellishment.
Perhaps that’s why I’ve never gone to crazy for the crepes being offered by the food trucks. I’ve always gone for savory and judged them on the taste of the fillings and forgot that it all starts with a great crêpe!
Crêpe de Ville makes that, a great crêpe!
I tried the La Citronee whish is simple a crêpe sprinkled with sugar and a bit of lemon juice.
This was simple elegance served on cardboard and consumed in the front seat of my truck. The crêpe was cooked perfectly and had that very slight rubbery, (I hate use that word but it fits), texture that a great crêpe has. Not hard to pull apart and wonderfully flavored.
I’d recommend this modest cart to anyone who wants to get a taste of the Paris experience of crepes sold from sidewalk carts the way Sabrett hot dogs are sold in Manhattan. The only thing missing was the french waiter with an attitude!
I will seek this cart out again and try one of their other treats which is saying something for me. This is based of the cheapest thing on their menu, (only 4 bucks), and a sweet treat on top of that. I rarely order sweet things from food trucks.
So all I can add to this is one thing
…le harceleur a approuvé (STALKER APPROVED)!!

I greatly appreciated this mobile creperie for how charming the chefs are, the quality of their ingredients and their friendliness! Whether you’re in the mood for a savory or sweet crêpe, this is the place to get your fill. I’ve ordered multiple items off their menu and each time it has been an enjoyable experience.
Les crepes c’est bonne et la creperie c’est sympa! Bön appetit!