continued D’Amico explained how each crepe starts with a batter but the recipe differs slightly depending on if the crepe is sweet or savory. The batter is ladled onto the griddle, and is spread evenly in a circular motion with a wooden tool called a rozelle.
When they opened the business 12 years ago, the duo had a friend who worked in the business show them hot to properly make the crepes, but D’Amico said they learned their craft mostly through trial and error.
When the presentation was over, each student could pick between a Nutella, lemon custard or raspberry jam crepe. Each was asked to bring in $4.25 to pay for supplies, and some opted to bring in an extra dollar for students who could not afford the fee.
D’Amico said he was surprised that nearly half of the students he served said they had eaten a crepe before, but for manyit was their first time.
Twelve-year-old Bailey Davis had never had a crepe before. He opted for the Nutella flavor.
“This is great,” he said with a full mouth. “The chocolate is amazing.”
Davis said he chose French for his foreign language because it seemed fancier than Spanish and in high school he would rather take the trip to Paris to see the Eiffel Tower with his classmates, than travel to Mexico. In the 8th grade, French students go on a trip to Montreal with teacher Robin Murray.
Davis said he had also heard rumors about crepe day and wanted to try one for himself.
Sitting across the room, a fellow classmate said she had eaten a crepe once before at her aunt’s house, but it came from a bag in the freezer. “These are much better,” she said.
Decker said in just one year crepe day has become very popular. “I know a lot of the kids signed-up for French because of it,” she said, while wondering if Ravenous has played a part in making crepes so well liked in the area.