We are very proud of our French crepes tradition, and we want to share it with you.

Everything we produce, from our authentic crepes recipes to our homemade salted caramel sauce, is steeped in tradition.

Bretagne: The Birthplace Of Crepes

Bretagne, or Brittany, is a region in northwest France with its own celtic culture and dialect, known for its rainy weather and tough oceans. Our ancestors were famous for crossing the seas to discover new worlds, and while some of them were fishermen, adventurers and even pirates, it is the great-grandmothers of the region who shine in the hearts of locals, for they’re the ones who created those famous thin pancakes we now call crepes. Bretagne locals are proud to say that there are more crepes recipes than church towers in their region!

The Crepes Revolution

Hundreds of years ago in Bretagne, white flour was too expensive for the common villager. Instead, people made use of buckwheat flour, which was easy to grow and plentiful in the region. Savoury crepes were made by spreading the buckwheat mixture thinly over stones on the fire. Over time, white flour began to be more accessible and sweet crepes became a popular breakfast and dessert treat. Wander the villages of Bretagne today, and you’ll see that the streets are lined with creperies, and the technique of crepe-making has been perfected to a fine art.

Cider Country

Cider – or cidre as we call it – is is mainly produced in Normandy and Bretagne.  Cider is served at creperies all over France, so it’s only natural that Four Frogs offer a selection of French cidre (and Aussie cider) for you to enjoy with your crepes. We serve our cider in the bollée (a traditional wide ceramic bowl) which makes it that little bit more refreshing. Santé!

The Benefits Of Buckwheat

Never tried buckwheat? You’ll be addicted after your first galette – particularly when you discover why it’s a nutritional powerhouse.
– Freshly milled in store: At Four Frogs Crêperie our galettes (savoury crepes) are made using buckwheat flour that we mill in store. By milling our own buckwheat flour we are able to preserve the nutrients and freshness of the buckwheat for maximum taste and nutrition.
– Unique flavour: Buckwheat brings crispiness and is very flavoursome, enhancing the savoury flavours of our galettes.
– Naturally gluten free: Buckwheat is a naturally gluten-free whole grain so it’s an ideal choice for people who are on gluten-free or gluten-intolerant diets.
– Highly nutritious: Buckwheat is a very nutritious food: it is rich in B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. In fact, buckwheat contains higher levels of zinc, copper and manganese than other cereal grains. The protein in buckwheat contains the eight essential amino acids. Buckwheat is also high in lysine and is a good source of the essential fatty acid Alpha-Linolenic Acid.
– Promotes digestive health: Buckwheat is high in soluble fibre and helps to slow the rate of glucose absorption. It’s also a potential source of resistant starch (a type of starch that escapes digestion in the small intestine).