I talked with Nick (the owner of Crepes Cafe, Menlo Park) last night

[Guest guest]

I talked with Nick quite extensively last night about his café and

buckwheat crepes. He mills the buckwheat onsite at the café on a

dedicated mill. It produces about 50 lbs. of buckwheat flour a week

that he uses for his crepes. He has dedicated crepe makers just for

the buckwheat crepes. He did mention that the spatulas they use to

spread the buckwheat and whole wheat crepes sit in the same water

and to be sure to mention to the waitress to use a clean spatula to

spread the buckwheat mixture on the crepe maker. I explained the

cross contact problem and that some celiacs might not remember to

tell the waitress to use a clean spatula. I also suggested that he

solve this problem by using two different water containers for the

spatulas.

He confirmed that the sauces in the chicken and scallop savory

crepes are g-f. The fruit mixtures are also g-f. The chocolate

sauce for the crepes and the chocolate mousse are g-f (he makes the

chocolate sauce onsite).

All of the soup fresh ingredients are g-f, but he does use a pre-

packaged soup broth base and is going to check the ingredients for

me. I'll send one more quick e-mail once we confirm the soup base

is g-f (he's pretty sure it is). Also, be sure to ask for no

croutons on the soups.

Sue