Crepe Stall

Sweet crepes

Header product — groups varieties.

Nutella and banana crepe

Strawberry and cream crepe

Lemon and sugar crepe

Mixed berry crepe

Caramel and apple crepe

Savoury crepes

Header product — groups varieties.

Ham and cheese crepe

Spinach and ricotta crepe

Mushroom and cheese crepe

Smoked salmon crepe

Remove if not applicable to your operation.

Kids crepe (Nutella only)

Plain flour

Eggs

Milk

Butter

Salt

Sugar

Nutella

Contains hazelnuts — must declare nut allergen.

Bananas

Strawberries

Mixed berries

Thickened cream

Lemon

Caramel sauce

Apples

Ham

Cheese (shredded)

Spinach

Ricotta

Mushrooms

Smoked salmon

Remove if not applicable.

Cooking oil / butter spray

Crepe griddle / crepe maker

The defining piece — flat round griddle typically 40cm. Invest in quality.

Crepe spreader (T-shaped wooden tool)

Crepe spatula

Batter dispenser / jug

Bain marie / heated display

For savoury fillings — must maintain above 60°C.

Small bar fridge

For cream, ricotta, smoked salmon, and other perishable fillings.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee or crepe trailer

Cash float/till

Food stall / crepe trailer

Crepe paper wrapping / cones

Napkins

Takeaway bags

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Savoury fillings above 60°C. Dairy fillings (cream, ricotta) below 5°C.

LPG/gas safety compliance

If using gas-powered griddle.

Allergen labelling compliance

Gluten in batter, dairy, eggs, and nuts in Nutella must be declared.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel