Crêperie and creperie equipment sized around the plates: one running sweet, one running savoury, cold storage directly beneath them, and extraction that copes with butter on a 200 °C griddle all day.
A crêperie is a two-plate format. One plate runs sweet, one runs galettes, and neither waits for the other to recover temperature — which is why the list starts with plates and not with an oven. Everything else follows from keeping the cook at the plate: batter, butter and fillings held cold within arm's reach, and enough extraction that the room stays workable.
Quantities assume a 30-seat room with a takeaway window. Plates, cups and packaging are picked separately, since they carry your branding. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Anti-glare spots over the plates. The spreading is the theatre of this format, and it has to be lit.
Dual boiler, one or two group. A crêpe is eaten with a coffee or a cider, and the coffee is the one you have to make.
Conical burr grinder for the espresso side.
14-inch till with built-in printer. Every crêpe is built to order, so the ticket goes to the plate, not to a memory.
Printed cups for the takeaway side. A street crêperie sells more coffee out of the window than across the table.
Hot chocolate on tap. It is the drink that sells alongside a sweet crêpe, and making it by hand costs the plate a minute.
Screen menu behind the counter, split sweet and savoury. The board changes with the fruit.
Cold case for the prepped fillings, fruit and desserts. In a room where the cooking is the show, the case is what people order from.
Heated case for the savoury galettes held ready in a fast-service site.
Two adjustable plates, 3–14 in. A crêperie is a two-plate format: one runs sweet, one runs savoury, and neither waits for the other to come back to temperature.
Double-door reach-in for batter, dairy and prepped fillings. Crêpe batter is rested cold overnight, so this is a production fridge, not a store cupboard.
Electrostatic extraction over the plates. Butter on a 200 °C griddle produces smoke for as long as the shop is open.
Wash, rinse and sanitize for jugs, spreaders and pans.
Hand sinks at the line and in the back — an inspection item wherever ready-to-eat food is handled.
Cold prep bench for fillings, with the storage under the board doing it.
Batter in volume, plus creams and chantilly. Crêpe batter is mixed by the bucket and rested — it is not a hand-whisk job.
Slices, shreds and dices the savoury fillings. A galette menu is mostly prep, and this is where the prep happens.
Hood-type machine for plates, jugs and pans.
Reach-in freezer for fruit, ice cream and the frozen half of the dessert menu.
Roti and pancake plate — for the shops running an American-pancake or flatbread line alongside the crêpes.
Batter scrap and fruit prep arrive wet. A disposer on the prep sink keeps them out of the bin.
Backlit menu panels, sweet on one side and savoury on the other — the board is the whole menu here.
Illuminated fascia sign plus the entrance and terrace plates.
Double-sided pavement sign that charges itself — no trench, no electrician.
Holographic fan in the window, for the pitches where the plate itself is not visible from the street.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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