This restaurateur from Vendée can teach you how to become a crepe maker

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“Do you have any dough?” Do you have sugar? So, you make me a sugar pancake! » Said like that in “Tanned people ski”, it seems simple. Besides, crepes and galettes are on the rise and many people want to take advantage of this niche. But crepe maker, it’s a real job which requires a minimum of skills.

Hence the idea of ​​Dominique Mathé, restaurateur in Les Sables-d'Olonne, to open his own training as a crepe maker.

The restaurateur has thirty years of restoration under his belt, including ten years in Tiffauges and eight at the head of Poggio, at the fishing port.

For two years, he has been at the head of La Pancarte, a creperie with a sea view on the Remblai.

Certification

“I always wanted to train” explains Dominique Mathé. And he's been preparing for this for a year. In June 2024, he received Qualiopi certification allowing him to take the plunge. This certification allows its trainees to receive funding from training organizations. He is the only independent restaurateur in Vendée to benefit from this certification, without going through a specialized organization.

But to train who?

“I have had discussions with many tourism professionals, particularly from campsites, where crepes play an increasingly larger role in the snack offering. »

Gastronomic or street food

Because the crepe is popular with the public and comes in many different ways. You will find it on the finest gourmet tables, as well as in takeaways because it is now one of the essential street food items.

The crepe is intended to be popular, but allows for the development of numerous recipes, sometimes very particular. You still need to have the skills to do it.

“You have to be rigorous, have the right gestures, know how to handle a rozell (crested rake, Editor’s note), create recipes. »

The regulatory and hygienic aspects of the crepe maker profession are also taken into account in this training which includes 216 hours of practice and nine hours of theory. “The trainees benefit from real classroom practice and real situations to progress,” concludes Dominique Mathé.

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