The Oak Cliff Creperie : Catering, Crepe Station and More

Jeanne-Marie taught me that quiche was technically custard with crust. She also taught me that salmon and leek go heart-beat-skipping-ly well together. After watching her homemake these, from crust kneading, to sauteing ingredients & baking, it's her attention to detail that make these mouthwatering pups stand out from your typical quiche. Specific butters, cheeses & combinations of vegetables and meats are not just tossed together, but step by step, sun dried tomato by sun dried tomato, tediously painted out. This is art.