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La Creperie

La Creperie

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Description

Located at Rustys Markets in Cairns are these delicious Gluten Free, Dairy Free, Vegan Crépes?! 🥞 Sweet Savoury French Crepes – FOOD VAN

After spending five years at Rusty’s, Pastry Chef Christopher knows what people want! Offering delicious buckwheat-mix crepes for Vegans & those with dietary requirements, to sensational slow cooked lamb & pork crépes for the carnivores….. with an amazing selection of dessert options thrown in there too! 😋👍

La Creperie offer great value with meals starting at just $6, and you can be rest assured of the standard throughout the cooking process. Christopher and his partner Jess, create, make, prep, cut, chop AND cook every ingredient themselves! Even the sauces are homemade 🍅 Christopher makes all the crepes, is highly trained and experienced in cross contamination control and the needs of a Coeliac.

Based in the food court, these two smiling faces are always up for a chat. 😊🥞😊🥞 Friday, Saturday and Sunday @ Rusty’s Market.

Image from – Rusty’s Markets
Image from – Rusty’s Markets
Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

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We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?

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