Crepe Crew, a mobile crepery, provides 'an outlet to be creative'
Lamar Sloss making crepes at Cynosure Brewing on Friday, Nov. 8 (Photo by Sam Davenport)
Lamar Sloss learned how to cook crepes in Tennessee, but it wasn’t until his mother gifted him two crepe wheels as a wedding gift that he realized he could put his talents to good use.
In 2018, Sloss, along with two other partners, started the Crepe Crew — a mobile crepery and catering service. And while Sloss’ original partners have moved into other phases of their life, he’s joined by his new partner, Kevin Frawner.
“We started doing one [pop-up] a month, then once a week and now we’re here — to like three, four or five a week,” Sloss said.
As a local business, Sloss tries to support local companies as much as possible. Each of the Crepe Crew’s pop-ups are at local venues — like Williwaw, Uncle Leroy’s and Cynosure Brewing. A large majority of its products are sourced locally — whether that be meat from Butcher Block No. 9, milk from Havemeister Dairy or eggs from Luke’s Farm Eggs.
A Crepe Crew, Anchorage’s mobile crepery, specializes in sweet and savory creations (Photo courtesy of the Crepe Crew).
“We just try to use as much local as possible, just because we’re a small business and we just feel like it’s the right thing to do — promote small, local businesses,” Sloss said.
Every three months, Sloss rotates Crepe Crew’s menu to provide a new slew of savory and sweet options to its patrons — like the Shroom King, which is stuffed with mushrooms, goat cheese, local greens, toasted pine nuts and a balsamic vinaigrette — or the Crewtella, which features house-made hazelnut spread with dark chocolate and whipped cream.
“It gives us an outlet to be creative and not get stale,” Sloss said. “I could run the Cubano all year — people would love it — but it’s just not as challenging for me. I get bored after three months of the same menu — doing the prep, eating it and everything. It’s more just self-preservation.”
Currently, the Crepe Crew is purely mobile. They rent out Sweet Caribou’s kitchen during their off-hours, but Sloss says it would be nice to eventually have their own space — ideally a crepe cafe.
“Right now, I’m just kind of doing my research and working out the kinks, getting the system in play,” Sloss said. “In the next year or two up here, I could see myself opening up a little cafe or something.”
The Crepe Crew is at Uncle Leroy’s every Sunday from 9 a.m. to 4 p.m. A full schedule of their upcoming pop-ups can be found on their Facebook Page.
Lamar Sloss and Kevin Frawner preparing crepes at Cynosure Brewing (Photo by Sam Davenport).