Regina Sacca wasn't familiar with crepes when she decided to buy a food truck in 1999. Once greeted by a crepe maker inside, however, she began learning how to make them using a recipe that a co-worker gave her from a family member in Luxemburg. She picked it up immediately.
"I had never had a crepe before I made one," Sacca said.
She began cooking up batches using a made-from-scratch batter with no preservatives, adding sweet and salty fillings to produce gourmet creations. She created different versions of the traditional crepe, including dessert crepes full of nutella, strawberries and whipped cream, and breakfast crepes filled with eggs, mushrooms and spinach.
"At that time, back fifteen, sixteen years ago, nobody ever heard of a breakfast crepe," she said.
She slowly learned that anything that could be put in a wrap could easily be added to a crepe as well, and so she created lunch crepes stuffed with a variety of ingredients like chicken, peppers, asparagus, shrimp, cheese, and onions.
When a friend gave her the recipe for funnel cakes, she began making those as well, and it was a hit.
"At that time, way way back then, first of all nobody knew what a crepe was," Sacca said. "And second of all, funnel cakes, we only got them once a year at a fair."
Now, years later, the food truck known as Eats and Sweets is a mobile creperie offering specialty crepes, made-to-order treats, funnel cakes and pies. It has made its way around Martin, Palm Beach, Dade and Broward Counties, and can regularly be found offering breakfast and lunch at the SunTrust Sunday Jazz Brunch held in Fort Lauderdale on the first Sunday of each month.
Eats and Sweets offers crepes tailored to specific events -- such as fresh grouper crepes for a boat show -- and uses fresh ingredients to quickly produce made-to-order dishes as it moves from place to place.
The food truck, Sacca says, allows her to offer restaurant-quality food freshly and quickly. As a mobile restaurant, it's under the same restrictions as any other restaurant and still has inspections and safety measures. Although not a traditional restaurant, the concept allows her to make on-site orders at different locations from green markets to outlets and special events, provide fresh and quality dishes everywhere she goes.
"We have everything that a restaurant has, only our location is not the same," she said.