Truck Stop: Bonjour Creperie

Posted: August 08, 2014

The deal: Crepes, packed with sweet and savory ingredients that are sometimes surprising. Lime in a sweet crepe? Yes, please! The Kyra crepe with cinnamon, sugar and, yes, lime is fantastic. A best-seller is the Orlando (blend of three Mexican cheeses, guacamole, chipotle sour cream, spinach, roasted chicken). Another surprise: a saucy, cheesy pizza crepe.

We had: (And loved) the Ronnie (grilled chicken, three cheeses, tomatoes, pesto) and the Olivia (dark chocolate, strawberries, whipped cream). The S'more (peanut butter, Nutella, crushed grahams, marshmallow) was swoon-worthy, too - but so big and sweet that it's best shared with friends.

Pay: $5 to $9 per crepe.

Truck's drivers: Owners Jean-Pierre and Rebecca Bisilliat, of New Hope, created Bonjour two years ago. The married couple had dabbled in other careers for years: Jean-Pierre was a photographer specializing in horses and horse shows, Rebecca was a horse breeder. They later ran a business selling high-end bridles, saddlery and other equine gear. Their shared love of food led them to launch their own food truck. (Rebecca and her family owned the now-closed Ye Olde Ale House at Red Lion Road and Roosevelt Boulevard.)

Easy Please-y: Brazilian-born Jean-Pierre first dreamed of focusing on Brazilian barbecue. But meat is a mainstay at plenty of other trucks; besides, crepes were easier, Jean-Pierre said. He'd eaten plenty of the slender pancakes in France, where he spent part of his childhood, when crepe with butter and sugar was a favorite, inspiring the menu's "Plain Jane."

Road trip: Rather than rely on memory, Jean-Pierre returned to France to study crepe-making in Brittany, considered the crepe's birthplace. The Bisilliats name each menu item after friends and family. They've created so many combinations that they've run out of names, John-Pierre said, with a laugh.

Find it: The truck has no set schedule, traveling among farmers markets, festivals and other gatherings in Bucks, Montgomery, Chester and Philadelphia counties. They also cater. Check the schedule at bonjourcreperie.com or on Facebook, or call 267-261-6735.


The Daily News explores the area's mobile deliciousness every other Thursday. Reporters Dana DiFilippo, Jason Nark and David Gambacorta trekked to the Navy Yard to check out the above wheeled eatery.

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