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So Why Benny’s?

Inspired by my grandfather Benjamin “Benny” Shear, Benny’s Crêpe Café continues his legacy as one of the original “food truckers”. As a World War I veteran he returned home to become a fruit and vegetable peddler in Medford. He loved his customers and he loved his produce. These are our roots, and at Benny’s Crêpe Café we will be taking his passion to the next level.

Carrying on my grandfather’s tradition, our mission is to provide Bostonians with crêpes and omelettes made from the highest quality local ingredients, serving a robust breakfast and satisfying lunch every day. At Benny’s, we have no other priority than your happiness and we believe our focus on service and our obsession with quality will bring you back time and again.

Frank Shear, President

The History of Crêpes

Almost every country has its own version of the crêpe, but it was in France’s Brittany region where the tools and techniques were created and perfected, elevating the crepe to an art form.

In the early days of the crêpe, white flour was an expensive product, reserved only for royalty that why savory crêpes were traditionally made with buckweat , a easy to grow plant..

As farmers became wealthier, they began to enjoy sweet white flour crêpes as an after-dinner treat or with coffee for breakfast.

In Paris and the South of France, crêpes were essentially a dessert, served in fine restaurants, thanks to Henri Charpentier who in 1895 as a young man from the South of France, went to Monaco to work for the Café de Paris with his uncle, the famous chef Escoffier.

One evening , the Prince of Wales requested a crêpe for dessert. Henri raced to the kitchen and prepared a crêpe with an orange sauce flambé. He named the Suzette in honor of the beautiful young lady who accompanied the Prince. The rest is history…the Crêpe Suzette became the most celebrated French dessert. Chef Henry Charpentier retired in Redondo Beach where all the rich and famous waited sometimes months do get a table at his small restaurant on Pacific Coast Highway.

The future of the crêpe is still wide open, constantly being re-imagined in kitchens (and food trucks) around the world. Benny’s Crêpe Café has taken their expertise and experience to infuse the history of the crepe into its future.