A homage to the traditional French breakfast with a Hawaiian twist.

Parisian Classic

Yogurt Parfaits

A sweet crepe that balances sweetness with specialty coffees.

Berry Bliss

Savory crepe offering a satisfying and hearty start to the day with locally sourced ingredients.

Spinach Feta Symphony

A savory crepe that provides a perfect blend of flavors and ingredients.

Smoked Salmon Sensation

Gluten-Free Crepes

A sweet crepe that is a morning dessert haven.

Nutella Nirvana

Bursting with the freshness of local produce.

Fruit Bowls

A crepe bursting with the freshness of local fruits.

Tropical Delight

In a medium bowl, whisk the eggs with salt, black pepper, and chopped chives. Stir in the diced ham and fresh pineapple.

Prepare the Filling

In a large skillet, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently until the eggs are just set. Sprinkle the shredded Gruyère cheese on top and let it melt slightly.

Cook the Eggs

Slice the croissants in half horizontally. Place a generous amount of the egg and ham filling inside each croissant half.

Assemble the Croissants

In a small bowl, whisk together olive oil and balsamic vinegar. Toss the mixed greens with the dressing. Serve the stuffed croissants alongside the dressed mixed greens.

Serve with Salad

Croissants

Eggs

Diced Ham

Fresh Pineapple, diced

Shredded Gruyère cheese

Fresh Chives, chopped

Salt

Black Pepper

Butter

Mixed Greens

Olive Oil

Balsamic Vinegar

Wash the mixed berries under cold water and pat them dry with a paper towel.

Prepare the Ingredients

In a glass or bowl, start by adding a layer of Greek yogurt at the bottom.

Layer the Parfait

Add a layer of granola on top of the yogurt.

Add Granola

Place a layer of mixed berries over the granola.

Add Berries

Repeat the layers until the glass or bowl is filled, finishing with a layer of berries on top.

Repeat Layers

Drizzle honey over the top layer of berries.

Drizzle with Honey

Sprinkle chia seeds over the parfait for added texture and nutrition.

Add Chia Seeds

Garnish with fresh mint leaves before serving.

Garnish

Greek yogurt

Granola

Mixed berries (strawberries, blueberries, raspberries)

Honey

Chia seeds

Mint leaves (for garnish)

In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and a pinch of salt until smooth. Stir in the melted butter and let the batter rest for 30 minutes.

Make the Crepe Batter

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes or until the edges start to lift. Flip and cook for an additional minute. Repeat with remaining batter.

Cook the Crepes

all-purpose flour

milk

eggs

sugar

vanilla extract

salt

butter (melted)

In a mixing bowl, whisk together the all-purpose flour, milk, eggs, and salt until smooth. Stir in the melted butter and set aside for about 15 minutes.

Prepare the Crepe Batter

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the fresh spinach and cook until wilted. Remove from heat and stir in the crumbled feta cheese and black pepper. Allow to cool slightly.

Make the Filling

Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom. Cook for 2-3 minutes until the edges lift. Flip and cook for another 1-2 minutes. Repeat with remaining batter.

Place a generous spoonful of the spinach and feta filling onto one half of each crepe. Fold the crepe over the filling and serve warm.

Assemble the Crepes

In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and melt a little butter. Pour about 1/4 cup of the batter into the skillet, swirling to coat evenly. Cook until the edges start to lift, about 2-3 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter, adding more butter as needed.

In a small bowl, mix together the cream cheese, capers, fresh dill, and lemon juice until well combined.

Spread a generous amount of the cream cheese mixture on one half of each crepe. Top with slices of smoked salmon. Fold the crepe over and serve immediately.

butter

smoked salmon

cream cheese

capers

fresh dill

lemon juice

In a mixing bowl, whisk together the gluten-free flour and salt. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.

Make the Batter

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling it around to spread evenly. Cook for 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter.

Fill the crepes with your choice of sweet or savory fillings, fold or roll them, and serve immediately. Enjoy your gluten-free indulgence!

Serve

Gluten-free all-purpose flour

Milk

Butter, melted

Vanilla extract

In a mixing bowl, whisk together the flour, milk, eggs, melted butter, vanilla extract, and a pinch of salt until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter into the skillet and swirl to evenly coat the bottom. Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.

Spread a generous layer of Nutella on one half of each crepe, fold it over, and serve warm. Optionally, top with powdered sugar, sliced bananas, or whipped cream.

All-purpose flour

Wash all the fruits thoroughly. Hull the strawberries, slice the bananas, peel and slice the kiwi, and chop the mango and pineapple into bite-sized pieces.

Prepare the Fruits

In a large mixing bowl, combine all the prepared fruits.

Combine the Fruits

If desired, drizzle honey and lime juice over the fruit mixture and gently toss to coat.

Add Optional Ingredients

Scoop the fruit mixture into individual bowls and serve immediately.

Strawberries

Blueberries

Banana

Kiwi

Mango

Pineapple

Honey (optional)

Lime juice (optional)

In a mixing bowl, whisk together the flour, milk, eggs, and vanilla extract until smooth. Let the batter rest for at least 30 minutes.

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour in about 1/4 cup of the batter and swirl to coat the bottom of the skillet. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter, adding more butter as needed.

While the crepes are cooking, prepare your choice of tropical fruits such as mango, pineapple, and kiwi. Cut them into small pieces.

Prepare the Fruit Filling

Place the cooked crepes on a plate, fill each with a generous amount of the prepared fruits, and fold them over. You can also drizzle honey or maple syrup on top for added sweetness.