My name is Stéphane Beraza and I have been making crêpes since 2000. In 2008, I spent two weeks in Brittany (the french region where crepes were born in the 13th century) in the school of the master of crepes, to perfect my knowledge and to learn all the secrets about their preparation.

During my time there, I learned how to make the famous recipe of salted butter caramel sauce, which is the perfect and most traditional topping for sweet crepes.

In 2012, after 11 years in a small shop in the Montsouris Parc in Paris, I opened my own creperie-restaurant where my lessons take place.

After the advice of one of my friends, on the 24th of July 1999, I started my first Crepe Cooking Class in English.

In 8 months and before the Covid 19 crisis in March 2020, I taught more than 60 classes. The feedback was always fantastic, and for me, it was always a great pleasure to share my secrets with all my guests.