On Monday May 31st and Tuesday June 1st, Crêpe and Cake, a food truck that sells fresh crêpes, came to BSM to provide french class students with a fun end of the year treat.

Students taking a French class got to spend part of their class period outside by the baseball fields ordering and eating crêpes. This food was created in 13th century France by accident when a housewife dropped a small amount of batter onto a flat cooktop. They are often considered “thin pancakes” and have been enjoyed by the French for many years. The food truck experience gave students a chance to link with the country and language they have been learning about. “It connects to the overall history of France and how important food is to the history of their country,” French teacher Fred Bandel said.

Another way this opportunity connected to French class was how the students ordered. Students used what they learned in class to speak to the Crêpe and Cake employee and ask for the crêpe of their choice. “We were encouraged to order in French,” Junior Grace Eigner said.

Crêpes are rarely eaten plain, they usually have some sort of sauce or flavorful addition folded in. The options given to students included sweet and savory. For the savory options, the truck offered the Monsieur (ham and gruyere cheese), Pesto (pesto and gruyere cheese), and Merci (turkey, cranberries, and gruyere cheese). The sweet options included Nutella, strawberry, and cinnamon sugar. Those could have whipped cream added for an extra charge of one dollar. “I got the strawberry one with whip cream, and it had sprinkles, because I don’t like Nutella and I was in the mood for something sweet since it was earlier in the day,” Eigner said.

Overall, Crêpe and Cake was very popular and appreciated among the students. Some students not in a French class used the time during their free hours to go and check it out. Many who tried it felt positively about their experience and enjoyed having the chance to buy food that is uncommon to everyday life in American culture. “Food trucks should be a weekly thing,” Eigner said.