American pancakes with Lotus Biscoff spread and raspberries
A pancake with strawberries and ice cream on a table in Varaždin
A pancake with Oreo biscuits and a scoop of ice cream
An autumn pancake alongside a coffee with milk foam
Two fruit pancakes and an iced coffee on the terrace
A chocolate-covered pancake on a terrace in the town centre
A board with American pancakes, strawberries and roses
A birthday pancake with a candle and raspberries
The autumn pancake offer with pumpkins and leaves
Two Valentine's Day pancakes decorated with rose petals
A pistachio pancake and homemade lemonade on the promenade

About us

The story of a crêperie that began out of a love for pancakes.

The P'alapassion crêperie storefront in Varaždin
The Čakovec crêperie entrance decorated with balloons on opening day
Pancakes with candles shaped like the number ten

2016.

Opening in Varaždin

Until then Varaždin had no crêperie of its own. That struck us as a missed opportunity, so we opened our doors at Gajeva 12 and brought the French crêpe tradition to town. Thin batter, generous filling and plenty of passion. The recipe has not changed since day one.

The P'alapassion crêperie storefront in Varaždin

2016.

Opening in Varaždin

Until then Varaždin had no crêperie of its own. That struck us as a missed opportunity, so we opened our doors at Gajeva 12 and brought the French crêpe tradition to town. Thin batter, generous filling and plenty of passion. The recipe has not changed since day one.

The Čakovec crêperie entrance decorated with balloons on opening day

2021.

A second crêperie in Čakovec

After five years in Varaždin we noticed how many of our guests were coming from Međimurje. Getting closer to them seemed only logical, so we opened our second place at Kralja Tomislava 26 in Čakovec. The same menu, the same pan and the same crew behind the plate. Only the town changed.

Pancakes with candles shaped like the number ten

2026.

Ten years

Ten years have passed since the first pancake we baked in Varaždin. Along the way we opened a second place, widened the menu and met plenty of people who have been coming back from the start. What has not changed is the way we work. We still make every pancake with the same passion as on day one.

How our pancakes are made

Fresh batter

It all starts with the batter. We prepare it every morning from fresh eggs, milk and flour, with no ready-made mixes. Nobody sees this step, yet it decides whether a pancake turns out thin and soft or just another pancake.

Cracking a fresh egg into a bowl of pancake batter, with a jug of milk, a bowl of flour and eggs on the work surface

Baked in front of you

No pancake sits waiting on a plate. We bake it only once you order, on the hot plate and in front of you, in a few turns. That is why it reaches you warm, soft and exactly the way you want it.

A thin pancake baking on the hot plate, its edge lifted with a spatula
Chocolate filling spread over a freshly baked pancake with a spatula, beside a bowl of fresh fruit

Filling of your choice

Put the filling together your own way or stick to a tried combination from the menu. The choice is wide enough to try something new every time.

See the menu

What sets us apart