2026 Training Programme
Become a
Professional Crêpe & Galette Maker
in 4 Days in Caen
A hands-on crêpe and galette making course in Normandy, France — 100 % practical, on professional bilig griddles, in real working conditions. Ideal for a career change, starting a crêpe stall or food truck, or opening your own crêperie.
Caen & Normandy: easy to reach from England
Normandy is one of the closest parts of mainland France to the UK. Whichever way you prefer to travel, Ifs (Caen) is easy to reach in half a day or less.
By ferry
Brittany Ferries sails direct from Portsmouth to Ouistreham (Caen), around 6 hours by day or overnight in a cabin. You can bring your car, park it, and drive straight to Ifs in about 15 minutes.
By train
Take the Eurostar from London St Pancras to Paris Gare du Nord (about 2h15), cross Paris to Gare St Lazare, then a direct SNCF train to Caen (around 2 hours). Door to door in roughly half a day.
By plane
Fly into Paris (Orly or Charles de Gaulle) or a regional airport, then continue by train or hire car to Caen. Caen–Carpiquet airport also offers limited seasonal connections.
By car
Via the Eurotunnel (Folkestone–Calais) or a shorter ferry crossing (Dover–Calais), then around 3 hours' drive on French motorways to reach Caen and Ifs.
Master the art of the galette and the crêpe in 4 intensive days
Wheat-flour crêpe batter, buckwheat galettes, cooking on the bilig, sweet and savoury fillings, menu design, cost management: in 28 hours of intensive hands-on practice, you'll gain all the operational skills of a professional crêpe maker. No abstract theory — only real techniques, tested recipes, and authentic hands-on practice in our fully equipped workshop in Ifs, near Caen.
100% hands-on
From the very first morning, you're at the bilig in your chef's hat. Techniques are learned through repetition, not reading.
6 trainees max
Every movement is observed, demonstrated and corrected in real time — individual coaching that larger schools simply can't offer.
Trainer rated 20/20
Trainer satisfaction score awarded by 2025 trainees. Mikaël Mesrouze, a recognised expert, trained alongside France's "Meilleurs Ouvriers de France."
Qualiopi certified
State-recognised certification since 2020, required by funding bodies such as FAFCEA, OPCO and France Travail.
Certificate provided
Every trainee leaves with a training certificate detailing all the skills acquired.
Full training pack included
Technical sheets, illustrated recipes, technology notes — a complete resource to keep progressing after the training.
Crêpe or galette? And why learn in Normandy, not Brittany?
A crêpe is made from a wheat-flour batter and is traditionally sweet. A galette is made from buckwheat flour, naturally gluten-free, and traditionally savoury. Both are part of the same trade, and our training covers both in full.
Crêpes and galettes are usually associated with Brittany — but the craft is just as rooted in neighbouring Normandy, where our workshop is based. Training here means the same authentic techniques, without Brittany's peak-season crowds and prices, and with the shortest, simplest crossing from the UK: straight into Ouistreham (Caen) by ferry, 15 minutes from our centre.
From career change to starting your own business
No prerequisites. Whether you're a complete beginner or looking to professionalise an existing activity, this training adapts to your level.
4 days, 28 hours — from the bilig to a complete menu
Tuesday to Friday, 8am–3:30pm: a professional pace, a logical progression, and skills you can use immediately.
🔥 Mastering the bilig
- First use and maintenance of the professional bilig griddle
- Mastering temperature zones and even heat distribution
- Cooking technique: consistency, thickness, flipping
- Continuous production and managing service pace
🌾 The batters
- Wheat-flour crêpe batter: balance, texture, resting, storage
- Buckwheat galette batter: Breton tradition, fermentation
- Adjustments for climate and equipment conditions
- Calculating quantities based on production volume
🍲 Fillings & recipes
- Savoury fillings: charcuterie, vegetables, fish, meat
- Sweet recipes: classic and creative
- Associated cooking techniques (egg, cheese, sautéed vegetables…)
- Careful plate presentation, professional plating
📋 Menu & management
- Designing an appealing, profitable menu
- Calculating ingredient costs and cost price
- Industry ratios for the crêperie business
- HACCP rules, allergen file, single risk-assessment document
🔔 Service & customer care
- Welcoming customers and taking orders
- Organising your workstation during service
- Time and priority management in production
- Advice on launching and running a profitable business
🎓 Method & tools
- Theory integrated directly into practice
- Trainer demonstrations followed by hands-on application
- Individual, real-time correction at every step
- Complete set of technical sheets provided at the end
The training in action
Discover the atmosphere of our sessions — a professional workshop, small groups, intensive practice.
Everything you need to know before enrolling
- Duration
- 4 days — 28 hoursTue–Fri, 8:00am–12:30pm / 1:00pm–3:30pm
- Price
- €1,680 net of VATFunding may be available depending on status
- Group size
- 6 spots max / sessionIndividual coaching guaranteed
- Location
- 2 rue des Bourreliers, 14123 Ifs, FranceNear Caen – easy access
- Prerequisites
- None — all levels welcomeBeginners and professionals accepted
- Certificate
- Awarded at the end of trainingDetailed, résumé-ready skills list
- Equipment
- Everything provided on siteBring your own professional workwear
- Access time
- About 1 monthDepending on session availability
- Accessibility
- Disability accommodationContact us to adapt your welcome
Mikaël Mesrouze — Crêpe-making expert, exceptional teacher
Trained alongside "Meilleurs Ouvriers de France" and in prestigious establishments, Mikaël Mesrouze has made passing on his craft his life's work. He doesn't teach theory — he shows you the technique, has you practise it, and corrects you in real time until every movement is natural and precise.
His approach: caring but demanding, a focused yet friendly atmosphere, and fast progress. In 2025, his trainees rated him 20/20 for trainer satisfaction — a unanimous recognition reflected in every review.
Results that speak for themselves
Every session is evaluated by trainees at the end of the training. Here are the 2025 figures.
Upcoming sessions available
Only 6 spots per session. Enrolments close quickly — reserve your spot now.
→ Friday 11
→ Friday 6
→ Friday 15
→ Friday 12
→ Friday 7
→ Friday 9
Request your spot
Pick any date that suits you — we'll confirm the closest available session. We reply within 24 business hours.
By submitting this form you agree to be contacted by ABPG Formations about your enquiry. We never share your details with third parties.
What our trainees say about the training
Career changers, craftspeople, enthusiasts — everyone leaves with real skills and pride in what they accomplished in 4 days.
I was lucky enough to do my crêpe-maker training with chef Michaël, who is very professional, serious and a great teacher who makes you want to push yourself and gives you good practices. Thank you for this training.
A training that far exceeded my expectations. Mikaël explains things with incredible simplicity and you can see yourself progressing day by day. I'm leaving with real skills and, above all, the urge to get started. Thank you for this wonderful week.
Excellent trainer, very professional. You learn fast in a great atmosphere. I recommend it without hesitation.
Clear, efficient and very well-structured training. You can feel the experience and the teaching skill. I really recommend it.
I loved this training. Lots of practice, clear explanations and a genuinely caring trainer. The pop-up restaurant is a real plus for getting real-world experience.
A lovely discovery. I didn't think I'd learn so much in such a short time. Thank you Mikaël for your patience and good humour.
Your training could be 100 % funded
Depending on your status (craftsperson, employee, jobseeker, business owner), several schemes can fully fund this training. We help you put together your file.
FAFCEA
For craftspeople registered with the French trade register — funding of up to 100%.
OPCO / OPCALIM
For employees in the food, bakery, pastry and restaurant sectors.
France Travail
For jobseekers retraining — AIF funding available upon quote submission.
AGEFICE
For self-employed business owners and managers under the RSI or general scheme.
Company training plan
For businesses looking to fund their staff's skills development.
Self-funding
€1,680 net of VAT — an accessible price for professional-quality training.
Your questions before getting started
Prerequisites, funding, workwear, career prospects, certificate… find the essential answers below.
⭐ Where can I stay during training week?
The centre is located in Ifs, about 10 minutes from Caen. Several hotels and Airbnb accommodations are available nearby. Contact us for specific recommendations.
⭐ Is the training accessible to beginners?
Yes, there are no prerequisites. Techniques, methods and recipes are explained step by step. The trainer adapts to each trainee's level.
⭐ What's the difference between a crêpe and a galette?
A crêpe is made from wheat-flour batter and is traditionally sweet. A galette is made from buckwheat flour, naturally gluten-free, and traditionally savoury. The training covers both.
⭐ Will I actually get hands-on practice?
Yes, from the very first hour. The training is mostly practical: cooking on the bilig, making batters, fillings and real service.
⭐ Can I open a crêperie, food truck or market stall after the training?
Yes. The training includes cost management, menu design, HACCP hygiene rules and practical advice for launching a crêperie, a food truck or a market stall. Many former trainees have successfully launched their own venture.
⭐ Is the equipment provided?
All professional equipment is provided on site (bilig griddles, spatulas, rateaux, ingredients). You should bring appropriate workwear.
⭐ What clothing should I bring?
Kitchen clothing (jacket or apron), closed, sturdy shoes, and possibly a hairnet. See our clothing guide on the blog for details.
⭐ Can the training be funded?
Yes, depending on your status — FAFCEA, OPCO, France Travail, AGEFICE. We help you identify the right scheme and put together your file.
⭐ Will I receive a certificate?
Yes, a training certificate is given to every trainee, detailing the skills acquired and usable with employers or funding bodies.
⭐ What language is the training in?
The training is delivered in French by our French-speaking trainer. To support international trainees, all written course materials — technical sheets, recipes and documentation — are provided in English.
⭐ How do I enrol?
Via the online enrolment form or by contacting us at +33 2 31 82 59 51. We confirm your spot within 24 business hours.
Discover the full ABPG catalogue
13 professional trainings in food-craft trades — pastry, chocolate, sugar art, snacking and more.
Outdoor treats
Waffles, doughnuts, chichis, churros
🎂CAP Pastry Chef
Complete diploma-level training
🍰Entremets
Modern pastry techniques
🍬Macarons
Perfect shells & fillings
🍫Chocolate decoration
Prestige finishes for pastry
🌸Pulled & blown sugar
The art of sugar for beginners
🍞Snacking
Upscale sweet & savoury
🍱Catering dishes
Daily specials & buffets
Useful articles to prepare for your training
Ready to become a
Professional Crêpe Maker?
Spots are limited to 6 per session. Enrol now or contact us for personalised funding support — response within 24 business hours.