Article by media partner Cuisine Noir, the country’s first Black culinary lifestyle outlet since 2009 dedicated to connecting the African diaspora through food, drink and travel.
Before Simon Adde became known for serving authentic French crepes across Los Angeles, he spent nearly a decade building a professional boxing career that began almost by accident. The journey from the boxing ring to the crepe griddle was far from straightforward, but today that unlikely combination lives on in the name of his business, Knockout Crêpes.
Offering authentic French crepes in Los Angeles and neighboring communities, Knockout Crêpes pops up at farmers’ markets and even provides catering.
Adde was raised in Les Yvelines, a department (division) located in the suburbs west of Paris, France. He started making crepes as a business about 15 years ago, but the food is something he has always loved.
“Growing up, my mother used to host designated crepe nights,” Adde explains. “When I went to my father’s house, it was the exact same thing. He would make crepes because he knew how much I loved them.”
Classic French Crepe Recipe
Crepes are French-style pancakes—thinner and more delicate—made with just flour, eggs, milk, and butter, cooked flat on a griddle, then rolled or folded around savory or sweet fillings. Crepes are as common in France as pancakes and waffles are in the United States, and are used for snacks, dessert, or even as a main course.
Every February 2, there is a crepe holiday celebrated in France called La Chandeleur. “In France, eating crepes is a shared, communal moment,” says Adde. “We put a massive pile of plain crepes right in the middle of the table with all the different toppings arranged around it, and everyone builds their own nonstop. It is just a guaranteed good time spent with everybody.”
The idea of a crepe business was inspired by vendors situated in Paris. Adde noticed they would set up on every bridge in tourist areas, making and selling crepes to people as they walked by. “One day, I talked with one of the guys just to find out how much he makes and what his day looks like. I told him he had a great view and it was nice to work outside, and he said he really liked it.”
From there, Adde decided to level up his skills by practicing on friends. After a couple of years of stuffing his social circle, he decided to pursue formal training. “To get better, I worked as a cook in a kitchen making crepes and pizza for another two to three years. I have always been a big fan of cooking and have cooked since I was about five or six years old. My mother put me in the kitchen and helped me learn, and I always loved it.”
By Stephanie Teasley
