At Crepini^®, we’re all about the pursuit of better. You could say it’s in our roots.

At age 10, founders Paula and Eric immigrated from Ukraine and Moldova to the U.S. with their parents in search of a better life. A stop in Paris introduced them to crêpes, blending their love for Ukrainian blinis with French tradition. After years in corporate America and building a successful tech company, their passion for these foods led them to create Crepini in 2007, bringing crêpes to American tables.

Crepini quickly gained recognition with its Naked Crêpe and later revolutionized the market with its zero net carb, keto-friendly Egg Wraps. As the company grew, Paula and Eric’s son, Sam, and his wife, Lisa, joined the family business, helping expand Crepini’s reach to over 6,000 stores.

In 2022, Crepini sought a strategic partner for further growth and found the perfect match in Cal-Maine Foods, North America’s largest egg producer. Their partnership, formed in 2024, combines Crepini’s ready-to-eat innovation with Cal-Maine’s expertise in value-added egg products, paving the way for even greater expansion.

Currently, Crepini makes a variety of products - such as pancakes, wraps, crepes, and ready to eat filled wraps. 

How We

Paula

I love using Crepini at breakfast. I put a little yogurt or sour cream, adding a dollop of jam or a sprinkle of nuts. Plus a side of fresh berries!

Eric

My favorite way to eat Crepini is with any type of meat. Sometimes I like to add cheese or some veggies. 

Sam

My go-to is to crisp up my Crepini in a pan and then adding some cream cheese and smoke salmon. Adding some capers and scallions is a great touch!

Lisa

I absolutely love making our wraps into pasta. I try to eat lower carb being that I'm a Type 1 Diabetic. Our Egg Wraps make amazing pasta.