French-born Gatene Potard and partner Andrew Hay christened their bright and funky caravan Sarazine, a French word for buckwheat, the main ingredient in savoury crepes.

The Otford couple have become welcome regulars in the northern suburbs since opening last month, popping up at Clifton School of Arts, Coalcliff Surf Club and Stanwell Park Beach.

“We wanted to start a restaurant two years ago, but on a trip back to France we saw some cute crepe caravans near the beach and even under the Eiffel Tower,” Ms Potard said.

“That was what we would rather do, have the mobility and flexibility of a caravan. It’s like travelling, that’s how we met, so it was meaningful for us.”

Sarazine serves sweet and savoury crepes, using locally sourced ingredients in classic French dishes made in the caravan by Andrew.

“Depending where we go, we do different menus and different ingredients every week,” Ms Potard said.

“We’re not importing French ingredients, there are gorgeous things produced here in Australia.”

Ms Potard believes the caravan, designed by a Bellambi couple, is the only dedicated crepe van in the country.

 From the response received so far, it seems the couple have found a true gap in the market appealing to the ever-expanding palate of Australian diners.

“We designed everything for the special use of crepe making,” she said.

“It lets us do very good food in the caravan.”