Buy in your local supermarket!
Cleveland Quick
About Us
Alamarra mixes are used by creperies, restaurants, coffee shops, wine shops, yogurt shops, ice cream shops, food trucks, theme parks, and well-known institutions all over North America. Now the time has come to provide these same professional mixes for retail distribution under the brand “Cleveland Quick”. A brand that reflects the pride of its metropolitan origins.
World-Class Mixes
Available In Your Local Supermarket
Alamarra has made quality mixes for professional chefs and restaurants around the world since 2002. Now you can enjoy the same world-class quality with more convenience in our retail products.
Crepes
Gluten Free
Waffle & Pancake
History
Cleveland Quick
Started in 2000 with the Boros family recipe for Hungarian crêpes (Palacsinta), we wanted to develop an instant crêpe mix that had a long shelf life and only needed water to make a perfect crêpe batter. We tested many different combinations of dry ingredients until we successfully developed a dry mix recipe that when added water, would make a batter with the same taste and texture as the original batter recipe made from perishable ingredients.
The Hungarian Mix was wonderful for breakfast and dessert crêpes but a little too sweet for entrées. So we went through the testing process again and developed a Parisian “Original Style Mix” that is addictively delicious.
How To Make It
One cup of the mix is added for each cup of water
The recipe has been fine-tuned for superior taste and texture. Variations have been developed and used to manufacture professional commercial mixes for restaurants all over North America.
The mix was formulated to produce the world’s best complete instant mixes that only require the addition of water to make a batter.
We Make Sure
It’s Gluten-Free
Wheat flour-based mixes and gluten-free mixes are made in separate facilities; besides being made in a gluten-free facility, every batch sample of a gluten-free mix is tested with an EZ.
Gluten test strip to eliminate any possibility of incoming ingredient contamination.