Evan Mayer and Jonathan Amato met in a Portland hostel on Halloween. "An absolutely ridiculous Halloween night," specifies Amato, who was donning a penguin suit that night. Having both worked in and owned restaurants, they quickly struck up a friendship. (An affinity for playing dress up may have also had something to do with it.) The duo—Mayer, 24, is from Alaska, and Amato, 26, from Virginia—landed here after the New Year, intent on breaking into Seattle’s burgeoning food truck scene.

In several days they’ll do just that with Crisp Creperie, a four-wheeler dedicated to the namesake item. The two describe their sweet and savory crepes as Northwest influenced and "a little bit renegade." The selection will change seasonally, and they’ll use local ingredients when possible. When asked to name his favorites from the menu, Amato responded with "all of it" but did offer one tantalizing combo: butternut squash, blue cheese from Rogue Creamery, onions, mozzarella, and maple syrup.

The smoothies and shakes are similarly inspired, with flavors like avocado and sea salt; basil and coconut milk; and walnut, honey, cardamom, and coriander. Vegans and folks who eschew gluten will find diet-accommodating batters. Expect coffee from Stumptown, and if their twitter feed is any indicator, lots of comedy. And maybe costumes.