Crepes 'n' Crepes

My friends and I refer to Crepes ‘n’ Crepes as just Crepes. We go there often, and for many reasons. It is good on a Sunday morning, when a good cup of coffee is the only thing that will obliterate your throbbing headache from the previous night’s festivities. It is good on a Saturday afternoon, to celebrate the coming of spring and sunny days. Inside the cramped dining room or at the bar, there is an ambiance at Crepes from across the pond, something sweet, homey, and oh so French.

Most of my Crepe memories are from the morning or afternoon, but recently I ventured there with a few friends on a weeknight. The usually bustling café was quiet and empty, and we got a prime table in the front–perfect for viewing crepe making on the huge round crepe griddles.

The first thing we did was the same thing we always do; order a huge cup of steaming coffee. This is no ordinary coffee, as our relaxed server explained. The coffee is made in Italian espresso machine, making it thick, rich, and topped with a créma (much like an espresso, but not quite as strong). Each cup is served with its own mini pitcher of cream, a luxurious touch that I look forward to each time.

Following our tradition, we ordered both savory and sweet crepes. In my opinion, dessert is just as important as the rest of the meal, and should often be consumed before the main course. Luckily, no one at Crepes will judge you for making dinner out of dessert, so take my advice and order a sweet crepe along with a savory one. The crepes served here are huge, so sharing is definitely a possibility.

I am a die-hard Nutella fan, as even overcooked broccoli would probably taste good with a dollop of the chocolate hazelnut spread. Well, probably not, but any of the crepes with Nutella are delicious. The strawberry Nutella crepe ($8.00) was delectable, with sweet ripe strawberry and melty chocolate all wrapped in thin tender crepe.

Call me unpatriotic, but I am not a huge apple pie fan. Overcooked apples in a syrupy sweet sauce–not my style. But the chunky apple crepe ($8.00) was tasty enough to convert me. The tender apples weren’t mushy, and were coated in a caramel cinnamon sauce.

After a taste of dessert, I was ready for dinner, and the savory crepes did not disappoint. The poulet au gratin crepe ($9.50) was a satisfying, stick to your ribs crepe. Tender chunks of chicken and mushrooms were swathed in a creamy sauce and topped with a crispy piece of Gruyere cheese. This crepe was lacking in salt, its only fault. The ratatouille crepe ($8.00) changes with the seasons, and is sometimes tomatoey, this time squash filled. We added creamy goat cheese ($2.00) and this crepe was perfect in that Provençal way–especially with the homemade walnut pesto and red pepper sauce that arrive in little plastic jars with every savory crepe.

Crepes is one of the few restaurants I would go to and eat alone–the food is that good. But it is best enjoyed with friends. A cramped table and a nourishing crepe make for some of the most memorable conversations. Just don’t forget to order the coffee.

Crepes ‘n’ Crepes

French Crepes│2816 E. Third Ave, 303-320-4184│$4.00-$11.00│Tuesday-Friday 10 a.m.-10 p.m., Saturday 8:30 a.m.-10 p.m., Sunday 10 a.m.-3 p.m. All major credit cards accepted.
Front Burner: Traditional French-style crepes made to order and filled with simple, fresh ingredients.
Back Burner: No reservations make getting a table difficult on busy weekend mornings.