CREPES IN THE CITY

By Cristy Miller
Photo by Liz Reiff Sloan

This beloved neighborhood creperie re-opens in a new, bigger space.

Crepes in the City is the story of the little engine that could. What started as a tiny operation in the Washington Avenue Post on Saturdays and Sundays-you could order a crepe and pick up stationery and offi ce supplies at the same time-slowly turned into the city spot for a weekend breakfast. In the small Post location, this crepe factory began turning out dozens of crepes to city residents-even as many as 100 crepes in one Sunday service. As a Downtown loft-liver, it was a destination I'd walk to almost every weekend. Whether it was product demand or the dream (or a combination of both) of owners Mary and Jose Gonzalez, Crepes in the City fi nally moved into its own space around the corner. Now much bigger and a bit more fi tting for a neighborhood creperie, the space refl ects the friendliness of its owners-communal dining picnic tables, a mural, local art and photographs. Simple French-countrystyle tables and chairs and a hidden adjacent patio also add to the space's cozy and eclectic appeal.

A well-made crepe should never trump the flavors of its ingredients; it's a blank canvas that merely holds the ingredients together, allowing the chef to create a harmonious combination of fl avors. The ones at Crepes in the City, available with your choice of white, buckwheat or herb flour, are thin and light, with a slightly crispy outer edge and platter-size servings. My insatiable sweet tooth usually overrides my decision to enjoy a savory crepe more often than not, but of the several ones I've tried, my top picks would have to be the Bon Jour, the same concept as a breakfast burrito with eggs, choice of ham, turkey or bacon and cheese, and the Tuscan, a blend of basil, sun-dried tomatoes, pine nuts and mozzarella. The Royale also tops my list and comes wrapped with bacon, Portobello mushrooms, caramelized onions and Gruyère cheese. The brie and apple crepe features sliced green apples, walnuts and red grapes and is served with a side of dipping sauce, while the Island crepe tastes like a Hawaiian pizza, with mozzarella cheese mixed with ham, diced pineapple and spinach, drizzled with honey mustard.

While the savory crepes (including vegetarian, meat and seafood options) slightly outnumber the list of sweet crepes, there are enough options to have you second-guessing your order-"the Tropical, no wait, the Strawberries and Crème." The one I almost always end up ordering is the Crepe de Artist, with fresh strawberries, julienne mango, walnuts and coconut, topped with whipped cream and powdered sugar. The Cielo is a chocolate dream with strawberries, a creamy blend of Nutella and manjar blanco-similar in fl avor and texture to dulce de leche-that is fi nished with a dollop of crème fraíche. The Damascus is a unique twist on the French archetype, combining brown sugar, olive oil and orange slices with a sprinkling of cinnamon.

While the focus at Crepes in the City is clear, there's also a breakfast menu with items such as morning crepes (like the peanut butter and jelly), moist waffl es with fruit, quiche and homemade muffi ns and scones. A small selection of soups, salads, sandwiches and smoothies are also available, with standouts including a chicken parisienne with Havarti cheese and the city salad, tossed with mandarin oranges, strawberries, blackberries, walnuts and bleu cheese. Wine, beer and a handful of cocktails are available to enjoy anytime, but the best time to sip is on Friday night, when the creperie stays open until 11pm and features live music by local musicians. Guess it's true: At a place like this, you really can have your crepe and eat it too.

Where To Eat

CREPES IN THE CITY

500 N. 14th St.
Downtown
314.436.1900


Crepes: $4.75-$10