Eating a crepe on the go isn’t always possible, especially if it’s stuffed with drippy fruit sauces and loaded with cheese. However, once you become more adept, crepes turn out to be good mobile snacks. In Paris, you’ll find many crepe stands doling them out in wax paper or on paper plates. The Creperie, one of New York’s few take-out places serving an extensive lineup of these savories, prepares them hot and crispy right before your eyes. The crepe artist behind the counter of this Lower East Side 7×7 tiny cafe pours the exact amount of batter into three circular sizzling griddles spreading it into a thinner layer using a wooden spatula. Adding the toppings while still cooking, it’s finally folded and ready to eat.
If you’re just back from France and expecting a world-class crepe, you may notice the distinction but for the price ($7), and the intense flavors exploding in your mouth from these huge and heavy wraps make it a hit with me! And if the lines snaking out the door even at 1am on a Friday night are any indication, plenty of other folks agree. While waiting 10-15 minutes, take your pick from their selection of 55 different sweet (dessert) or savory (meal) crepes. The combination is up to you with ingredients ranging from fresh raspberry puree, mangos, nutella, and tiramisu to prosciutto, steak strips, dried tomato, goat cheese, mushrooms, brie, pear, and avocado. Dessert “upgrades” include a generous splash of Grand Marnier and very creamy high quality vanilla ice cream.