Flat out

Owner Dewey Grande prepares a Sweet Tooth crepe with Nutella, banana and strawberries.

Owner Dewey Grande prepares a Sweet Tooth crepe with Nutella, banana and strawberries.


Kaffe Crepe is open Tuesday through Friday from 8 a.m. to 6 p.m., Saturday from 9 a.m. to 6 p.m., and Sunday from 9 a.m. to 5 p.m.

Kaffe Crepe has a simple menu with some unexpected twists. With coffee drinks and loose leaf teas, the small shop and its staff are are as inviting as the promise of thin pancakes filled with a variety of either sweet or savory goodies.

My group began with a bacon and egg crepe ($7.95). The bacon was almost paper thin, making it easy to cut through with knife and fork. Winning on presentation, the Madame crepe ($7.95) included a cheese blend of mozzarella, provolone, romano, and parmesan, thin-sliced deli ham and a sunny-side up egg. The edges of the crepe were folded in to form a square, with the unbroken yolk proudly in the center.

The Aloha ($7.95) with its cheese blend, ham and fresh pineapple was perfectly fine if—like my kids—you’re a fan of that combination. For a more intriguing mix of savory and sweet, try the Cowgirl ($6.95)—featuring brie, fig jam and arugula. The earthy cheese with fruity sweetness was balanced, but the peppery greens added something special.

Housemade hummus, feta, artichoke pesto, diced tomato and thin-sliced cucumber completed the Mediterranean crepe ($7.95). The hummus had a perfect lemon note, and the overall combination was really satisfying. A turkey pesto crepe ($7.95) with cheese blend, plenty of sliced deli turkey, diced tomato and pesto was pretty good. I enjoyed it more than the Buffalo chicken crepe ($8.95), with cheese blend, grilled chicken, Buffalo sauce, scallion and blue cheese. I’m a huge fan of Buffalo wings, but the cubes of chicken seemed more processed than grilled. The flavors were fair, but the texture was a little lacking.

The French Riviera ($8.95) was a bit of a surprise. The cheese blend, grilled chicken, artichoke heart, diced tomato and basil were great together, and the chicken in this crepe had better texture. I’m not sure how to explain that. It had an excellent blend of classic flavors, but then I’m a sucker for anything with cheese, basil and artichoke.

From the sweet side of the menu, we tried a classic crepe ($3.95) with vanilla sugar, butter and a touch of lemon. With a healthy dollop of fresh-whipped cream on top, this was my kind of pancake. Each bite was a creamy, sweet, slightly tart pleasure.

The Sweet Tooth ($3.95) features Nutella, vanilla sugar and choice of sliced banana or strawberries. We chose the latter. As can be expected, the hazelnut/chocolate spread paired perfectly with the berries, and the overall effect was something not nearly as sweet as I’d expect. For that, I’d recommend the cookie butter crepe ($6.95) stuffed with Biscoff cookie spread and crumbs, banana and vanilla sugar. Biscoff is a spiced Belgian shortcrust cookie that is apparently a European favorite with coffee drinks. At some point, they created a spreadable version of the same ingredients; this, plus cookie crumbs, lends itself to a dessert crepe that’s a little crunchy, a bit creamy and a whole lot of sweet.

We ended with an apple pie crepe ($6.95) of graham cracker, apple filling, caramel and vanilla sugar. The fruit still had some bite, and the spices were classic apple pie. The cracker bits provided texture, and a heavy dose of that fresh whipped cream made it seem like pie ala mode—a pretty decadent way to cap an overall enjoyable experience.