Crêpe Expectations

Berry delight crepe, and a fun money-origami-covered register

Disclaimer: IT’S PRONOUNCED CRAPE, LIKE GRAPE WITH A C. I didn’t know that, and wanted all of you to enjoy my article as well as the clever restaurant name without pronouncing them “creepies”. 


Through crêpes are an example of a good idea that usually don’t stay good in execution, they can be reborn to be better than the laws of food should allow. This paradigm shift occurs at Crêpe Expectations, tucked in a long strip mall in Las Vegas.

Atmosphere:

Jam packed. This is the highest density of crêpe enjoyment I have ever seen. Luckily the register is easily reachable without interrupting anyone’s personal enjoyment. From there, a cash-origami register shows that this is no chain restaurant, and that the workers genuinely have fun working here. Or maybe it’s an elaborate Big Food ploy to imitate millennial playfulness. We’ll never know.
Anyway. The walls are purple and the menu is fascinatingly new. There is no industrial kitchen visible like in the back of a McDonald’s, just 3 hot tops with little wooden dough spreaders. Those crêpe stations are situated behind glass panels high enough to prevent customers from sneezing onto baby crêpes, but not so high as to act as a prison for those crêpe makers. There’s a small bar in front of the glass so you can watch crêpes being made as you enjoy their bigger counterparts. I like the part where a T made of wood is used to spread the dough into a circle. Apparently the spreaders are called crêpe spatulas.
Higher tables and chairs line the walls, with a solitary short table in the middle. Along the bathroom hallway in the back exist more couples tables of regular size. Enough for every standard distribution of the height spectrum.

Actual Food:

Crêpes are colloquially called “yums” from now on, as frankly I’m sick of typing this weird accent over ever “crêpe” I write. Their menu refers to them like this too, so don’t accuse me of being lazy. The yums come in Savory, Sweet, and Breakfast varieties. I ordered The Avalon, a sweet crêpe with pears, cheese, walnuts, and honey. A mistake. Pears aren’t sweet like honey or crêpe-bread are, and I could taste their sour the whole time. Same thing with the fruit heavy Berry Delight. Strawberries? Deliciously flavorful. Blueberries? Phenomenal and sweet. Blackberries? Different flavor but good all the same. Put them together along with some whipped cream and the artificial colloid wins every time. The combo is healthy but not delicious due to the berry sweetness becoming sour in the face of whipped cream. Cream trumps every sweetener Mother Nature has ever made.
The savory Grand Turk however was great. Savory goes so well with sugary crêpe-bread I can totally understand the American obesity epidemic. Turkey and tomato bring each other out, not to mention my personal preference for turkey. Dry turkey moist turkey good turkey evil turkey, as long as it’s in a sandwich with a fried egg I’ll be happy.


Rating:

14/19 crêpe spatulas. A fresh and fast-moving store churning out savory and sweet crêpes struggles to elevate nature’s products without losing its glory to man-made creations still can pull off what essentially is a chicken/turkey/beef wrap.

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