The sweet combinations are the most popular, especially Belgian chocolate or Nutella with fresh strawberries, raspberries, blueberries, banana and/or almonds. They top the chocolate and fruit with hand-whipped cream and a mocha, caramel or fruit sauce. Crepe Buena features butter, brown sugar, cinnamon, almonds and raisins. Pineapple, honey and walnuts fill Crepes de Pin.
Last week, a group of school children on a French class outing happily munched away on the sweet crepes. Café Creperi is open from 7 a.m. until 8 p.m., although they plan to stay open later to accommodate customers who say they’d enjoy a dessert crepe after dining out elsewhere.
The Stavrulakises also offers ice cream on crepes, but not just any ice cream. They feature flavors from their old friend Ellen Beal, whose ice cream shop stands across from Mykonos’ former location on Capitol Street.
Crepes aren’t only sweet treats. Café Creperi serves crepes with ham and cheese, eggs, jam, cream cheese or butter and apples to the breakfast crowd. They recently complied with on-the-go-customers’ requests and began serving bagels and muffins.
The menu evolves as they see needs develop. Savory fillings include Greek, cheese, shrimp, salmon and crab fillings. Stuffed with baby spinach, feta cheese, roma tomatoes, purple onions and olives, and dressed with their signature dressing at Mykonos, the Greek crepe bursts with fresh flavor.