It’s a simple treat, just milk, eggs and flour cooked on a griddle, fundamentally the same as pancakes served in dive diners across America. Thing is, the French do it better. Or the Vietnamese. Or The Brits. Turns out, the crepe bandwagon has rolled into Tampa Bay. Earlier this year, L’Olivier Creperie opened in St. Pete, stuffing delicate buckwheat flapjacks with ham and cheese, or schmears of nutella and chunks of ripe banana. Toasted Pheasant Bistro, helmed by Brit ex-pat Peter Leonavicious, serves crepes with classic bistro fillings. La Creperia in Ybor has been doing it for a while now. BT Nguyen of Restaurant BT will inject her own Asian influence into the fray later this year. At this rate, it’s only a matter of time before Waffle House jumps on board.
This article appears in Sep 10-16, 2008.