Small unique place that delivers on flavor! It's totally worth the calories! They have a lot of choices with exciting flavor combinations. We started with the sweet crepes to play it safe and are now looking forward to going back and trying a savory one. The staff are very friendly - we were immediately greeted when we walked through the door and provided a menu. They have the art of local artists on the wall, giving the place a hip fun vibe. I really can't recommend this place enough!
Surprisingly enjoyable brunch spot with local wall art and hip vibe. The menu consist of both savory and sweet crêpes.
Coffee was freshly brewed and full bodied. Note that they do not have de-caffeinated coffee.
If you have food allergies just pay attention, that you receive the food or alterations that you ordered.
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The Crepe Bar, owned and operated since 2012 by Chef Jess Kraus, offers a delicious adventure in the art of breakfast, featuring sweet and savory crepes.
Local art lines the walls of the South Tempe eatery, and the relaxed atmosphere is a welcome place for meetings or brunch.
From humble beginnings in a double-wide trailer in Indianapolis, Chef Kraus was raised by a single mother who passed away from cancer when he was 14. Dropping out of high school to pursue culinary school, he aimed to honor his mother's memory, and her love for the most important meal of the day.
The inspiration for crepes came in the form of a trip to Paris. He spied the ubiquitous Nutella crepe all over Paris, and the idea of the Crepe Bar took shape. More than ten years after its inception, it is listed on food critic Dominic Armato’s (dining critic for the Arizona Republic) list of ‘100 essential Phoenix-area restaurants.’
Chef Kraus’ passion has earned him a Tempe proclamation on August 9th, Crepe Bar Day. His culinary skills have also landed him on Food Network, and a feature in local food writer,Christina Baruetta’s cookbook, Phoenix Cooks.
This Food Network Chopped Chef supports two non-profits, TCAA and Nourish Phoenix, where he started the “Think Inside the Box”campaign. With his ‘no waste’ mentality of food, the concept was creating and inspiring multiple meals with the boxed foods.
“Labor and supplies is a small price to pay for giving back,” says Chef Kraus, who donates time, staff, and resources to many benefit dinners.
Currently, he is competing in Supermarket Stakeout, on Food Network. If he wins, the prize of a year’s worth of groceries will go to Phoenix families in need. (Catch him on the 16th episode).
His love and philanthropy fill many needs. And the crepe bar is just the place to taste a bit of that love.
Must-try items on the menu:
First Time ............................................................................................ . ..............$11 Nutella, Banana Brûlée, Banana Chips
Buckwheat Crêpe & Honey.......................................................................$12 Lemon Curd, Sonoran Blossom Honey, AZ Candied Pecans
Grand Prix...........................................................................................................$13 Coffee Crêpe, Crispy Pork belly, Espresso Maple, Chili Aioli, Egg up
Yogurt Parfait................................................................................................................. $8.5
House Granola , AZ Honey, Fresh Berries
Arizona Orange Blossom Honey Butter with Figs Toast .............................$7
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