Crepe Expectations seemed a bit of an outlier when it opened in 2011, tucked into a strip center on busy Eastern Avenue. Crepes in the United States were a vestige of the ‘70s, no?
No! And husband-and-wife owners Lou and Jenn Remillard proved that as they rapidly built an avid following.
It’s a cozy place; former Review-Journal restaurant critic Heidi Knapp Rinella advises getting in early to avoid what will become a formidable rush of those crowding in for the sweet, savory and breakfast crepes.
For breakfast, the Sunday Morning crepe has a simple stuffing of scrambled eggs, seasoned potatoes and jack cheese. The Rosarito and The Marco Polo kick things up a notch, the former with chorizo and guacamole, the latter with Italian sausage (both with scrambled eggs and jack cheese).
On the savory side, The Caprese comes filled with mozzarella, tomato, basil and a light pesto sauce, while The Del Mar delivers a filling of sauteed shrimp and zucchini in lemon-butter creme fraiche sauce. Sweet crepes are mostly based fruit-based, such as The Perfect Combination: strawberries, chocolate drizzle, whipped cream and powdered sugar. Wash them down with a Mimosa Trio Sampler.