From its thin skin to its ability to be served sweet or savory, the crepe lends itself to all three meals and remains elusive in my culinary tool belt. Though it may be the staple of any chef, creating the the perfect crepe is no easy feat. Combining the right amount of ingredients, wet and dry, can make or break one’s ability to smooth, swirl, and turn out a seamless crepe. After trying this myself many times, I’ve decided to leave it to the experts.
From the moment I stepped through the door, I knew I was in for a fun evening. Hanging from the ceiling to my right were two Knotted Melati chairs with decorative throw pillows and footstools. Both hung facing a beautiful view outside the large picture window. Just beyond the hanging chairs on the wall was a one-of-a-kind mural created by artist Carrie Ellen Carlisle of Logan, Utah.
Above the granite coffee bar to the left was a flock of hand-creased origami cranes crafted by the owners of The Crepery. We were greeted by a barista named Marcus and welcomed by manager Mitchell.
My order was a savory crepe, “the Italiano,” stuffed with fresh Roma tomatoes, sliced mozzarella cheese, and smeared with fresh basil pesto and — at the suggestion of Marcus — a chai tea named “London Fog” that consisted of freshly brewed Earl Grey tea, vanilla, and steamed coconut milk, topped with a swirl of honey. My husband ordered the “Sundance Kid,” a sweet crepe filled with peanut butter and drizzled with chocolate sauce.
As we made our way through the dining room, we found a cozy corner table that was private but where we still felt a part of the bright, inviting atmosphere. At each table, you can kick back on a couch or sit in an art deco rocking chair. The walls are decorated with original artwork for sale and a beautiful touch not seen in many casual dining establishments in St. George: a single, fresh red rose.
My crepe arrived folded and stuffed with fresh ingredients wrapped in parchment paper as if we were eating them on a street in France. The food was as delicious as the atmosphere was cool, and we felt as though we could sit comfortably all evening.
My love of coffee would not allow me to leave The Crepery without trying just one coffee drink. I was pleased to sample some iced coffee, which, by the way, is never brewed with boiling water. The Crepery takes time to brew their iced coffee with extremely cold water a few drops at a time for a clear, less acidic flavor, making it by far the best iced coffee I have ever tasted, certainly in St. George.
Marcus and Mitchell were both very friendly and attentive, checking on us to be sure all was satisfactory. They both had much to say about the establishment and what a pleasure it was to work for The Crepery, always a good sign of a great business.
The Crepery located at 1091 N. Bluff St. in St. George is a fun place to meet for coffee, appreciate art, and treat yourself to the perfect crepe.