Opulence<\/span> – Marinated chicken breast, artichoke hearts, hearts of palm, portabella mushrooms, spinach, fresh basil, melted mozzarella – $7.45<\/p>\n Havana Chicken<\/span> – Marinated chicken breast, season black beans, sweet red peppers, cheddar and jack cheese, fresh lettuce, vine ripe tomatoes, pesto sauce, and cilantro – $6.75<\/p>\n Mediterranean Tuna<\/span> – Dolphin safe tuna, feta cheese, artichoke hearts, olives, fresh baby leaf spinach, vine ripe tomatoes, and fresh basil – $7.25<\/p>\n Below is a pic of the Southwest<\/span> crepe I had for lunch:<\/p>\n Any entree crepe can also be made as a salad.<\/p>\n They also have about 15 dessert crepes, ranging in price from $4.25 to $6.25. A few examples:<\/p>\n Nutty Caramel Apple<\/span> – Fire roasted apples, topped with dulce de leche, sprinkled with cinnamon, walnuts and powdered sugar – $4.95<\/p>\n Frankie<\/span> – Freshly sliced bananas, Nutella chocolaty spread, melted Reese’s pieces, real whipped cream and a dash of cinnamon – $4.95<\/p>\n Bad Girl<\/span> – Sweet sliced strawberries, dulce de leche, powdered sugar, a dash of cinnamon, and a dash of Grand Marnier – $4.95<\/p>\n They also have a selection of egg crepes, served all day long ($4.50 to $4.95), and crepes a la mode ($5.50 to $5.95).<\/p>\n Crepe Maker has a website<\/a>, but they didn’t include the most important thing a restaurant should put on its website – a menu. So you’ll have to go by their location at Third and Peabody Place and pick up a menu for yourself. They’re open at 7 AM everyday, close at 7 PM Mon-Thur, 9 PM Fri-Sat, 5 PM Sun.<\/p>\n Note to blog reader “Stan” who e-mailed, accusing me of taking payoffs from EP’s Delta Kitchen in exchange for saying nice things about them on my blog: I guess now you’ll accuse Crepe Maker of paying me off. By the way, that’s a hell of a gig your band has scheduled for New Year’s Eve, congratulations on that.<\/p>\n","protected":false},"excerpt":{"rendered":" Saturday as I headed to Beale Street for the Christmas parade, I happened across a new restaurant called Crepe Maker. It’s at the corner of Third and Peabody Place in the Hampton Inn, in the space where Corky’s BBQ used to be and before that Fat City Beignets. I went back there Sunday and ate … Continue reading “New restaurant: Crepe Maker”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/706"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=706"}],"version-history":[{"count":0,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/706\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=706"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/i2.wp.com\/www.paulryburn.com\/blog\/uploaded_images\/swcrepe-758234.jpg\")
<\/a>
It comes in wrapping paper and you pick it up and eat it with your hands, kind of like you would a pita sandwich.<\/p>\n