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Village Crepe | Pickerington, OH

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Village Crepe (Facebook / @Village_Crepe)
21 N. Center St. (map it!)
Pickerington, OH 43147
(614) 833-1111
Open daily 8a-2p (also open Fridays 5:30-8:30p for dinner)
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y

Date of Visit: Saturday, April 6, 2013 at 11:00 a.m.

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Aha! Finally, with a Saturday morning free we made our way out to to Pickerington, just outside of Columbus, for breakfast at Village Crepe. The experience was exactly what I expected it to be, and I mean this in the very best way. I’ve had the opportunity to write about the restaurant for (614) Magazine a couple years ago, so I had a good sense of what to expect when finally visiting, and the food, decor, service, all it matched what I had in my head. Sometimes it’s nice to be surprised, and sometimes it’s great to get exactly what you want.

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Village Crepe is so named because it sits at the center of Olde Pickerington Village, a small intersection of shops and restaurants and a tiny village green. The restaurant sits at the corner; the space is bright with a big wooden floor, an open kitchen, and lots of tables. It wasn’t quite as busy as I expected for a Saturday, but a steady flow of customers still came and went.

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I asked for an orange juice, and received probably the fanciest regular orange juice I’ve ever been served. I was given a glass bottle of fresh squeezed OJ and a champagne flute. My wife, meanwhile, ordered the coffee; they just announced they’ve begun serving roasts from Cafe Brioso.

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The menu understandably features the crepes. You can expect to find about six sweet varieties and three savory ones, plus a rotating special. The sweet crepes include variations on fruits, cheeses, and honey, while the savory ones include herbs, cheeses, vegetables, and meat. If crepes are your thing (or even if they aren’t), you’ll find at least one you like on the menu. Crepes can be ordered as singles or doubles; we ordered four singles so we could try different things. First, the lemon curd, ricotta, and honey crepe. The ricotta is a nice blank slate to combine tart lemon with rich honey. The whole thing is drizzled with blackberry sauce.

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On the savory side we sampled the ricotta and spinach crepes. The savory crepes are made with an herbed crepe batter, which is very flavorful. This one was then filled with ricotta, romano cheese, and spinach, all in a nice proportion. It’s topped with a little more cheese – just the right amount without drowning it – plus chunks of tomato and fresh garlic. This one was a real winner in our book.

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Back to the sweet… the salty caramel combination is a big hit with central Ohio anyway, so we had to try the salty caramel crepe, too. This crepe is very well balanced, between the cream cheese and caramel filling with a dash of sea salt. They nailed the flavors here.

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And then one more savory with the four cheese crepe. Again the herbed crepe, this time stuffed with a very good mix ricotta, romano, goat cheese, and gruyere.

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For our boys we ordered off the kids’ menu. There are crepes on the kids’ menu, too, but we wanted to try something different, so our eyes were immediately drawn to the fried PBJ&B sandwich. It’s essentially a peanut butter, jelly, and bananas sandwich dipped in French toast batter and fried. Our boys love Nutella, so we actually swapped the PB for it. Needless to say, our boys devoured it. Even though I was dining on crepes, I was jealous.

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Of course, our children are in the process of eating us out of house and home, so we couldn’t order just one plate of food for them. Enter the scrambly eggs: cheesy scrambled eggs with toast, homemade sausage, and homemade preserves. The sausage was particularly good – I stole most of it from my 1.5-year-old. (Shhh…) The thick patty is well seasoned and a bit spicy. And a note on the preserves, too: Village Crepe makes all of theirs in-house, so look for rotating selections throughout the year. We tried the strawberry and peach preserves – both delicious.

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Okay, we had to have just one more crepe. The owner recommended the special for the day, the espresso crepe, made with espresso in the batter and filled with cream cheese and chocolate. Actually quite fitting as an end to the meal.

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We had the chance to chat with the owner Wayne Moore (in the middle above, busy at work). Village Crepe came out of his love for making crepes for his kids at home, and that same love translates clearly into the running of the restaurant. He and his staff are very friendly and welcoming, and they’re turning out an excellent product.

While we sampled quite a few crepes, there is still more to explore. The breakfast menu includes omelets, frittatas, and French toast, too, while the lunch menu adds sandwiches, salads, soup, and more. Plus, it’s spring and the restaurant has a patio. All of these are reasons to head out to Village Crepe, although quite honestly, any one of the crepes is worth the trek alone.

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About Breakfast with Nick

I love breakfast. So I eat it a lot, & write about it. In my city of Columbus, Ohio & wherever I travel, I'm out to find & enjoy all the breakfasts out there.

11 responses »

  1. Nick: I’m going to contact you about participating in our Ultimate Breakfast Challenge at the state fair. I want you ‘creating’ a recipe this year and participating! I’m also going to contact Wayne about being a celebrity chef for the Heartland Cuisine Kitchen at the OSF. He could tell a great story, as you did, about the versatility of crepes. Thanks!!

    Reply
  2. Nick, thanks so much for the nice write up. I enjoyed meeting you and your family. We look forward to your next visit!

    Reply
  3. Charlotte Hollyfield

    My husband and I make a visit to Village Crepe a weekly event. We usually have their weekly sweet crepe special, an order of potatoe cakes and a pot of tea. We have never been dissappointed. Red velvet to gingerbread they have always exceeded our expectations! I love the fact that Wayne makes his own preserves and his potatoe cakes are freshly made. We have also had the pleasure of enjoying the stuffed french toast and many of the other crepes without any regrets. Amazing is a word that comes to mind when enjoying his crepes. The tea is so special that we have since sought out the business where they purchase their teas and have purchased it for our at home consumption. The service is always with a smile. It is nice to frequent a place where everyone truly does know your name.

    Reply
  4. I just found this blog, and you have made me want to eat breakfast at every meal; There are so many options!

    That fried PBJ&B sandwich with Nutella looks to die for!! I have only ever had a crepe from a restaurant once, and it was a Nutella crepe. I was actually hoping to make crepes at home sometime soon, and I think the ingredients from this sandwich could be an interesting idea. Did you guys leave on the jelly with the sandwich? If so, what type of jelly?

    Reply
    • Thanks for stopping by! We did leave the preserves on the sandwich; I forget what type they were. I think strawberry?

      Reply
      • That sounds great! Thanks for getting back to me, I will have to try it sometime. :)

        I can’t wait to spend more time looking through your blog, you have really built it up to be very engaging and informative.

  5. This is the perfect web site for anyone who really wants to understand this topic.

    You know so much its almost hard to argue with you (not that
    I really would want to…HaHa). You certainly put a fresh spin on a topic which has been discussed for ages.
    Wonderful stuff, just excellent!

    Reply
  6. I see in the description a listed gluten free caption with a question mark. Do you have any gluten free selections? That would be so awesome if you could accommodate that feat! :-) I know it’s difficult with the risks involved with cross contamination, but if you could swing it, that would be INCREDIBLE

    Reply
    • Hello, Sybil. Thanks for your question. We do offer a gluten free crepe option. The batter will often change from week to week. But typically we use a buckwheat and corn flour mixture. You can then choose how you want to fill it.
      Hope this answers your question.
      Kind regards..
      Wayne

      Reply

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