My first encounter with crepes was when I was quite young. My mom, like every good housewife back in the 1960’s, tried everything the magazines touted as the latest and greatest.

In the late 1960’s, the rage among the sophisticated was Crepe Suzette. Determined to be sophisticated too, Mom set out to make crepes. And crepes she made. I remember it took her hours and you could hear her constantly griping throughout the process.

Ah, but when served, those strawberry crepes were beautiful and tasted fabulous. Afterwards, mom vowed she’d never make them again…and she never did.

In the 1970’s, the Magic Pan came to Cumberland Mall. Crepes were their specialty. Mom, either yearning for crepes again or still desiring to be among the sophisticated, took me there for a mother/daughter lunch.

Memories of this encounter conjure up black and white décor with way too much wrought iron, a plate with three soggy cannoli looking pastries filled with really gross meat, and the bearded waitress that served us.

I remember I tried really hard not to notice her beard, but for a young girl, all that dark facial hair looked scary. And, being a brunette, I wondered if one day I, too, would have a beard like that.

My third encounter with crepes came the other day when John and I decided to venture down to Crepe Revolution in the West Village Place. There was no wrought iron or bearded waitress; instead, the décor was urban modern – kind of 1960’s retro – modular patterns, bright colors, concrete flooring, and exposed ducting.

The atmosphere at lunch…casual – ordering at the counter with a number brought to the table. The crepes were made on the spot and they had no problem catering to John’s dietary sensitivity and restrictiveness. They offer gluten-free as well as dairy-free crepes, sandwiches, soups, salads, dessert, and a full bar.

Owners Neel Sengupta and Chef Robert Morneweck founded Crepe Revolution about 2 ½ years ago. According to Neel, they chose crepes because of the versatility and ease of blending with all types of culinary cuisine styles.

It’s apparent from talking with Neel that these owners want dining to be more than just dinner; they want it to be a food experience with community involvement and relationship building. On Sunday evenings they host “Sunday Supper” a time to kick back and enjoy the last of the weekend.

One night a month, a themed wine and/or beer paired dinner is featured. Each dinner includes four dishes; each dish is paired with a wine or beer specific to that month’s theme. They vary the theme from month to month – March was wines of Spain; April…Americana (a beer and wine pairing collaborating with Hop City of West Atlanta).

Of my third encounter I will say that the crepes were enjoyable, the home style potatoes – excellent, and the experience worth the trip. I can’t say I will remember this crepe encounter as vividly as I remember the other two…but then, that might be a good thing.

—-

Update:

Unfortunately, Crepe Revolution in the West Village didn’t make the cut. They closed their doors sometime in 2013, I believe. Now Table 33 is in this location. I suppose crepes come and go in restaurant fashion. One year they’re in…the next year, or so, they’re out. It is unfortunate, but then, it leaves open the possibility of a fourth encounter. And I like that!
More Smyrna restaurant history:

Grits and Gravy

 

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