Crepes Choupette: Keeping It Traditionelle

I’ve been mistreated by the tourist-trap crepe: indistinguishable from a folded pancake with some variation of Biscoff and whipped cream, I’ve forgotten just how good simple can be. 

Our family had a friend named Frog from Louisiana, a Cajun man, and when my cousins and I would stay over on the weekends he would make hot crepes on the stove outside. He’d spread a thin layer of butter on the top as they’d come off, and we’d sprinkle on the sugar.

I hadn’t seen a crepe served that way until I sat down at Crepes Choupette a few weeks ago. It was called “Traditionelle.”  With all the disorientation that came with moving to college, I couldn’t ask for a better sense of familiarity. 

Adil Choukairy, the founder of all three locations of Crepes Choupette, lends some credit to his own family recipe. As an adult, he took inspiration from a small kiosk in Paris he’d visit every day, admiring its quality and simplicity. When you enter the restaurant, it has all the charm of a well-loved street-corner cart, and all the quality of fine dining. 

The restaurant features a three page menu, two dedicated to both sweet and savory crepes, respectively. Though, plenty of their options tie in the two together. Savory crepes like the “Choupette” topped with figs, arugula, and prosciutto stand out against their buckwheat batter, used for a crispier texture and gently bitter taste.

A rich whole-wheat batter is used for their sweeter varieties, and they come off the pan soft and mild. Their classic “Amour et jalousie” with Nutella, banana, strawberry and cream is a personal comfort food of mine; a more impressive rendition of the tourist-trap crepe. I also got to taste their “Piaf” crepe, covered in a layer of raspberry coulis and white chocolate. If you like a tart treat, then Piaf is an excellent pick. 

Crepes Choupette doesn’t slack off with their coffee. The third page of their menu includes a small but carefully curated selection of drinks, including cafe creme, espresso, and cappuccino. They come with a side of self-served brown or cane sugar. They’re all priced below four dollars and act well as a complement or stand-alone. 

Already impressed amidst the smell of hot espresso and the quiet sound of french music, they handed me my bill in a book. At first I thought it was an attempt to soften the blow, but all of the options at Crepes Choupette were fairly affordable, and I appreciated the creative gesture. 

Go with friends and order across the menu. Each portion is filling, and no bite is repetitive. Crepes Choupette is open from 8AM-8:30PM Wednesday through Saturday, with earlier closing hours from Sunday through Tuesday. Whether you’re in the mood for breakfast, lunch, dinner, or dessert, their crepes will surely satisfy.