THE CREPERIE AT TEMPLE
Temple U, 13th and Norris
The chef dollops a ladle of batter onto the griddle, uses a rake to create a perfect circle and lets it cook. A minute later it’s flipped. Another minute, the dinner-plate-sized crepe is taken off the grill – light and tasty – and stuffed with fun ingredients.
That’s the way it works at The Creperie, the red truck that draws daily crowds at Temple U. The students and workers waiting in line by 11:30 a.m. are patient for good reason. Owner Virginia Apostolopoulos (yes, that is how you actually spell it), bought the truck nearly three years ago, and has designed a fun menu of well-prepared crepes. You can follow them on Facebook at The Creperie at Temple.
We enjoyed the Crazy Greek Gyro ($5.50), a crepe stuffed with lamb, cheese and six veggies: Green pepper, tomato, onions, broccoli, spinach, mushrooms. The “Crazy” moniker comes for the sauce, a tangy mix of tzatziki and salsa.
There are 14 sauces, actually, from General Tso to bleu cheese to pizza sauce, so you can mix and match with several kinds of meat and veggies and design your own creation. The options are close to limitless.
And there are plenty of great dessert crepes ($5.00). The best, we think, is the one stuffed with Nutella, strawberries and banana. Just be careful, because the powdered sugar will get all over your clothes.