Jeff Kraus, owner of Crêpe Bar in Tempe, may be the closest thing to an artist the Valley food scene has today. He sprinkles bananas with sugar and molasses and brûlées them until they are sweet and smoky and tinged with a glassy gold. He griddles small, thin strands of crispy pepper jack cheese to the edges of crepes so that, when folded, they resemble yellow-fringed skirts. He rolls, cuts, and arranges his crepes along with slices of vacuum-packed strawberries and a pillow of vanilla bean custard atop a Pollock-like drizzle of caramel so that his guests can have fun with, think about, and ultimately enjoy this familiar food presented in... More >>>