Since 2012 chef Jeff Kraus has been creating some of the Valley's most imaginative cuisine at Crepe Bar in Tempe. Kraus fills the delicate pancakes with everything from local chorizo to apple coconut chutney to offer diners unique creations like the popular Papa K, which combines local ham, mushroom ragout, and pepperjack cheese.
Recently the chef added a few new items to the Crepe Bar lineup, including the 13mi Vegetable Curry crepe that combines Agritopia Farm produce, mixed greens, and masala frico. But our instant obsession from the new selections is the Grand Prix.
The Grand Prix makes for a perfect breakfast or brunch, so long as you can get there before they stop serving it at 11 a.m.
A coffee crepe makes the foundation of the dish, which Kraus makes by using extra strong cold brewed coffee in the crepe batter. The result is a delicately coffee-flavored crepe that sacrifices nothing in the way of texture.
It's a sort of deconstructed version of a traditional crepe with what would normally be found wrapped up inside the crepe scattered artfully around the plate. The Grand Prix offers both large chunks of fatty pork belly interspersed with smaller bites of maple glazed pork jowl. The sweet bits of jowl and smokey pork belly make a perfect combination that's only made better when you add the sunny side up egg that comes on top. Add a pinch of fleur de sel on top and you're in for a near perfect dining experience, particularly considering the $7.25 price tag.
And if you're looking for something else to tickle your taste buds, we recommend an order of the CB Cereal, a housemade granola that's served with your choice of whole or almond milk. It may be a little heavy on the salt for some but features pistachios and dried fruit for a bit of sweetness. The Toast du Jour is a fun option, too, which brings together small pieces of housemade brioche with a jam or cheese of the day. On our visit we tried an impressive English tea-flavored ricotta with strawberry preserves.
The restaurant also added a new line of teas to the menu sourced from Bellocq in Brooklyn. Kraus says he's hoping to expand Crepe Bar's coffee program in the near future, so be sure to stay turned.
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