A crêpe called the Champs-Élysées arrives loaded with strawberries, bananas, Nutella, chocolate syrup and whipped cream. It is a cheerful, unapologetically dessert-forward way to spend an afternoon—or to finish a meal that may have started with chicken, pesto and Swiss cheese folded into a savory crêpe.
This small Salt Lake City creperie works both sides of the French café tradition: something substantial first, something sweet afterward, and plenty of reasons to linger over the menu before deciding. The portions are generous enough to make the savory selections a meal, while the dessert crêpes invite a little indulgence.
The room has the scale of a neighborhood stop rather than a grand restaurant. French-inspired décor, music and the sweet aroma of crêpes cooking give it a Paris-minded mood without turning dinner into a formal occasion.
Start on the savory side
The savory menu gives breakfast, brunch and dinner visitors more to consider than a quick ham-and-cheese fold. A pesto crêpe brings together chicken, pesto, Swiss cheese and tomatoes, with the cheese and sauce making it rich enough for a proper lunch or casual evening meal.
The Arc de Triomphe is another popular breakfast-minded choice. It makes a sensible opening move for anyone planning to follow a savory crêpe with a second, sweeter one—a common approach here, and a good excuse not to choose between two completely different cravings.
The Montmartre and the Monsieur have also drawn attention from regular crêpe browsers. The Monsieur takes an especially French-sounding turn with apricot, Brie and whipped cream, a combination that lands somewhere between savory and dessert.
Other menu names have included L’Originale, Moulin Rouge, Versailles Savory Crêpe, Puertorican and From the Alps. The names give the menu a little personality before the plate even reaches the table.
The dessert case for saving room
The sweet crêpes are not shy about fruit, chocolate or cream. Along with the banana-and-strawberry abundance of the Champs-Élysées, the Louvre pairs Bavarian cream with raspberries for a softer, fruitier finish.
Marie Antoinette is a repeat favorite, often ordered with chocolate, strawberries and bananas. A side of Nutella is an easy add-on for diners who would rather have more of the hazelnut-chocolate spread than less; on this menu, restraint is not a requirement.
For all the richness available, the combinations are put together with a useful sense of proportion. Fruit remains present beneath the cream, and the toppings do not have to bury the crêpe itself to make their point.
A group can turn the menu into a small tasting project. Nine different crêpes at one birthday dinner made for an especially expansive spread, but even two people can share bites across the table and cover a surprising amount of ground.
A compact café with room to pause
Inside, seating is intimate. That suits a relaxed coffee-and-crêpe pause, a weekday breakfast, or a lingering lunch when the conversation is as important as the filling.
The patio broadens the experience in warm weather. It provides an outdoor alternative to the compact dining room and gives the café a different rhythm from the close-in indoor tables.
The French influence comes through in more than the menu. Ambient décor and music help establish the setting, while the scent of sweet batter cooking provides its own persuasive welcome.
How the meal works
Orders are placed at a service window rather than at the table, and food is brought out afterward. The arrangement keeps the visit casual: look over the savory and sweet lists, order when ready, then settle in.
It is a flexible stop across the day. A savory crêpe can cover breakfast or lunch; a sweet selection can stand alone as dessert; and a one-of-each meal works nicely for brunch or a relaxed dinner.
Gluten-free crêpes are available, adding a useful option for diners who need one. The restaurant's small indoor footprint is worth keeping in mind, particularly for groups or anyone who would prefer more room; patio seating can be a welcome alternative when conditions suit.
A menu made for return visits
The broad range is a strong argument against treating this as a one-order stop. One visit might be all pesto, chicken and melted Swiss; the next might drift toward raspberries and Bavarian cream, or strawberries and Nutella.
For a small café, it offers a notably full day of possibilities: a quick breakfast, an unhurried brunch, a casual dinner, or a plate of chocolate-streaked crêpes after the savory dishes are gone. Sometimes the best plan is simply to order one from each side of the menu.