1 Bonnie's three side-by-side businesses - Little Spice Bazaar, Little Crepe Street, and Little Kabab Station
2 I was given a tour during the construction process. The seating area was designed to look like an outdoor cafe with an open kitchen.
3 The wonderful staff of the newly opened Little Crêpe Street - Romero, Dana, Valerie, Bonnie, Anastasia, and Carlos
4 In keeping with the outdoor theme, Bonnie brought in things one would find along a street, like this fire hydrant.
5 Layers of plaster were removed from the walls, exposing the bricks beneath. A bicycle hangs for decoration and the photos are the simple ingredients of traditional crêpe batter.
6 Lighting can be very costly, but Bonnie came up with a clever solution.
7 She purchased paint cans from The Home Depot, punched holes around the sides, painted them colorfully, and wired them as hanging fixtures.
8 There's even graffiti art on the restroom door.
9 Little Crêpe Street is warm and inviting.
10 The Little Crêpe Street - Pardon my French! menu - There's also a nice selection of freshly ground and brewed coffee and other beverages, including a fresh juice bar.
11 There are salads and savory crêpes, as well as sweet ones. The most expensive item on the menu is a smoked salmon crêpe with chive cream cheese and capers for $10.
12 The open galley kitchen is small and compact and functions very well.
13 For convenience and speed, all of the crêpe fillings are kept in refrigerated drawers right beneath the crêpe makers. This is the cheese drawer.
14 The savory ingredients drawer - All of these fillings are prepared by Bonnie's crew from the freshest ingredients.
15 Dessert crêpe ingredients
16 There are 6 salad choices on the menu.
17 Ingredients for those salads are fresh, vibrant, and within easy reach for the prep person.
18 Crêpe batter is very basic, but I told Bonnie that the secret is to refrigerate it overnight. Refrigerating the batter after it’s been mixed, “relaxes” the gluten and makes for light, airy crêpes.
19 A ladle-full of batter is poured onto the hot crêpe maker.
20 A special crêpe stick is used to spread the batter.
21 The trick is to spread it thinly and evenly without tearing.
22 In addition to traditional batter, you can choose buckwheat batter, a gluten-free rice and lentil batter, as well as a gluten-free all lentil batter.
23 The crêpes are expertly flipped.
24 And fillings are added. This will be a chicken and spinach savory crêpe.
25 It also gets sauteed onions, goat cheese, and a bechamel sauce.
26 This crêpe has a filling of crimini mushrooms, leeks, and brie.
27 The crêpes are folded over and the fillings warmed through.
28 When the fillings are warmed, the crêpes are folded again.
29 The plates are garnished nicely before serving.
30 For take-out orders, Bonnie uses biodegradable packaging.
31 This is a Mangolicious Salad made with mango, apple, tomato, pecans, local greens, and feta cheese.
32 This is the Lentil Chopped Salad, a mix of French green lentils, beets, celery, carrots, onion, and blue cheese.
33 A sweet crêpe of lemon curd, fresh blueberries, and raspberries
34 Bonnie is also very proud of this sweet creation - a chocolate grilled cheese sandwich served with strawberry Prosecco. The bread is sliced challah and the filling is brie and semi-sweet chocolate. The whipped cream garnish is freshly whipped.