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Crêpe Cuisine

Los Gatos Creperie
Christopher Gardner

Whipped on Crêpes: Los Gatos Crêperie offers delectable dessert crêpes, along with an array of vegetarian lunch and dinner specialties.

Los Gatos Crêperie serves up a variety of French crêpes--all of them vegetarian

By Judi Blackwell

ENTREPRENEUR Namita Mehta has taken a great gastronomic idea--a convenient crêperie cart located within a popular coffee shop--and made it even better by offering strictly vegetarian fare. "As I happen to be a vegetarian, all the crêpes--33 different kinds--I serve also happen to be vegetarian," Mehta explained in a recent email. "I do use eggs in my product, and they are the unfertilized kind of eggs."

Occupying a window corner of the Los Gatos Coffee Roasting Co., the Los Gatos Crêperie, which opened in mid-July, serves authentic Brittany crêpes that take on the distinctive personality of their place of origin in northwest France. The crêpes, tender and thin, are served in a variety of breakfast, lunch and dessert styles, using either unbleached white flour or whole-wheat flour.

Patrons can order one of Mehta's specialties or design their own crêpes ($6.50), all of which are meal size--"plenty for one or enough for two," as the slogan goes. The menu boasts such tempting lunch and dinner specialties as the Greek Delight ($6.75), filled with feta cheese, olives, tomatoes, onions and artichoke hearts, and the Canneloni Crêpe ($6.50), stuffed with cheddar cheese, mushrooms and cottage cheese and topped with marinara sauce and Parmesan. The heavenly dessert crêpes, which go perfectly with coffee, include fresh strawberries, chocolate, bananas, apples, pears, whipped cream (unfortunately not real whipping cream) and Grand Marnier if requested.

Los Gatos Crêperie is located inside the Los Gatos Coffee Roasting Company at 101 W. Main St., Los Gatos (408/354-0743). Open Monday, 8am­2pm; Tuesday­Thursday, 8am­8pm; Friday­Saturday, 9am­9:30pm; and Sunday, 8am­8pm.

Send tips to 550 S. First St., San Jose, 95113, or email.

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From the October 3-9, 1996 issue of Metro

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