MillCrêpes

She said:

Braving cold rain and blustery winds, Brian and I decided to dine at MillCrêpes in Salt Lake City. Apparently, the restaurant has been on Brian’s radar for a while. As we entered, a friendly waitress greeted us and invited us to sit where we wanted.

As is my custom, I took in our surroundings. The dining room was a square room filled with six booths and four tables. These furnishings were made of wood with ecru-colored leather upholstery. The floors were mottled beigey-tan concrete slabs, and the walls were adorned with charming, framed paintings of impressionist rural scenes. The artist liberally used greens, grays, creams, and beige in executing these lovely prints.

Above us, the open ceiling was decorated with descending artificial vines, flowers, birds, and rattan baskets and birdhouses. At the counter area, a narrow wall (and the space beneath the counter) was decorated with pink and white artificial flowers and mixed greenery. A cheerful neon sign spelled out “good vibes only.” And for good measure, a Christmas tree stood to the side. I found all of it very charming. MillCrêpes sends out a strong modern vibe—with a touch of whimsy.

After we settled into a booth, our server brought us menus. The options for the crêpes were divided into two categories: Savory and Sweet. Some of the choices were: Ham and Cheese, Vegetarian, Steak, Banana Lover, Oreo Meets Strawberry, etc. Their accompanying descriptions promised that we could not go wrong with any of our selections. Because, quite frankly, everything seemed to be imaginative and delicious.

Now, growing up with a French mother means that I’m no stranger to crêpes and pancakes, but MillCrêpes takes its creations to the next level. These were not simple berries-and-cream crêpes.

For example, I went with the Salmon Oriental Crêpe. Not only was its presentation simply beautiful, it was luscious and delectable. A large, warm spongey crêpe with slightly crispy edges was topped with tender, shaved smoked salmon, mozzarella, halved cherry tomatoes, onions, spinach, sweet corn (can I just say “yum”?), bacon crumbles, parsley flakes, and sesame dressing. Everything together was the perfect combination of textures and flavors. Oh, and I’d ordered a fried egg on the side for extra protein. My meal was truly delightful and satisfying.

I’m glad we braved the elements in order to give MillCrêpes a try. It would also be a great place for a girlfriends’ brunch retreat on the weekend or to just enjoy a tasty midday meal.

He said:

I recall having crêpes for breakfast a few times as a child, though not often. On those rare occasions, we would drizzle them with imitation maple syrup and add a dusting of powdered sugar. That was always sure to please my sweet tooth. It wasn’t until I was a young adult that I discovered savory crêpes, and not just for breakfast. I have my brother and his bride to thank for that, as they served crêpes for their wedding luncheon. Mine were stuffed with chicken and broccoli.

In the years since, I’ve enjoyed more varieties of crêpes, but still not often. So, when I recently drove past MillCrêpes, it immediately caught my eye. I was excited to find a dedicated crêperie and to discover what they could do with a simple galette.

MillCrêpes occupies a ground-floor commercial unit in a luxury apartment building, directly across the street from the Salt Lake public library. Though small, it packs a lot of charm, as Kathy indicated. Abundant faux vines draped across and hung from the ductwork in the open ceiling. Among them dangled a collection of woven reed baskets. On closer examination, I realized they were birdhouses. Not the typical pitched-roof birdhouses we frequently see, these were round orbs, most with one side open. I think some even had bird figurines inside. They were fascinating, wondrous, and whimsical.

The walls held a collection of framed paintings. All were similar in style, with a muted palette and broad brush strokes. They used darker browns and greens to create foreground elements, with lighter tones that receded into the background. There was just enough detail to understand each scene, but not enough to replace the viewer’s own imagination. I adored them. I looked for a placard or something to tell me about the artwork, but I didn’t find any, and the waitress didn’t know anything about their provenance.

Our menu offered plenty of choices, both of boba teas and of crêpes. Everything sounded great. However, the menu seemed designed to make us choose between sweet or savory crêpes. After all, they came in only one size, and at roughly the same price point. I would have appreciated a half-size crêpe. Then, I might have ordered a savory entrée with a sweet finisher. Alas, I ordered a Steak Crêpe and had to content myself to just browse the dessert selections.

As I said, they looked great, but I was dismayed that the most famous of crêpes, the Crêpe Suzette, didn’t appear on the menu. I guess I wasn’t too surprised, as it is a complicated dish, with Grand Marnier poured over it and lit on fire just before serving. Still, the video that played on the overhead television screen depicted an enthusiastic customer receiving her flaming dish! I guess it’s just as well they didn’t have it. I would have been tempted to order it, and I’m not sure I could refrain from quoting one of my favorite film scenes, the “Want to top it?” scene from Trinity Is Still My Name, which culminates in a dramatic presentation of Crêpes Suzette. Voila! ¹

Crêpes may seem a bit like a pancake. They are round and disc-like, cooked from a batter on a griddle, and frequently served with maple syrup for breakfast. However, the similarities don’t extend much beyond that. Pancakes have baking soda, which causes them to become thick and fluffy, with a bit of a cake-like consistency. Crêpes, on the other hand, don’t rise. In fact, they are spread into a thin layer on the griddle, leaving them thin, light, and delicate. When cooked properly, they should be soft and slightly tender, with just a bit of chewiness. Their smooth and supple surface renders them flexible, able to fold or roll without breaking, great for adding fillings and toppings, whether sweet or savory.

While we waited for our crêpes to arrive, the waitress brought us an “appetizer,” a tray of party mix. I considered calling it Chex Mix, since you’d probably all know what I mean, right? But there was no Chex in it. It was made with purpose-made kibbles, pretzel sticks, and chips of rye bread, among other morsels. I suppose it might still be okay to call it Chex Mix, even without the cereal. After all, it was Ralston Purina that popularized the popular snack, back in the 1950s, when they first printed the recipe on their Chex boxes.

When my Steak Crêpe arrived, it was artfully presented. On a real plate! Before I visited MillCrêpes, I wasn’t sure whether it would be the type of place that served crêpes on paper trays. But no, they take their craft seriously. The crêpe was folded into a triangle, stuffed with steak and mozzarella cheese, and smothered with spinach, onions, cucumbers, cherry tomatoes, sweet corn, house-made steak sauce, bacon crumbles, and parsley. So many wonderful flavors, all combining to ensure that every bite was delicious. I really do think that food tastes better when it’s beautiful.

Conclusion:

Friendly service, charming décor, and brilliant crêpes make MillCrêpes a great spot for lunch or for a treat.