Crêpes 'n Cafe: French Cuisine in Yuma

This is Kirk's wonderful foodblog, mmm-yoso, where Kirk and friends share food experiences that range from ohso yummy to ohso different. Today ed (from Yuma) wants to share a place with you folks that is both yummy and different.

[Sad to report that this place is closed. Supposedly, the owner is looking for a restaurant location]

Great News!! The truck has moved out to Foothills and is now at 11350 Fortuna Rd. It's open 7am to 7pm Tuesday through Sunday with much the same menu. 928-785-7581.

March 2011 update: The truck has now gone permanently. Too bad.

The most recent news concerning the culinary scene in Yuma is the grand opening of our first authentic French restaurant, one with an actual French person as the chef.  Who would have thought such a thing was possible here?  And who would've thought that our first French restaurant would look like this?

I recently pulled into the parking lot outside the Del Sol Market at the corner of 16th St and 4th Ave, hungry for breakfast.  Almost instantly after placing my order with the waiter/chef/owner, I received a cup of the coffee deluxe($2):

This cup of powerful and dark coffee was topped with whipped cream and chocolate chips and dusted with a generous shake of cinnamon.  But the beverage was just the introduction, for soon I was presented with this crêpe, adorned with whipped cream and fresh blueberries: The first time I ordered a meal at Crêpes 'n Cafe, I was surprised to receive a squarish packet because all of my previous (limited) experience with crêpes was with the rolled variety, the ones that look something like enchiladas.  I have since learned that this rectangular style of crêpe is very popular in France and is called crêpe de Bretagne since it is a specialty of the Brittany region.

But one does not discover the real joy of any of these tasty treats, until one cuts into them and exposes the secret interior: This one was filled with fresh blueberries and blueberry juices ($6).  The flavor match was nearly perfect as each bite began with sweet blueberry goodness, but finished with a slight tangy tartness that refreshed the palate.  A perfect breakfast -- way better than a Danish.

But crêpes are not just breakfast food, and in fact, the majority of items on the small menu here are savory crêpes. Unlike the sweet crêpes, these are made with a buckwheat blend flour and are always accompanied by a little lettuce for textual contrast:

In fact, this is the first one I ate at the restaurant, and it is called the Jacky ($5).  As you can see, it contains mushrooms, cheese, and garlic:
As I started tasting this wonderful concoction, I realized it was love at first bite.  The classic flavor profile of cheese and garlic made my mouth truly happy.  So happy, in fact, that I went for hours without brushing my teeth just so that taste would not go away.

Very similar in flavor is the crunchy ($5), which gets its name from the breadcrumbs that accompany the cheese, garlic, and olive oil: 

Another favorite is the Popeye ($6), in which the cheese is complemented by sour cream and spinach.  After finishing this one, Tina's first words were, "we've got to go back to this place again."  "Soon." 

Another savory variation is the blue potato ($6), a combination of potatoes, blue cheese, mushrooms, and sour cream. The chef has mastered balancing the ingredients, so that the cheese flavor extends throughout the crêpe without stifling the other tastes:

Another style of crêpe is what I call dessert crêpes. Of course, they would be great for breakfast too. One of the most beautiful is the "no comment," a delightful combo of whipped cream, white chocolate, and sliced fresh strawberries: 

It tastes as good as it looks:
A good way to end this post is by a look at another true dessert crêpe, the bourse ($6), which means purse in French.  The word also means stock market, but clearly the healthy shape of this treat precludes that meaning: This particular crêpe is always filled with ice cream and whipped cream.  While sometimes done with chocolate syrup, the day I ordered it, the bourse was covered with strawberry syrup and tied shut with a whip of red licorice, making it almost as attractive as it was sweet and flavorful.

Cut into, this purse spilled its contents over the paper plate:

 Now that looks more like the stock market!

For the most part, I think this little crêpe cart is a wonderful addition to the Yuma dining scene.  Everything I have eaten from this place is well prepared and very tasty.  The flavor combinations are classics, and are classics for good reason.  Except that sometimes the line of customers and the wait for the food get too long, the place has few shortcomings.  Opening daily at 7 am, it seems to stay open through the dinner hour. Crêpes 'n Cafe is both very good and (at least out here in the desert) very unique. Vive la France!

Comments

[Dennis]

Wow, I'm truly jealous that you guys have a crepe truck!! Personally savory always wins over sweet but the simplicity of the "Crunchy" sounds especially fantastic. Thanks for the post.

[nhbilly]

LOL - not brush your teeth for hours?

[Janfrederick]

Unique out there? I'd imagine unique just about anywhere!
It kind of reminded my of "A year in Provence" where his friend began his French Cuisine "education" by taking him to a truck stop (and what a meal it was!)

[foodhoe]

that looks incredible! I like the crepe truck idea but imagine it's gotta be tuff there in yuma with no a/c... i'm craving the blueberry one right now.

[ed (from Yuma)]

Dennis - I'm amazed we have a crepe cart also. When I first began eating there, I liked the savory ones as well, but the sweet ones seem to offer a greater variety of tastes and I love fresh sliced fruit.

Yeh, billy, it was that goood.

Actually, Jan, my Quebecois friend says they are common in Quebec and in France. Now all Yuma needs is a place with Doner kebabs.

The guy wants to stay open all year, fh, so we'll see. It'd be harder on him than customers since cars have a/c and he's close enough to alot of businesses and residences for easy take-out.

[Micaela]

AWE. SOME. I can't wait to try it! Do you think he'd ever make them with dulce de leche? That was my favorite dessert (panqueques) at my favorite Argentinean restaurant back home. I know it's not typical French but it'd be so heavenly... So, their coffee was good and strong? OMGosh, I'm salivating at the thought of going there soon. Are they open on weekends?

When can we have a foodie outing in Yuma?

[ed (from Yuma)]

Actually, Micaela, he serves something called the Celtic, which has salted caramel as a filling - which would be close to dulce de leche. It's one I haven't tried (yet), so I can't comment, but if you try it, let us know what you think.

Maybe we should do a foodie outing.

[Lauren]

This is one of the best places Yuma has gotten! The story behind why he located to Yuma is awesome.....but I will let you go try a crepe and ask him :)

I recommend the blue potato, the mozza (OMG GOOD), and he had a new one called the northern which has salmon, cream cheese, lemon, potatoes, and dill. I drive completely out of my way to visit his crepe truck. They are huge portions for what you pay for, organic ingredients.....could it possibly get any better?

I can't wait to see what he puts next on his menu!

[ed (from Yuma)]

yeh, Lauren, this place is good. I saw the salmon/cream cheese crepe on the new menu, but I haven't tried it yet.

[Chris Erfert]

Guess I have been doing to much home cooking and didn't notice that there is a 'For Sale' sign on the Crepes 'n Cafe until we stopped for breakfast this morning. NOOOOOOO!!!!! This is a wonderful speciality place and would sure hate to see it go away. Hopefully, they are just relocating. :)