Nu Crepes

Campfire Crepe with marshmallow, chocolate chips, Biscoff Spread and graham cracker

Ever since its debut in Elmhurst in the fall of 2012, Nu Crepes has become a local magnet, attracting diners to its breakfast-lunch-dinner menu of exceptional savory and sweet crepes.

Though the 45-seat restaurant is in the heart of town, seeking it out for the first time can be a logistical challenge, especially for those relying on GPS directions. Customers must approach on foot via an alley-like walkway on Schiller, a half block south of York Theatre between York St. and Addison Ave. But finding Nu Crepes is well worth the effort.

The family-run business, owned by Niall Martin and his mother Diane, offers made-to-order crepes using quality ingredients, such as locally sourced bacon, sausage, chorizo and ham, as well as organic, farm-fresh eggs.

It is also eco-friendly, serving its crepes on sturdy square plates made from a sugarcane by-product and providing utensils fashioned from birch.

The base for its crepe batter is a mix of white and buckwheat flour. There’s no specific gluten-free menu, but the kitchen can prepare celiac-safe fare upon request.

Arriving patrons walk down a flight of stairs or take an elevator to reach the cheery, compact dining room. Orders are placed at a counter and the staff brings food to your table. 

Seven breakfast crepes, priced from $6 to $8.25, are available throughout the day. A complimentary 12-oz cup of joe, made from beans supplied by Dark Matter Coffee, an independent Chicago-based roaster, is offered with the purchase of any breakfast dish before 10 a.m. Tuesday through Friday.

During a recent midday visit, settling on a single savory crepe was no easy matter. Of the dozen possible choices, every one sounded appealing. Especially satisfying was the Porko Loco — a large, meal-size crepe stuffed with a flavorful mix of bacon, maple-ginger sausage, chorizo and ham; cheddar and Swiss cheese; and a slathering of garlic mayonnaise. Swirls of Sriracha sauce atop the crepe provided a gentle kick that further enhanced the dish.

Also commendable was a fellow diner’s Banger Toastie, the filling for which included caramelized onions, maple-ginger sausage, garlic mayo and Swiss cheese.

Each entrée was accompanied by an agreeable slaw that included apple, celery, arugula, cilantro and lime juice.

Among other savory options were Kickin’ Chicken with seasoned chicken, homemade spicy buffalo sauce, bacon, ranch dressing and cheddar; and Chicago Smog, with Italian sausage, a mild giardiniera, a provolone-mozzarella blend and a mushroom-green pepper-onion mix.

Remember to also check out the placard describing the crepe of the month.

For dessert, diners can’t go wrong sharing Nu Crepes’ Blonde crepe filled with sliced bananas, house-made caramel and Biscoff Cookie Butter spread — a sweet, creamy, hard-to-resist European treat.

Other sweet crepes feature lemon curd, strawberry cheesecake and Nutella — a sweetened hazelnut and cocoa spread. 

No alcohol is served on the premises, but Nu Crepes carries assorted soft drinks and juices. 

 

QUICK FACTS

 

115 W. Schiller Ct., Elmhurst

630 577-7558

www.nucrepes.com

Recommended Dishes:

Porko Loco and Banger Toastie savory crepes, Blonde dessert crepe

Cost:

Breakfast: $6 to $8.25

Savory or sweet crepes: $6.50 to $8.75

Hours:

Tue-Fri 7 a.m.-7 p.m.

Sat 8 a.m.-7 p.m.

Sun 9 a.m.-2 p.m.

Extras: 

Major credit cards. Free Wi-Fi. Dine in or carry out.

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