The Crepe Bar: Sweet and Savory Success Story
The Crepe Bar, owned and operated by Chef Jeff Kraus since 2012, offers a delectable exploration of breakfast crepes, both sweet and savory. The South Tempe eatery features local art on its walls and boasts a relaxed atmosphere ideal for meetings or brunch.
From Trailer to Triumph:
Chef Kraus' culinary journey began in humble surroundings – a double-wide trailer in Indianapolis. Raised by a single mother who passed away from cancer when he was 14, Kraus dropped out of high school to pursue his culinary dreams, inspired by his mother's love for breakfast. A trip to Paris sparked the concept for The Crepe Bar, ignited by the ubiquitous presence of Nutella crepes. More than a decade later, the restaurant has earned a place on food critic Dominic Armato's (Arizona Republic) list of "100 essential Phoenix-area restaurants."
Culinary Passion and Community Focus
Kraus' passion for food extends beyond the kitchen. He has been recognized by the City of Tempe with a proclamation declaring August 9th as "Crepe Bar Day." His skills have landed him appearances on the Food Network and a feature in local food writer Christina Baruetta's cookbook, "Phoenix Cooks."
This "Chopped" Food Network champion is dedicated to giving back. He supports two non-profits, TCAA and Nourish Phoenix, and spearheaded the "Think Inside the Box" campaign, which uses creativity to create multiple meals from food boxes, minimizing waste.
"Labor and supplies are a small price to pay for giving back," says Kraus, who generously donates time, staff, and resources to numerous benefit dinners. He is currently competing on Food Network's "Supermarket Stakeout," with the goal of donating a year's worth of groceries to Phoenix families in need (tune in for the 16th episode).
A Taste of Love and Philanthropy:
The Crepe Bar's menu reflects Kraus' love for both food and community. Must-try menu items include:
First Time: A sweet creation featuring Nutella, banana brûlée, and banana chips ($11).
Buckwheat Crêpe & Honey: A delightful combination of lemon curd, Sonoran Blossom Honey, and Arizona candied pecans ($12).
Grand Prix: A savory option with a coffee crepe, crispy pork belly, espresso maple syrup, chili aioli, and a fried egg ($13).
Yogurt Parfait: Layered with house granola, Arizona honey, and fresh berries ($8.50).
Arizona Orange Blossom Honey Butter with Figs Toast: A delightful breakfast starter ($7).
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