The Creperie on Newbury's chefs fill their versatile canvas, the crepe, with upscale international flavors both savory and sweet. For dinner, forks tuck into crepes filled with seafood or inspired by normally crepe-free dishes. For instance, the chicken burrito crepe conceals black beans, pico de gallo, romaine, and cheddar, and peking duck crepes brim with cucumbers, jasmine rice, and ginger-hoisin sauce.
Most of the dessert crepes are lavished with chocolate or fruit; chefs also whip up their own chocolate mousse with rum and coffee in-house. Tables can peruse a list of wines almost exclusively from France or hop on the bar's smooth white countertop to request a signature cocktail by tap-dancing its name in Morse code.