Cream Of The Crêpe, Park Ridge

Inside a cheerful café marked with a striped awning, chefs dote on hot pans that cradle delicate French crepes destined to encapsulate sweet or savory fillings. Cream of the Crêpe's batter whisperers take pride in the smallest details of their crepes, demanding that each flaunts a flaky texture, toothsome filling, and crisply ironed handkerchief. Crepe masters fill the edible envelopes with eggs and cheese during breakfast, grilled meat and crisp vegetables during lunch, and fresh fruits or decadent spreads during sweet-tooth attacks. Artful baristas grind Lavazza coffee beans to brew into drip coffees or strong espressos topped with scoops of frothy milk. Between customers, servers wipe the granite counter and set vases bursting with flowers on every table, where the blooms soak up light reflecting off the café's sunny yellow walls.