When I stopped in for a latte and almond croissant at Katherine’s in Bonnie Brae, the barista handed me the newly released crêpe menu. As she cheerfully rattled off her favorites, including the chicken Florentine and the Rio, I made a mental note to return.

When I did, I ordered both the Classic (ham and Gruyere with an all-too-liberal squeeze of Dijon) and the Rio. I prefer the latter for its unusual pairing of mozzarella, sliced bananas, cinnamon, and sugar. Although it’s listed as a “sweet” crêpe, the mozzarella lends a savory quality that works better for lunch than dessert. I do, however, think a squeeze of fresh lemon juice would go far in brightening and further melding the flavors.

I’ll continue to frequent Katherine’s for the bakery’s dense quiches, airy croissants, and decadent sweets, but I’ll likely take my crêpes at Crêpes ‘n’ Crêpes (and specifically at the more polished downtown location). There, the flavors are slightly more authentic, and the ambiance–bistro tables draped with Provencal tablecloths and an antiqued bar overlooking the crêpe-making station–just can’t be beat.

Katherine’s 728 S. University Blvd., 303-282-5888

Crepes ‘n’ Crepes, 2816 E. Third Ave., 303-320-4184 and 1512 Larimer St., 303-534-1620

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.