Variety makes the life of a food critic that much more exciting. From grilled fish to steaks, finding new ways to describe traditional fare easily can feel laborious. Innovation breaks up the monotony and delights the palate.


FORESTIERE ROYALE: Stuffed with chicken, bacon, mushrooms, onions, cheese, and served with whipped cream, every bite is delicious. Photo by Christian Podgaysky

I adore everything about Our Crêpes and More—from the mural on the outside wall to the bright blue colors inside. Books and magazines litter the small room and Gallic accents hang in the air. The ambience accentuates the quality product served.

Crêpes aren’t exactly unknown in the United States; other than at brunch, they rarely make an appearance on American tables. Even when they are served, they come in the form of  “Crêpes Suzette” or pigs in a blanket—and of course their sister incarnation, pancakes.  If that describes the sum total of your experience with crêpes, than I insist your next meal be served by  Our Crêpes.

The crêpe is far more versatile than it’s credited for being, and Our Crêpes exploits that flexibility.  Sweet and savory varieties abound. In addition to their set lunch options—each with a decidedly Francophilic name—the fine people at Our Crêpes allow customers to manufacture their own signature crêpe by choosing from myriad ingredients. Their cheeses range from feta to brie to goat, and their sauces include everything from a homemade balsamic glaze to a Cajun remoulade. They provide necessary ingredients to generate a perfect blend of flavor. I’m not good enough at math to figure out every permutation their five meats (turkey, ham, bacon, sausages, salmon) 23 vegetarian, and 14 vegan options offered, but needless to say they have something for every taste bud.

Though dining with a less adventurous friend during one visit, I still managed to order her something approachable. A simple mix of ham, turkey, and cheddar/Monterey cheeses did the trick. Though perhaps a bit boring—and failing to take advantage of all the things Our Crêpes offers—it provided a solid lunch choice, and one diners won’t regret. Though basic, the crêpe element uplifted the run-of-the-mill combination.

I, on the other hand, went with the Forestiere Royale, a mix of chicken, cheese, bacon, mushrooms, onion, and—get this—whipped cream. When was the last time you saw savory whipped cream on a menu? I can’t say enough good things about the Forestiere Royale. It’s rich, earthy and filling. The moist and light crêpe gives a remarkably different textural feel than most are accustomed.

But it’s the mix of flavors that sells it. Lightly spiced chicken with natural overtones from the mushrooms dominate the dish. Yet, the vaguely sweet onions are more than noticeable. And when was the last time you said: “That would have been great if not for the bacon?”

If you put all of those ingredients on two slices of bread, you’d have a hit in any deli in America.  OK, perhaps the whipped cream is a tough sell, but you get my point. Our Crêpes takes well-loved ingredients and serves them  serves them in a way we never think to serve them ourselves.

I have to advise that everyone to save room for dessert at this restaurant particularly. Again they have 19 sweet choices for those who wish to design their own. But I decided to stay on menu this time around. For my companion, I ordered the Mont-Blanc, a mix of cheesecake filling, chocolate syrup and fresh strawberries. The berries themselves burst with flavor. Their fruity sweetness would have been enough without the chocolate or cheesecake, not to say I regretted either one.

I opted for the St. Tropez, a combination of peach purée and caramel. It was perhaps a bit cloying with the saccharine, but I finished every bite. So, technically, it couldn’t have bothered me too much. Though fresh, juicy peaches would  have given it extra pizzazz,  it still topped out as a winner.

With a name like “Our Crêpes and More,” it’s correct to assume there is something “more” available. Standard plate breakfasts come with eggs, hash browns and sausag. They sell baked goods, like croissants, and offer salads and sandwiches at lunch, too.

Honestly, there’s nothing else like Our Crêpes and More in town. In fact, there’s nothing like Our Crêpes and More in most towns. Wilmington’s culinary scene revels in variety, and this adds to the expansive scene. Admittedly, it’s not a food regularly considered—crêpes. I hope the very innovation which keeps Our Crêpes and More off our radar in general will help it thrive.


Our Crêpes and More

3810 Oleander Dr.
Tues.-Fri., 7 a.m. – 3 p.m.
Sat., 8 a.m. – 3 p.m.
Sun., 8 a.m. – 2 p.m.
(910) 395-0077

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