When Chris Murphy and his husband, Joe Keppler, opened Brewella’s last August, they had a simple vision to create a marvelously intimate diner that felt like hanging out in a well-curated home — but most importantly, they wanted a place where sweet and savory crepes took center stage.
“You don’t need much more than Nutella to make a crepe great,” says Murphy. “If you add strawberries, it makes it even better, and it’s that idea of doing simple well.”
Don’t feel underwhelmed by the small menu featuring five sweet batter crepes and five savory buckwheat crepes; it changes at least five times a year and for every holiday.
In all, they’ve got 20 crepes in their repertoire, including a French toast version ($8) with scrambled egg, butter, cinnamon and sugar topped with maple syrup.
There’s also a sun-dried tomato, basil and mozzarella caprese ($9), as well as fall favorites such as apple pie ($9) filled with apple butter from Cleveland’s Home Pantry and Heath toffee pieces.
“That’s the beauty of crepes,” says Murphy. “We can have a French toast and caprese pizza all on the same menu and it works.” 16806 Madison Ave., Lakewood, 216-712-4907, brewellas.com
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Best Of CLE: Crepes
When it comes to crepes at Brewella's, it's all about the batter.
