Gluten free and loving it, right?
Well, mostly, but it would be nice if you had more delicious options to mix into your day-to-day food repertoire.
Enter: Crepe Cellar’s new gluten-free crepe batter.
The Crepe Cellar savory crepe batter is now made of buckwheat and rice flour for a hearty flavor and no gluten. Among the varieties of crepes on the menu are Spinach and Mushroom; Four Cheese; Ham and Gruyere (order this one without the béchamel); and one the house favorites, the Queen City – with chicken, bacon and cheese.
“Historically crepes have been made with buckwheat flour – buckwheat actually being in the fruit family as opposed to the wheat family,” says Jeff Tonidandel, Owner of Crepe Cellar Kitchen & Pub. “Creating a gluten-free crepe batter allows us to still serve a delicious crepe, but also cater to those individuals who choose or require a gluten-free diet.”
Served alongside the savory crepes – which are perfect for lunch or dinner – is a side salad or French fries. Visitors can also select from other gluten-sensitive items like corn succotash or the vegetable of the day. Couple the meal with a glass of wine, or traditional cider, and you’re gluten-free and quite gourmet.
Located just two miles north of Uptown Charlotte, the award-winning establishment is typically in the Top 20 restaurants in Charlotte on Urbanspoon.
After a visit to the NoDa restaurant, you could say there’s now one more reason to say: ‘Gluten free and loving it.’
