Gluten-Free Crepe Now Served in NoDa

Crepe Cellar Kitchen & Pub Introduces NEW Gluten-Free Crepe Batter.
Nov. 30, 2012 - PRLog -- You’ve gladly tried every Asian restaurant in the city of Charlotte. You’ve had your share (and your friend’s share) of tapioca flour-based pizza. You’ve doused your gluten free bread in egg to make it more palpable for a delicious Monte Cristo-style bite.

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.’
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Tags:Crepe, Gluten-free, Charlotte, Restaurant
Industry:Health, Restaurants
Location:Charlotte - North Carolina - United States
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