The Crepe Cafe brings taste of Europe 
to Waukesha
Menu includes savory and sweet options


 November 4, 2017

Customers dine at The Crepe Café, 294 W. Main St., Waukesha.
Submitted photo

WAUKESHA — About 60 percent of the customers who have walked into The Crepe Café have never had a crepe — and owner Llazar Konda is excited to expose them to the European treat.

Both savory and sweet crepes are on the menu, appropriate for breakfast, lunch or brunch.

“You can get a full meal with a crepe,” Konda said.

Some of the options are: the Salmon Fume with smoked salmon, spinach, cream cheese, eggs and a lemon cream sauce and topped with capers; the Poulet Marine with marinated chicken, onions, bell peppers, mushrooms, tomatoes, sautéed arugula, cream cheese, eggs and a lemon cream sauce; as well as the Normande with caramelized apples, cinnamon and walnuts and topped with fresh lemon cream sauce. Of course, there is the quintessential crepe with Nutella, which also includes bananas and strawberries and is topped with ice cream.

The Crepe Café also serves salads, croissant sandwiches and Eggs Benedict. The full liquor license from Meli Bar & Restaurant, which Konda also owns, extends to The Crepe Café so a crepe can be paired with a glass of wine. He is also preparing to offer a smoothie bar at the café, which opened at the end of September.

After a few weeks of operating on a limited basis. Konda said The Crepe Café is now open 8 a.m. to 2 p.m. Wednesday through Sunday. When the restaurant space is not serving crepes, it can be used as a private party space.

 One of about a dozen different savory and sweet crepes offered at
The Crepe Cafe in downtown Waukesha.
Submitted photo

A pass-through doorway allows customers and staff to flow from Meli Bar & Restaurant to The Crepe Café.

Originally from Greece, Konda has worked and traveled in many areas of Europe and he often turned to crepes for a meal.

“I fell in love with them. It was my go-to meal,” he said. He wanted to bring them to Waukesha because it would be a new offering for the city.

Although the majority of people have never consumed a crepe, Konda said they have been receptive.

“When I see empty plates, it makes me smile,” he said.

So far, Konda has been doing quite a bit of the cooking for The Crepe Café, but he really enjoys it.

For him, it ties into providing a good experience for a place he loves.

“In order to keep it going, you have to have a love for the place where you are at,” he said. “You have to have vision and passion and passion for the city.”