Crepe Revolution

I was recently invited to attend a media dinner at Crepe Revolution in Smyrna. Interestingly enough, I had been trying to make it out for brunch a few weeks earlier but was unable to, so I was especially excited to receive the invitation. The purpose of the dinner was for us bloggers to try out some new menu items and summer sangrias. Co-founder Neel Sengupta let us know that he and his business partner are trying to make sure their menu stays fresh by making quarterly changes to their extensive menu of sweet and savory crepes.

Crepe Revolution

Crepe Revolution

I was working with a camera phone that night so my pictures are less than stellar, but you can check out some much nicer ones at Atlanta Restaurant Blog and Amy on Food. We started out with a ginger crab roll and white peach sangria:

Ginger Crab Roll

Ginger Crab Roll

I really liked this appetizer, the crab was plentiful and the taste of ginger very pronounced. The “roll” part stayed crisp throughout its eating, which was great bc there is nothing worse than a soggy wonton. The sauce was yummy too, but mostly just a thinned version of thai sweet chili sauce. Next up, chicken Thai peanut urses with green apple lychee sangria:

Chicken Thai Peanut Purses

Chicken Thai Peanut Purses

This meal, strangely, almost tasted like PB&J to me (which is not a bad thing), maybe because of the sweet sauce that was kind of carried over from the crab rolls. This was another dish that would make a good appetizer; it was good, but not especially memorable. I believe I remember Mr. Sengupta mentioning that this was actually intended to be a new entree, and that the entree portion was larger than what we were given. The next item we were given was our first actual crepe: Crepe del Mar with kiwi grapefruit sangria:

Crepe del Mar

Crepe del Mar

Despite the slightly unappetizing look of the sauce topping these crepes, they were actually quite good, stuffed with fresh, recognizable pieces (very important!) of shrimp, scallops, and salmon, along with mushrooms and goat cheese (also in the sauce). This one was a winner. My first favorite of the night was up next: peppered lamb with cherry reduction crepe with classic red sangria:

Peppered Lamb Crepe

Peppered Lamb Crepe

The lamb in this crepe was sooo tender and well-seasoned. The cherry reduction, almonds, and feta cheese scattered through the crepe were perfect accompaniments to the fabulous lamb. Even though I was on the brink of fullness, I devoured this dish. And because I’m more of a red wine drinker than white, the red sangria that came along with the course was my favorite also (although all of the sangrias we had were quite good and came in really interesting combinations).

Finally came the course most people associate with crepes: dessert. For dessert we were served a bananas foster crepe with tableside French-pressed coffee:

Bananas Foster Crepe

Bananas Foster Crepe

Trust me, my picture does not do this justice. Go check out the ladies I linked above for some really mouthwatering photos. This dessert crepe was my second-favorite of the night. Bananas covered in a rich caramel sauce and topped with candied pecans. Yum!!

Mr. Sengupta and his partner, Chef Robert Morneweck, are doing a great job with crepes out in Smyrna. Their restaurant is a “revolution” because they’re doing much more than your typical Nutella-butter/sugar-fruit crepes. Check out their website for great events they put on, like their bimonthly “Battle Wine” and the upcoming, men’s only “Steaks and Stogies” (“Steaks and Stilettos” for the women is being planned as well). The space was nicely furnished, with a lounge/bar area separate from the restaurant, and a large patio.

I really enjoyed my meal here and am anticipating finally making it up for the brunch I had planned. I might be biased because I lived there for a year, but Smyrna really isn’t so far away…and Crepe Revolution is worth the trip!

www.creperevolution.com

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