A member of a local Frisco Texas Mom’s group contacted The Examiner on Friday, December 12th 2014 asking for a review of a local new restaurant. At first, the restaurant The Chef in Blue, a local Cafe & Creperie was thought to have already been reviewed, but upon further investigation, it was decided that a review was necessary. Not many restaurants are specialty crepe restaurants, so this was an original idea which intrigued the culinary palette.
Upon first glance, the Chef in Blue restaurant appears much like a take-away lunch eatery, or perhaps a donut shop. From the outside, the windows are decorated with pictures of espressos and omelets, however it is open all day. Walking in, one would notice the cute booths that are set up diner style, like a breakfast cafe. In most cafes, one would order at the counter, and then the food is brought to the table. This is no exception at The Chef in Blue.
The menu is vast, and so if someone has never been in before, the decision on what to order can be quite daunting. Not a problem, because the lady behind the counter can offer up some good suggestions. When ordering, one can choose from paninis, omelets, or their very good selection of breakfast and lunch crepes. For lunch, the sweet and savory crepes were tried. Holy cow, that is a load of crepe!
Crepes at The Chef in Blue are not only nom worthy, but they are very large in size. The lemon crepe, which is a sweet crepe, is hand folded in a traditional crepe, dusted with powdered sugar and delicately dressed with a delicious whipped creme. Filled with a lemony custard, this crepe is more of a dessert crepe and is delicate and delicious. Outside the filling, the crepe itself is traditional, and has a delicate pancake like structure which tastes of butter and cinnamon.
For the Savory crepe, the vegetarian spinach mushroom cheese crepe was chosen. This crepe was massive, and was bigger than the size of both hands put together. Served with a sour creme, which when dusted with a light salt before spreading onto the crepe, really made the crepe delicious. When the crepe is chosen, they ask for which cheese the patron wants on the dish, so each one is customized to the patrons taste. On the side table, there is Tabasco sauce available to spice things up if you would like to as well. Outside the filling is a grilled like a quesadilla style of crepe, which makes the outside just a tad bit crispy. Inside is traditional crepe folding style, but in a much larger portion size than one might find at say an IHOP.
To find out more about The Chef in Blue, visit their website. This was not a media comped meal, and was paid for by yours truly, unbeknownst to the restaurant. If you like this article, and want to be alerted the next time an article by this author comes available, click subscribe to be notified.