At Café Zola, the crêpe is a work of fine art. True to the crêpe-making traditions of Brittany, we use two kinds of flour: freshly ground buckwheat flour complements our savory crêpes, while pastry flour is perfect in our dessert crêpes. Also known as “krampouz”, crêpes are delicious for breakfast, brunch, dinner — anytime! A light crêpe makes a pleasing appetizer. Choose a heartier one for an entrée, then a sinfully sweet crêpe for dessert with coffee or tea. Our crêpes are made fresh, one at a time, and served hot and delicious.