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5 Decadent Crêpes You Need to Enjoy at Wayne’s Creperie Bechamel


For Pat and Jenn Yasaitis, the crêpe is a blank canvas, the perfect vessel for expressing culinary creativity and technique. The couple, whose love of crêpes (and each other) began on their first date, at a creperie, decided to debut a crêpe-making HQ of their own—Creperie Bechamel, which opened in 2012 within Wayne’s Louella Court.

Now, a few years later, their crêpe batter remains flawless, one that combines traditional French formulas with buckwheat and stone-ground whole-wheat flours. It’s not overly sweet either, which enables it to be the ultimate vehicle for savory and sweet, classic and unconventional varieties.

But, what are the utmost favorites, which ones transport us to Parisian alfresco cafes and leave us wishing for a crêpe-laden getaway? We detail them below.

Bonne Femme

Swing by for brunch and devour this scrambled egg-packed crêpe, pumped with roasted potatoes, chunks of bacon, snappy caramelized onions and globs of chevre. It’s satisfying and layered with sharp flavors; it’s everything you want to kick-start your day—and above all, it’s prepared impeccably.


Pat and Jen Yasaitis

Arugula Chicken//Photos by Alexandra Whitney Photography

Arugula Chicken

Catch sight of the crêperie’s housemade arugula pesto, and you may dare to spoon it on everything. Seriously. Vibrantly green and utterly fresh, find the signature sauce dancing with Gala apples, grilled chicken and caramelized onions in this savory option.  



This crowd-pleasing savory crêpe is the hot order of the adorable 14-seat cafe, featuring our #1 favorite ingredient of the Yasaitises—bechamel! Everything—especially this lemon and wine-infused sauce—is crafted in-house. It’s elegant and decadent; rich in flavor and creativity and coupled with hunks of grilled chicken, sauteed spinach, locally-sourced shiitake mushrooms and goat cheese in the Harvest.

Caramel S’mores

Caramel S’mores

Everyone deserves to treat themselves, and if the “treat” is a sweet-laced crêpe folded with housemade caramel and chocolate sauces, graham cracker crumbles and toasted marshmallows … well, we’ll take two (maybe three?). While a s’mores-themed crêpe is already a decadent home run, the husband-and-wife team make sure the components, and all of their creations, are of the highest of quality.


Equally addicting is their classic sweet-based crêpe that’s rolled with a heavy-hand of warm Nutella with fresh strawberries and bananas. The simply constructed composition allows their fantastic batter to shine while providing you a proper sweet escape.

Additional crêpe favorites include the Mediterranean with roasted asparagus, sun-dried tomatoes and cashew pesto; the simple fresh berry and whipped cream-stuffed crêpe; and the apple pie variety, with brown butter and vanilla bean creme anglaise.

What’s even better? Their crêpes transport very well—which means you can grab-and-go on your lunch hour or swing by to snag an elegant snack. Eye-catching beautiful cakes are also available, perfect for birthdays and special occasions, layered with a stack of 20 delicate crêpes that are stuffed with your choice of fillings. In addition to their elaborate cafe menu, they offer an ever-changing roster of house specials (the recent pot pie-inspired crêpe with sharp cheddar, sweet peas and biscuit crumbles is the epitome of edible comfort).

Hours of operation: Tuesday–Thursday, 10 a.m.–8 p.m.; Friday–Saturday, 10 a.m.–9 p.m.; Sunday, 10 a.m.–2 p.m. 11 Louella Ct., Wayne, (610) 964-9700, www.creperiebechamel.com.