The exterior of Full of Crepe on Tuesday, Feb. 9, 2016. Full of Crepe is one of many local eateries located near Lehigh's campus. (Jane Henderson/B&W Staff)

Lehigh Staples: Creative selections at Full of Crepe


When Full of Crepe opened in the fall of 2012, it had 96 square feet of working space. There was standing room for two people, but a line out the door showed Bethlehem that the small storefront had made a mark on the South Side.

The shop allowed customers to see through the window and watch crepes being made, which generated talk about the creperie and helped it succeed during their first year of business.

On the company’s first anniversary, Full of Crepe expanded into the small café-style restaurant that stands today.

Aiming to offering something for everyone, Full of Crepe provides a wide array of crepe options, from savory to sweet and gluten free or vegan. The staff makes its crepes special by preparing most of their ingredients in-house.

Every crepe is neatly wrapped in the company’s signature red-and-white-checked paper and placed in a triangular cardboard crepe holder, which makes it easily transportable.

Pantelis Takos, ’16, said that his favorite crepe is The Beast, a savory crepe stuffed full with roast beef, Brie, caramelized onions, tomato and horseradish dill sour cream.

The Full of Crepe team encourages its customers to be creative as possible with their orders, having seen a fair share of unusual arrays.

“People come in and create all kinds of crazy concoctions,” said general manager Vicki Bartholomew. “We love that.”

One memorable customer created a crepe with Gouda cheese, chicken and chocolate chips, Bartholomew said. She said the Lehigh student was even more memorable because he had arrived to order his crepe in his robe and a pair of boots.

“It was funny,” Bartholomew said. “We dig it. We all like to have fun.”

She said that the staff wants everyone to be comfortable when they come into Full of Crepe, and employees like to play good music and overall create a good vibe. On Sundays, patrons can hear acoustic music that matches their often-sleepy moods.

“We love the students, we always have,” Bartholomew said. “We try to treat everyone like you would treat your family.”

Full of Crepe strives to support local farmers by trying to purchase as many of its ingredients from local vendors as possible. In addition to crepes, the restaurant also offers pourover coffee, which is supplied by a company called Conscious Coffees.

Bartholomew said that Full of Crepe is happy to support such businesses, as the shop is dedicated to sustainability. Full of Crepe owner Ashley Caldwell consciously biodegradable coffee cups and cup sleeves to accompany the responsibly and ethically grown coffee brand, according to Bartholomew.

For those customers that get hooked on Conscious Coffees, Full of Crepe sells the coffee by the can. The cans are also refilled at a discount.

Ryan Seltz, ’16, eats at Full of Crepe every few weeks. He said that he alternates between The Turkey Lurkee and The Kid. Although he sticks to his two favorites, he says there is something on the menu for any kind of craving.

Although the menu itself stays consistent, new creations and seasonal favorites are always being added being added to Full of Crepe’s specials board.

“We do everything the same way, everyday, you should always come and get a great cup of coffee and a great crepe,” Bartholomew said.


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