Shannon Ross waited a year to secure a spot on the 16th Street mall, but now that she has one -- she set up shop at 16th and Curtis on July 1 -- she's turning out sweet and savory crepes from the griddle pan in her tiny stand, which she has dubbed the Crepe Escape.
Ross worked in the restaurant industry for twelve years before striking out in the street food world. She learned to make crepes from her French mother and decided it was a perfect food to bring to the street. She makes each crepe to order, chopping ingredients as the paper-thin pancake cooks in its pan.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Ross is still adjusting her menu, and will continue to change crepe fillings as the seasons change. Mainstays include ham and cheese, a Mediterranean with chicken, olives, feta, tzatziki and onions, and Nutella with fresh strawberries or bananas. And her cinnamon swirl crepe has been popular, with walnuts, honey, cinnamon sugar, cream cheese and apples or pears, so she says that will stay, too.
And if you catch the Crepe Escape for breakfast, you can also sample Ross's breakfast burrito-like options, crepes stuffed full of eggs, cheese, and chorizo.
The Crepe Escape is open Monday, Wednesday and Friday from 7:30 a.m. to 3:30 p.m.; hours on Tuesday, Thursday and Saturday are 9:30 a.m. to 6 p.m.