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.
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.
