What started on a train station parking lot has blossomed into one of Princeton’s most unique and fun-to-visit eateries. Located at 20 Nassau St. in the heart of downtown, Jammin’ Crêpes is in its second year of serving up delicious, distinct crepes that are created from area farm products. Read more…

Cookbook author and French food aficionado Richard Olney wrote of crepes that “their greatest pitfalls derive, no doubt, from their versatility — not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.” Olney, writing in the 1970s, proposed that home cooks roll savory crepes around calf’s brains or, for dessert, sauce them with chartreuse. Read more…

Having a small environmental footprint is also the goal at this farm-to-table creperie on Nassau Street. “Nothing goes into waste,” says Kim Rizk, who with partner Kathy Klockenbrink opened Jammin’ Crepes last October. In addition to the signature sweet and savory crepes, the menu features soups, salads, and baked goods. Read more…

Jammin’ Crepes takes the humble but often exquisite French classic, the crepe, and turns it into American fast food. Which, dear Francophiles, should not be interpreted immediately as a sacrilege and an insult, but instead, once you press diligently past the notion and suspend some disbelief, as entrepreneurial genius. Read more…

You guys, this place is the real deal! So our friend Dave recommended we check out Jammin’ Crepes, and even though it took us a few months to actually check it out, he did not steer us in the wrong direction. Read more…

Who can explain the allure of crepes? In recent years when I visited the Two Flippin’ Chicks’ stand at local food events and farmers markets, the line was always long as customers waited patiently for a fresh-off-the-griddle sweet or savory crepe. Read more…