SAVANNAH is known for its beautiful squares that are surrounded with historic homes and filled with moss-laden, low-hanging trees.
Much credit for Savannah’s growth and continuing beauty can be attributed to the Savannah College of Art and Design, and the college’s efforts to preserve and restore many buildings within the Historic District.
Now the same thing can be said for the ever changing culinary scene in Savannah. SCAD not only renewed many buildings that can be found all over the city, but the school has also opened five culinary shops around town.
As part of their efforts, SCAD has opened Vedette Creperie and Sweets within the Lucas Theatre. Vedette is Savannah’s newest crepe and baked good shop that serves patrons of both the Lucas and all of Savannah alike. You can grab a quick crepe and drink to enjoy as you enjoy the Lucas’s latest offering, or pop in just for a crepe itself.
First on the menu you will find Vedette’s sweet crepes, and at the very top of the list is the Red Velvet Cake Crepe. Upon reading the menu, I imagined the crepe batter itself to be red and made to taste like red velvet.
Vedette outsmarted me, and when the crepe arrived at the table I was delightfully surprised to find that instead they layer the crepe with fresh moist crumbles of actual red velvet cake, mascarpone cheese, and chocolate chips.
The red velvet cake is baked specifically for their special crepe. The mascarpone cheese keeps the dish lighter than its traditional counterpart, cream cheese, while the chocolate chips add the perfect crunchy texture.
As for the star of the dish, the cake, it is light and moist, just like your mom makes it.
Beyond the decadent fillings, the size of Vedette’s crepes truly sets them apart. I would consider theirs to be two to three times larger than your average crepe, and to accommodate their size the store has a special paper holder for taking the crepe with you and eating it on the go.
Vedette also offers kid size crepes which “are smaller and slightly easier to hold,” says Director of Auxiliary Services Lauren Bell.
Next on the menu you will find the Bananas Foster Crepe, which tasted even better than you can imagine. Banana bread pudding and fresh bananas are piled inside of this crepe.
For the crunch factor, banana chips are added to the top along with whipped cream and a sticky rum sauce. The mixture of fresh, dried, and bread pudding bananas contribute a deep banana flavor to the dish without overpowering the palate.
The Blueberry Lemon Crepe features classic flavors of summer dessert, lemon curd and fresh blueberries. Ricotta is the cheese of choice to fill this sweet treat, which is a mild flavored cheese that adds a creamy airy balance to a the tangy lemon curd.
Just like most everything featured on their menu, the lemon curd is made from scratch and not poured from a can. The blueberry lemon crepe has been their “most popular just because it is great for summer, it is light and fresh. If you like lemon it is the right amount of tart,” Lauren explains.
My favorite of the bunch was the Italian Crepe, and no, it does not come stuffed full of meats like you’d find in an Italian sub — it’s much better than that.
Layered inside the delicate crepe is salty sweet prosciutto ham, nutty tangy manchego cheese, bright yet sweet fig jam, and spicy fresh arugula.
To finish the dish is a dark sticky drizzle of balsamic vinaigrette. Manchego cheese, my favorite cheese, is Spanish cheese made from sheep’s milk.
Like I said, this version trumps a typical Italian sub by using elevated ingredients to create a more adult version. As you cut into the crepe, or just pick it up and bite it, the fig jam immediately oozes out.
Next your tongue is coated in the salty flavor of pork before being washed away with the bright peppery flavor of the arugula and warm melted manchego. As for the balsamic, it adds just the right amount of tang.
If you are looking for a crepe that is a bit more classic, the Croque-Monsieur should be your go-to. For Vedette’s version, they stuff their oversized crepe with ham, bechamel, Gruyere, and arugula.
The opposite of classic is the Banh Mi Crepe, which takes inspiration from the spicy Vietnamese sandwich. Traditionally a banh mi is layered with pork or chicken, pickled vegetables, cucumbers, and a spicy mayonnaise, all atop a sliced crunchy baguette.
Vedette gets rid of the clunky french bread and layers their crepe version of the Vietnamese sandwich with fresh, tender shrimp, making the entire dish feel light — perfect for a summer lunch in our Savannah summer heat.
Other unique savory crepe creations you will find available is the Mediterranean crepe with hummus, red pepper, cucumber, and feta, and the Korean BBQ jammed with pulled pork and pickled vegetables. Both of which I will be back to try.
Vedette’s menu is not limited to crepes, as of a few weeks ago the store began offering fresh smoothies.
“The yellow smoothie is President Wallace’s favorite” smoothie, I am told by Lauren. She explains that SCAD President Paula Wallace has come into each restaurant operated by SCAD to taste the dishes.
In the store you will also find an assortment of delicate baked goods made in-house at their sister store, Gryphon Tea Room. Also available is an assortment of fresh hot brewed coffee drinks, because what goes better with dessert than coffee?
The menu changes with the seasons, and “has something for every part of your day,” Lauren says. You can come in for a morning coffee or smoothie, stop by for a light savory lunch crepe, and finish your day with a sweet unique crepe.