TASTY CREPES, 4845 S. FORT APACHE ROAD
Tasty Crepes opened in December after a successful run at a local swap meet, serving crepes — of course — both sweet and savory, plus “frozen stuff,” milkshakes, smoothies, Thai iced coffee and iced tea and hot drinks. It’s owned by husband-and-wife team Phillip and Arisa Sedlezky, who take turns running the spot that’s reminiscent of an old-school ice cream parlor, decorated in pastels and bright primary colors. “We love our little creperie,” Phillip Sedlezky said. Here’s a sample from the menu:
Fruit crepes: strawberry, mixed berry, banana, blueberry, kiwi, mango and pineapple (choose as many as three) with chocolate, Nutella, peanut butter, caramel or strawberry sauce (choose one), $6.25, or $7.25 with ice cream
Deli crepes: choice of ham, turkey or Asian pork with choice of lettuce, avocado, mustard, mayonnaise, tomato, red onion, spicy mustard or shredded cheese, $7.25, or $10.25 as a combo with chips and soda
Frozen stuff with choice of toppings: Whole bananas or banana bites, $3; cheesecake, $4.50; mango, $3; pineapple, $3
Ice cream: banana split, $6.25; cup, $2.75; small cone, $2.75; waffle cone, $3.50; fruit bowl, $4.25; smoothies, $4.75; milkshakes, $5.50
Hours are from 11 a.m. to 10 p.m. weekdays, 11 a.m. to 9 p.m. Saturdays and noon to 8 p.m. Sundays. Call 702-818-5517 or visit www.Tasty-Crepes.com.
NEW BOOKS FOR COOKS
NUTELLA AND FRUIT CLUB SANDWICHES
12 slices medium-sliced white bread
Generous ½ cup Nutella
Toast the bread on both sides.
Wash the strawberries and the nectarine. Hull the strawberries and cut into thin slices. Cut the nectarine into quarters and slice very thinly. Peel the kiwi and the banana, then cut into thin rounds.
Spread one side of each of four slices of toast with Nutella. Divide half the sliced fruit among the Nutella toasts, overlapping the slices of fruit.
Cover each of the four Nutella toasts with another piece of toast. Spread these with more Nutella and divide the remaining fruit among them, again overlapping the pieces of sliced fruit. Finish by covering each with another slice of toast. Cut each sandwich into two triangles. Secure with a cocktail pick/toothpick and serve immediately.
— Recipe from “Nutella: The 30 Best Recipes” (Jacqui Small; $10.95)
— Heidi Knapp Rinella