This creperie in a converted townhouse on Thomas Jefferson St. behind Barnes & Noble doubles as a bubble tea house.
The menu is broken into savory and sweet crepes. Savory options include several egg-based breakfast selections and more adventurous choices, such as spicy thai tuna and chicken guacamole. The spicy chicken satay was a little heavy on the peanut sauce and could use more chicken. The ratatouille filling, an occasional special and my favorite choice, is filled with mildly spiced fresh summer vegetables. The sweet crepes are a Nutella-lover's dream. The Nutella crepe with peanut butter tasted like a melted gourmet Reese's Peanut Butter Cup, while the mint chocolate-chip was simply scrumptious. The chestnut spread makes for a good non-chocolate bet; the owner recommends lemon curd, but I've yet to try it. You also have the option to create your own fillings using a variety of toppings, such as dulce de leche, banana or condensed milk.
Bubble tea is typically prepared with sweetened black milk tea, but can be flavored with any number of syrups and powders. It's definitely an acquired taste, but once you've tried it, the drink is addictive. The Thai and green teas are my favorites for their milder flavors. Meanwhile, Snap's coffee latte, the non-tea bubble offering, tastes deliciously like a bottled frappuccino. I'm not a fan of flavorings, but two girls in line ahead of me raved about the natural tasting mango. Those seek a hot beverage can indulge in La Colombe coffee.
In colder weather, Snap serves gourmet soups and Belgian fries, known as pommes frites, with six dipping sauces that include wasabi mayo and barbecue sauce in addition to the standard ketchup.
Words of warning: Crepes stick to their paper plates, so it's best to order them wrapped in to-go foil. Also, the back patio is very quaint, but it's snack central for ants, so keep an eye on any food you don't want consumed by the critters. Other than that, the food is prepared quickly, the service is friendly and almost everything tastes delicious and authentic.
--Erin Hartigan
