Teresa Godfrey and Sandra Reichstetter, married 22 years, work at their new restaurant, Cup & Crepe on Everett Mall Way in Everett. (Ryan Berry / The Herald)

Teresa Godfrey and Sandra Reichstetter, married 22 years, work at their new restaurant, Cup & Crepe on Everett Mall Way in Everett. (Ryan Berry / The Herald)

New Everett biz serves up vegan and gluten-free street crêpes

From strawberry cheesecake to pizza, Cup & Crêpe has a fun take on European street-style crepes.

EVERETT — If you enjoy European street crepes and gnomes with rainbow hats, Cup & Crêpe in Everett is your place.

The crêperie/coffee shop, located near Trader Joe’s on Everett Mall Way, is also a haven for the vegan and gluten-free crowds: Neither batter contains eggs, which makes for a sturdier texture and (obviously) less egg-y flavor. You can order a buckwheat crepe that is a little more nutty and earthy than its glutenous counterpart. Everything on the menu is vegetarian, though you can swap out the cheeses for vegan cheddar, parmesan, mozzarella or feta at no extra charge.

Regardless of your dietary preferences and restrictions, owner Teresa Godfrey makes a damn good crepe, one marked by playful fillings with whimsical, outdoorsy names. Take the I Want Candy!, a grownup hybrid of Reese’s and Snickers, with chocolate, peanut butter, roasted almonds and caramel. Or what my coworker and I ordered: Glamping, which had strawberries, housemade strawberry compote, a cheesecake filling (!), graham crackers and whipped cream. One bite and you’re suddenly at summer camp sitting around a bonfire, telling spooky stories and roasting marshmallows (yep, they have a s’mores crepe, too).

We also ordered a savory crepe: The Picnic was stuffed with spinach, artichoke hearts, sun-dried tomatoes (which added the perfect sweet-tart zing), mozzarella, fresh parmesan and black pepper. It makes for a complete lunch and would be perfect for its namesake on a sunny day. Cup & Crêpe also makes pizza in a crepe via The Red Slice (with housemade pizza sauce) or The Green Slice (with housemade pesto).

“It’s as organic as I could possibly get,” Godfrey said. “We serve fresh ingredients. Most everything is made in house.” That included their pastries, which were still in the oven and smelling sweet and cinnamony the morning I was there, like your grandmother’s kitchen on a Sunday morning.

The best part may just be watching your crepe get made: Godfrey swirled the batter around on a crepe pan until it browned up, then flipped the thin pancake over and spread the toppings on. Once golden, she artfully folded the crepe and tucked it inside a compostable holder. No fork necessary.

“That’s why I call them European street crepes because when you go to Europe, you basically walk up to a street vendor and they make it right in front of you,” Godfrey said. “And then they hand it to you and say, ‘Bon appétit!’ That’s what I do. No fancy plates, no drizzles or basil on top to make it look pretty. You sit there with your elbows on the table and nom on it.”

Thirsty? Get your caffeine fix with a latte, Americano or blended frappé. They also serve Italian sodas.

You can take your meal to go or sit on the corner bench that Godfrey and Sandra Reichstetter, her wife and partner of 22 years, built themselves. It’s a bright and comfy hangout spot, where Godfrey will showcase new local artists each month. Cup & Crêpe’s permanent centerpiece is a super green forest painting by local artist Julie Steed.

Cup & Crêpe is also a sanctuary for gnomes who no longer want to work in gardens (yes, gnomes are part of the Great Resignation too). As you watch your crepe being made, look to your left and say hello to the creperie’s rainbow-clad mascot. The gnome doesn’t have a name yet, but Godfrey will host a “Name the Gnome” contest soon.

So come on in and order a crepe for breakfast, lunch or dessert (I promise you, it’s a meal in itself). And if you have a gnome rescue, this European crêperie-meets-PNW forest is the perfect place for it to retire.

Next time I’m in I’ll order the Holidaze, with brie creme, lingonberry preserves and roasted almonds. Actually, I think I’ll go with the The Cabin, with mushrooms, fried onions, cheddar and Herbes de Provence.

Or maybe I’ll just stare at the menu for way too long, like a kid in a candy store. That’s exactly what I did when I popped in on Cup & Crêpe’s second day of opening. Godfrey doesn’t mind: It just means I’ll have to stop in again — and again — to work my way through the menu.

If you go

Cup & Crêpe

909 SE Everett Mall Way Suite E-550, Everett

Phone: (425) 249-2984

Hours: Wednesday to Sunday from 10 a.m. to 5 p.m.

Pricing: Savory crepes are $13, sweet crepes are $12, and assorted pastries and cookies cost $2.50-$3.50. Drinks range from a $3 12-ounce Americano to a 16-ounce blended frappé for $7.50.

Gluten-free/vegan options: Buckwheat crepes are gluten-free. Both crepe batters are vegan. All crepes are vegetarian, and most can be swapped for vegan fillings. You can also add plant-based chicken, sausage or pepperoni. Look out for a vegan whipped cream option soon.

Contact reporter Taylor Goebel at taylor.goebel@heraldnet.com or call 425-339-3046. Follow her on Twitter @TaylorGoebel. Join The Daily Herald’s food-centered Facebook page, SnohomDish.

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