Commune Crepes



The Other White Russian and Sullivan crepe from Commune Crepes at Norfolk's Pendulum

Anne Leonard

Golden triangles pocketed the loveliest local ingredients. Commune Crepes is all about crepes, food sustainability and a heartbeat for their community. Through the use of locally-sourced ingredients, they’re bringing people together by means of their delicious sweet and savory crepes. Commune Crepes is taking the steps toward the “real food” movement in Hampton Roads by solely partnering with local farmers—mainly in Virginia Beach—to reduce their carbon footprint as much as possible. They’re aiming to open a permanent community-supported cafe in spring of 2015 via their campaign.

Monday night was their first pop-up event held at Norfolk’s Pendulum/Alkaline, and my husband, Cody, and I were ready to get our crepe on.

Commune Crepes Norfolk Pendulum pop up

Even with a line at the door, we quickly ordered and were served in a jiffy. We plopped down at a community-style table placed where Pendulum typically has their market area. I ordered The Other White Russian savory crepe with garlicky white Russian kale, oyster mushrooms and ricotta as well as a bottle of their home-brewed Chai Kombucha. The kombucha, or fermented sweet tea, had a spicy warmth to it that was also refreshing and bitter. They also had two other kombucha brews—tropical and hibiscus.

Commune Crepes Kombucha

Cody ordered the Sullivan’s crepe, with chèvre, pickled sweet peppers, mizuna, arugula, green onions and herb vinaigrette. These crepes weren’t messing around. They were stuffed sturdy, yet delicate, divine pockets of loveliness.

Commune Crepes Sullivan

While his Sullivan’s crepe was nicely complemented by the combination of the creamy peppercorn chèvre and the spicy green onions, mine was more earthy and salty topped with a nutty pesto.

Commune Crepes The Other White Russian 

The other two savory crepes available for the evening were Pleasure House with cornmeal fried oysters and pickled okra and The Standard with country ham and Appalachian cheese. The sweet crepes offered were The Pollinator with Virginia peanuts, local honey and cayenne pepper as well as the Apple Pie crepe with baked Virginia apples, rosemary and whipped cream.

Savory crepes were between $7–8, and the sweet crepes were about $6. Bacon could be added for an additional $2. Along with their home-brewed kombucha, they also had local beer and wine available.

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