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WILKES-BARRE — Kate Volla and her husband, Fotis Tsali,s have gone thin and expanded menu at the same time.
How?
They’ve added the thin, delicate pancakes known as crepes to the daily fare at their Curry Donuts shop at 28 N. Main St. in Wilkes-Barre.
“In Greece we have many stores with with crepes,” Volla said of their native land. “Some people, they have tasted in other places. We decided to start something new.”
The couple serve up two varieties — sweet and salty — made fresh daily on a round griddle-like appliance in the shop they’ve operated for approximately six years. Handwritten on a small chalkboard hung above a counter are prices and selections. The sweet crepes have spreads such as Nutella or peanut butter. Fruit can be added to it. The salty features cheese, ham and turkey. The basic versions are $3.50. Added ingredients, such as the air fried french fries in the salty variety, cost extra.
“We cook here,” Volla stressed. The crepes are not microwaved and the dough is made fresh daily with “milk and flour,” Volla said stopping short before she revealed the recipe. They’re flat and paper thin and not to be confused with fluffier pancakes.
Customers have been getting a rise out of the crepes. “Everybody who tastes comes and tastes again,” Volla said.
People who work downtown stop into the small shop tucked into the Park & Lock North parkade, as do students from King’s College on their trek up and down North Main Street to and from classes.
Coffee and donuts are the mainstays of the shop, but there is room for crepes.
“It’s something new,” Volla said, hoping the added menu items make their shop a destination downtown.
