Dining
BY ANDREW CREELMAN
The Californian Crepe ($16.20) contains smoked salmon, sour cream, onion, avocado, capers and horseradish sauce.
The Nutella Strawberry Cro e ($5.80) is a cross between a wa e and a crepe, topped with strawberries, powdered sugar and Nutella drizzle.
PHOTOS COURTESY CREPECCINO
Crêperie brings savory European avors to Cibolo Bara Ekhlayel said he has always been enamored with the café culture found throughout Europe. “Especially the way cafés serve as gathering places, not just somewhere to eat,” Ekhlayel said in an email to Community Impact . How we got here brick-and-mortar eased into a second, larger location in Cibolo to serve residents of the Northeast San Antonio Metrocom area. Popular menu items The main highlight of the menu is, of course,
Owner Bara Ekhlayel (left) and his wife and daughter smile during Crepeccino’s grand opening in Cibolo.
crepes, Ekhlayel said. But, there’s also much more to choose from for all meals and all times of the day. “Their versatility enables us to serve both sweet and savory options throughout the day, from breakfast to dessert and dinner,” he said. The carbonara pasta, the vegan fajita crepe and the chicken alfredo crepe are three of the most popular menu items, Ekhlayel said. Aside from sweet and savory crepes, the eatery also o ers a full espresso bar.
In 2018, Ekhlayel said he put his entrepreneurial skills to the test by opening his own café called Crepeccino Café & Crêperie in the Medical Center area of Northwest San Antonio. “I wanted to bring that European café experience to San Antonio, but with a modern twist that felt welcoming and accessible to our community,” he said. Then, in 2025, the success of Ekhlayel’s rst
W. BORGFELD RD.
1103
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857 Cibolo Valley Drive, Ste. 208, Cibolo www.crepeccino.com
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