Crepe Crazy serves sweet and savory options at two locations

Crepe Crazy offers a selection of crepes. Pictured here is the Sweet Cheese Delight.

Crepe Crazy offers a selection of crepes. Pictured here is the Sweet Cheese Delight.

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Crepe Crazy
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Crepe Crazy
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Crepe Crazy
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Crepe Crazy
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Crepe Crazy

Inside Crepe Crazy—a restaurant nestled in a European-style cottage in Dripping Springs—the menu is written on a chalkboard that covers most of the wall. Next to the list of sweet and savory options, the words “Point and ye shall receive” give a clue as to what makes the local cafe unique.


“First and foremost, this is [a] deaf family-owned and -operated company,” founder Inna Giterman wrote on a notepad during an interview with Community Impact Newspaper. “We founded [Crepe Crazy] with intentions of giving deaf people an opportunity to showcase their skills when others wouldn’t.”


Giterman’s love for crepes—or “blinis” as they are known in her home country of Ukraine—is deeply rooted in family, she explained.


“Crepes are something we grew up with,” she wrote. “[We had] no prior culinary experience, but nearly everybody in this family enjoys cooking, trying new recipes [and] getting creative with food.”


Opening a restaurant as a deaf, immigrant family was extremely difficult, she explained—from overcoming language barriers to navigating development regulations.


After years of selling crepes at fairs and festivals, Giterman opened a brick-and-mortar location May 8, 2014, in Dripping Springs. A year and a half later—Dec. 3, 2015—she opened a second Crepe Crazy location on South Lamar Boulevard in Austin.


The menu includes sweet crepes—topped with whipped cream and powdered sugar—and savory crepes—served with a side salad and lemon-garlic vinaigrette. Crepe Crazy features a crepe of the month, which is the Hatch Green Chile Chicken crepe for the month of September.


Best-selling savory offerings include the turkey and avocado crepe and chicken basil pesto, Giterman indicated. The classic Nutella Royale sweet crepe “tops the list every time” she wrote.


“Our menu consists of carefully curated options with a nod to many regions,” she wrote. “It is more than just feel-good nostalgic food, and we are grateful to be able to share crepes with [the community].”

By Taylor Jackson Buchanan
Taylor Buchanan joined Community Impact Newspaper in 2018 after completing a master of journalism degree from the University of Texas. She worked as the senior reporter for Community Impact's Southwest Austin edition and is now the editor for the company's flagship Round Rock/Pflugerville/Hutto edition.


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