It’s a Wrap: European Connection Offers Sweet and Savory Crepes



Picture this: Several University of Utah grad students are studying in Europe. Strolling the boulevards they notice little push carts selling crepes to people on the street. Batter is swirled onto hot, cast-iron griddles, and the resulting crepe is slathered in butter and sugar, folded into triangles and delivered to the customer hot and steamy.

An idea is born….What if…?

Returning to the states the students try out the crepe cart idea at fairs and outside events. It seems to be as popular here as there. A new idea builds…What about a permanent site for the crepes?

Voila! In 1999 European Connection was born. Opening its doors in Salt Lake’s Gallivan Center, customers found a permanent location to buy sweet and savory crepes. The European Connection now has locations in Sugarhouse, Jordan Landing, Ogden, Logan, and as of June 2000 in Provo’s Shops at Riverwoods.

The Riverwoods restaurant has pale green walls and slate floors. High blonde tables and chairs frame a mural commissioned just for the restaurant. But the focus of the room is on the glass and stainless steel crepe making area.

Two cast iron crepe-makers are flanked by the fresh ingredients that go into each savory or sweet crepe. There are breakfast crepes that can be stuffed with sausage, bacon, ham, eggs, and/or cheese, and lunch and dinner types with a variety of meats, cheeses, and fresh vegetables. Sweet crepes can be as simple as the original butter and sugar variety or can include fresh fruit and ice cream.

European Connection crepes cannot just be folded into triangles and carried off to nibble. These crepes are lavish and are carefully folded and placed in paper cones for support.

With the recent popularity of other flatbreads known as “wraps,” European Connection’s motto is “Let us wrap you something wonderful.”

European Connection
The Shops at Riverwoods
4801 North University Avenue
Provo, Utah 84604
Phone: (801) 762-0823

Jane Wise teaches legal writing at Brigham Young University
and writes on food for the Salt Lake Tribune.


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