Jeff Kraus Reveals His Science-Nerd Side and Explains Why He Admires Eliot Wexler
Nikki Buchanan
See also: Jeff Kraus' Crêpe Bar: A Decidedly Different (and Delectable) Take on the Crepe
This is part two of my interview with Jeff Kraus, chef-owner of Crêpe Bar. If you missed part one, read it here.
Describe a meal you'll never forget and why: In France, Erin and I walked in on a family meal (the French eat stupid late) and immediately realized the restaurant wasn't open. We apologized in a broken, bad American-French language and the chef/owner instantly stopped our rambling and seated us. He followed up with a pigeon terrine and menus.
Most over-rated ingredient: "Belly"
Most under-rated ingredient: hydrocolloids [obscure starches and proteins that chefs such as Wylie Dufresne of WD-50 use to create new ways of cooking].
Weirdest (or worst) thing you ever ate: A live goldfish from a muddy fish tank for $5 - the worst sushi ever!
Something always found in your kitchen: Whippers, N2O (nitrous oxide) cartridges and scales.
Nikki Buchanan Kraus' spin on vegetarian crepes
Something always found in your fridge: Simple syrup, fresh-squeezed citrus and eggs (Eye of the Tiger theme song playing in my head right now). And gin in the freezer.
Pet peeve in the kitchen: Small talk, messiness, tardiness, and fear.
Why crepes?: So many things haven't been done with them; they give me the most range of exploration.
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Crepe Bar
7520 S. Rural Road, Tempe, AZ
Category: Restaurant
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