At Love Crepe the only typical things are the Nutella jars that line the counter.
Love Crepe specialises in handheld, Greek-style crepes – they are more pancake-y than the French style, which are more waffle-like. Just as on the streets in Greece, these are sold not with knives and forks but in a wrapped cone-shape, like a kebab.
Inside the crepes there’s Nutella, banana and biscuits; dark chocolate (Valrhona, no less), strawberries and coconut; or the extremely messy and enjoyable namesake crepe with white chocolate, buttercream, banana, dulce de leche, crumbed biscuits and vanilla gelato. The gelato is made in-house.
The owners, brothers Mike and Nick Kondilis, studied at the acclaimed Carpigiani Gelato University in Bologna, Italy. They have also brought back their teacher, ex-El Bulli pastry chef Francesco Giordiano to help them make the gelato. With Jersey milk and fresh ingredients as the base of each flavour, it’s soft in texture and experimental flavour-wise.
The décor is concrete, neon and tiles – it looks more like a design studio, or a modern diner.