Jammin’ Crepes in Princeton is not just about good food, it’s about keeping it local. News 12’s Marisa Brahney got a firsthand look at counter-serve operation. View Video…

A popular study break go-to, Jammin’ Crepes is well-known to many Princeton students. What the swarms of students attending these study breaks often fail to appreciate, however, is the restaurant’s incredible atmosphere. With wooden tables, hand-written chalk signs, and an array of mason jars to hold silverware, the rustic décor of the place is truly distinct. Read more…

If you want to indulge in some deliciously fresh crêpes that are made using locally grown food, Jammin’ Crêpes is the place for you!

Being avid food lovers, my husband & I enjoy watching food shows on TV. One of our favorite shows is Guy Fieri’s show on Food Network – ‘Diners, drive-ins, and dives’ (or Triple D as it’s called) where he hunts down some of America’s best local restaurants. Read more…

Find Jammin’ Crêpes under The Best Breakfast Spots

For the past year or so, whenever my path led to Princeton, I flirted with visiting Jammin’ Crêpes. Specialized eateries as such tend to attract my attention, yet simultaneously also my hesitation.*

*I fight a terrible internal battle of wanting to try new things, but not wanting to be disappointed if they aren’t everything I imagined they would and could be. Read more …

Princeton Magazine – Owners Kathy Klockenbrink and Kim and Amin Rizk started their successful Jammin’ Crêpes—also with seasonal ingredients from local farms and rustic chic décor from reclaimed materials; beverages are served in Mason jars and the flatware looks like what your grandmother passed down—as a stand at the Princeton and West Windsor farmers markets before establishing their popular brick-and-mortar business on Nassau Street. While demand says they should expand, Klockenbrink says they want to focus on doing everything right, but the partners do plan to add a food truck. Stay tuned.

What started on a train station parking lot has blossomed into one of Princeton’s most unique and fun-to-visit eateries. Located at 20 Nassau St. in the heart of downtown, Jammin’ Crêpes is in its second year of serving up delicious, distinct crepes that are created from area farm products. Read more…

Cookbook author and French food aficionado Richard Olney wrote of crepes that “their greatest pitfalls derive, no doubt, from their versatility — not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.” Olney, writing in the 1970s, proposed that home cooks roll savory crepes around calf’s brains or, for dessert, sauce them with chartreuse. Read more…

Having a small environmental footprint is also the goal at this farm-to-table creperie on Nassau Street. “Nothing goes into waste,” says Kim Rizk, who with partner Kathy Klockenbrink opened Jammin’ Crepes last October. In addition to the signature sweet and savory crepes, the menu features soups, salads, and baked goods. Read more…

Jammin’ Crepes takes the humble but often exquisite French classic, the crepe, and turns it into American fast food. Which, dear Francophiles, should not be interpreted immediately as a sacrilege and an insult, but instead, once you press diligently past the notion and suspend some disbelief, as entrepreneurial genius. Read more…