As my friend and I continued to walk around at the first Salem Saturday Market of 2012, I spotted the Oregon Crepe Company tent preparing various crepes for hungry customers. Richard Foote, one of the owners, had replied to my previous review and appreciated my honest feedback. It was time for me to get something new off the menu, and I knew exactly what it would be.
|Look for this tent at the Salem Farmers' Market!|
The Saturday one starts in early April, while Wednesday's version begins in May!
Richard expertly prepared a fresh crepe, then added generous amounts of wild Alaskan smoked salmon. The arugula is locally sourced from Gardenripe in Silverton. Since arugula, in general, is quite strong, Richard told me he would do half-arugula and half-spinach on all orders instead. After adding a creamy, refreshing lemon dill sauce, Richard folded the crepe in fourths and handed it to me. Pretty nice for $7.
|Savory crepe with smoked wild salmon, arugula, spinach, and a lemon dill sauce|
(Oregon Crepe Company)
An excellent call to go with half spinach and half arugula. While the arugula's bite came through, I could still appreciate the wonderful smoked salmon and the delicious lemon dill sauce.
|There's some of the hot sauce on top of the crepe|
Oregon Crepe Company still has several types of sweet crepes or savory crepes. All sound delicious, so get out to the Farmers' Market this year! They'll be a mainstay at both the Saturday market and the Wednesday market (the latter opens in May). Some of the menu items also change, depending on the time of year.
I wonder if OCC is open to custom crepe orders. I have ultra-crazy combinations I would create that would make people shake their heads in disgust. I swear I'm not pregnant -- really. But whatever doesn't kill this curious panda only makes him stronger! 7.25/10