Julia Watson was inspired to open Crepe Bistro after failing to find crepes that reminded her of family. Anita Skogland/UP

Crepe Bistro, owned and operated by a family from Ukraine, is tucked away off Galleria Boulevard, near the southeast corner of Sardis and Monroe roads. Julia Watson, her sister Marina Zhaburovska, and their mother, Galyna Shepeliuk opened the restaurant about four years ago. 

Their menu has unique savory and sweet fillings, from spicy chicken to tuna, turkey, vegetarian, and sausage. Sweet crepe fillings include Elvis Presley (yes, peanut butter and banana) to strawberry cheesecake, nutella, S’mores, and more. The crepes themselves are very supple and flavorful. In addition to their specialty crepes, there are panini, wraps, omelets, Belgian waffles, and a children’s menu. The plates are well presented with a lot of healthy options and packed with flavor.

Watson has traveled extensively, and is fluent in Ukrainian, Spanish, and English. She was working in Myrtle Beach when she met her husband and moved to Gaston County. There, she missed having access to quality crepes and decided to open a restaurant, catering to the needs of the large Eastern European population living in east Charlotte, Matthews, and Monroe. According to Watson, crepes are a very common food in Ukraine, especially in Kiev, the capital. She enlisted help from her sister, who is a marketing specialist and a law school graduate, and her mother, who has a secret crepe recipe that has always been a hit with their Ukrainian family and friends.  

The business was a success from the start; word spread through the Ukrainian community, which has over 11,000 residents in Charlotte, and diners were drawn in by the diverse menu. When they first opened, the restaurant was open from 9 a.m. to 9 p.m, but they dropped dinner service when the pandemic hit. Currently, they are open 9 a.m. to 3 p.m., Saturday and Sunday from 8 a.m. to 3 p.m., and closed on Tuesdays.

Like so many other food service businesses, Crepe Bistro is challenged by the availability of product and the fluctuating cost of food. They refuse to compromise on quality, Watson says; for example, their coffee has more than doubled in cost but it is so popular, they did not consider changing brands, instead increasing the price by 10 percent. The brew is a medium roast with chocolate notes, balanced acidity, and smoky, earthy aroma.

Crepe Bistro is a true family business; Watson is the operations manager, her sister manages the website and helps with marketing their catering business, and their mom oversees the recipe development while employees assist with cooking and service. 

The bistro has forty seats in a bright and inviting space with comfortable seating. Guests order at the counter and food is made to order, so don’t expect fast food service. They also offer gluten free crepes. The catering menu can accommodate small parties to large gatherings, at a reasonable price. Weekends are very busy, so arrive before 10 a.m. or after 1 p.m. to avoid the rush. 

Located in a cul-de-sac behind Tony’s Pizza and Rio Steakhouse, the restaurant isn’t visible to drive-by traffic. Julia’s goal, however, is to open another location and even eventually franchise the concept.

Since the start of the war in Ukraine, Crepe Bistro has donated 30 percent of their profits to assist with requirements for the military through Ukraine Initiative E+ following extensive research into nonprofit options.