Suzette Creperie

We start the day with early morning espresso and pastries, offer crepes and entrees all day long, and finish with nightcaps of dessert and cocktails.

Sunday 9 AM - 10 PM

Monday 10AM - 10 PM

closed Tuesdays

Wednesday- Friday 10 AM –10 PM

Saturday 9 AM–10 PM 

Daily 4PM–6PM  

Reservations stongly encouraged for parties of 5 or more.

Thrillist, January 2012
Run by a lady who once held it down at SF's lauded Chez Panisse, Suzette Creperie formerly spent a quiet life spinning batter out of an Airstream on Alberta, but's now brick n' mortaring in an airy joint on Belmont with added seating and a full bar to make the whole shebang "more adult", which’s exactly what William Hung did with his less-popular “Smooth Jazz Remix.” read more>>

Mix Magazine, November 2011
Chef Jehnee Rains knows how to tackle a sweet tooth. Her background includes stints making desserts at Bluehour and Clarklewis before she settled into a delicious groove with Suzette, an Alberta District crepe restaurant where she’s showing a knack for savory dishes, too. Traipse down the gravel walkway and order dishes from the window of the sleek Airstream trailer, then head into the old building that’s been redone into a bright dining room. Start with a generous half salad of leafy greens tossed with apple slices and candied walnuts ($3), or a filling cup of French onion soup, with a rich beef broth, a monster-sized crouton and the classic topper of melted gruyère ($3). Then focus on the savory crepes, like a buckwheat crepe filled with prosciutto, gruyère and caramelized onions ($6.50). The vegan crepes, made with egg substitute and soy milk, get topped with a silken tofu garlic sauce. DIY fans will love the create-your-own crepes, which start at $4, with mix-and-match ingredients for 75 cents to $1. During happy hour, crepes are a buck off, and at 7:30 p.m. Fridays, the restaurant lowers a screen and shows free classic films (check the website for details). — Grant Butler


Portland Monthly’s Best Restaurants 2011: PORTLAND'S 35 GREATEST MEALS
Portland Monthly Magazine, October 2011
NE Alberta Street’s quirky house of crêpes transforms in the winter: the big garage door seals shut, the patio furniture fades away, and the century-old carriage house turns into a toasty, eccentric escape. On Fridays, the movie projector spools up, flashing black-and-white movies against Suzette’s brightly colored walls and hodgepodge of typewriters, ancient telephones, and Christmas lights. But one thing is constant: dessert chef Jehnee Rains, who earned her pastry stripes at Berkeley’s esteemed Chez Panisse, still folds up Portland’s best sweet crêpes with artful flare. And you get to pick the fillings. Included in the winter lineup: cider-poached apples, marsala-soaked figs, and a scratch nutella from roasted hazelnuts. Even on a chilly night, a scoop of Rains’s honey ice cream is a must. Place your order, head inside, grab a hot cocoa with fresh-made marshmallows, and wait for your luscious origami to arrive.—Benjamin Tepler

Portland’s Premier Crêpe Stop
Portland Monthly Magazine, August 2011
In all my months spent pottering around France past innumerable crêpe stands in Paris and middle-of-nowhere farmhouses in Normandy, I never tasted a crêpe quite like the one at Suzette on NE Alberta more>>

Suzette: Delight-Fold
Surprising Crepes and Plenty of Charm

The Portland Mercury, February 2010
IT WOULD TAKE a Venn diagram to accurately describe NE Alberta's Suzette. Somewhere in the intersecting ovals of café, cart, and restaurant, you'd find a small area (let's shade it mauve) denoting the quirky little Northeast Portland crê more>>

Cheap Eats: Suzette
The Oregonian, February 2010
Chef Jehnee Raines knows how to tackle a sweet tooth. Her background includes stints making desserts at Bluehour, Clarklewis and the closed Ripe restaurant group, before she settled into a delicious groove with Suzette, an Alberta District crepe restaurant where she's showing a knack for savory dishes, too.

How to Make the Perfect Crepes: Five Tips from Suzette
Featured at The Kitchn, September 2010
When she was a pastry chef at Chez Panisse, Jehnee Rains was asked to develop the restaurant's recipe for Crêpes Suzette. From the testing and retesting of several versions, she came up with what turned out to be the Holy Grail of sweet crêpes. She shared a few unusual tips that make these perfectly sweet crêpes stand out — and one very unusual ingredient. Can you guess? more>>

3342 SE Belmont St, Portland OR 97214     
(503)  546-0892
HOURS   Sunday 9 am–10 pm,  Monday 10 am-10 pm, closed Tuesdays, Wednesday - Friday 10 am–10 pm,  Saturday 9 am - 10 pm
HAPPY HOUR:  Everyday 4 pm–6 pm 

Parties of 5 or more encouraged to make a reservation