The Real Crepe
Restaurant
7595 West Washington Avenue, Las Vegas, NV 89128
–
Northwest Las Vegas
Valéry-Paul G.
Spaces for hire at The Real Crepe
from $56
per person / per session
per person / per session
The Crepe Room
35
40
The Real Crepe is a great place for your next event!!!
All of our food is made in house, each day, to provide the freshest of flavors. Well aware of the well being of our clients, the ambiance of the restaurant is dedicated to be relaxing, cozy and gourmet.
While the French atmosphere remains essential, all our customers can find what they are l...
Prices and opening hours
Sunday
9:00 am –
3:00 pm
from
$56
per person
The Crepe Room
9:00 am –
3:00 pm
from
$56
per person
Monday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Tuesday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Wednesday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Thursday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Friday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Saturday
8:30 am –
4:00 pm
from
$56
per person
The Crepe Room
8:30 am –
4:00 pm
from
$56
per person
Facilities and catering options
Up to 40
standing
Up to 35
seats
In-house catering
Parking available
External catering allowed
Accommodation available
Promoted / ticketed events
Alcohol provided
BYO alcohol
About The Real Crepe
The origin of crepes and pancakes goes back to the dawn of time, and if we spontaneously associate them with Brittany, where they have won their letters of nobility, they are not the preserve of these regions alone.
Long before Jesus Christ, the "galette" was the staple food in the countryside. Accompanied by various cereals, the pancake was still a simple, spread and dried porridge that was prepared on a round metal plate, then cooked in the hearth of the fireplace.
Long before Jesus Christ, the "galette" was the staple food in the countryside. Accompanied by various cereals, the pancake was still a simple, spread and dried porridge that was prepared on a round metal plate, then cooked in the hearth of the fireplace.
