Inside the sleek, contemporary eatery is a very lean, but ideal menu of, of course, crepes and croissants. I've been by a handful of times now, and I can confirm that the crepes are in fact, light, soft, chewy and more often then not packed with delicious things. The Greece, for example, is stuffed with a a fifth of a pound of goat cheese, with spinach and honey. The Provence comes with a light ratatouille of summer vegetables and more wonderful cheese (reasons to love the French). The sweet crepes are properly sinister and live up to their descriptions. Try the classic brown and try to tell me there isn't enough butter and cinnamon in it. Even with all of that stuffed in, the crepes are so light that you don't really ever feel like you committed a crime.
They've just recently started adding some weekend hours to the mix and doing brunch for the weekend crowd (something that'll be much admired when the new Main St. farmer's market opens in October). Primarily open weekdays for breakfast and lunch, if you're looking for a little change-up from your usual soup and sandwich, make the walk out to Crepes and Croissants and get a tomato tart or savory crepe. I promise, it will be worth it.