Ruben’s Crêpes, at 1043 S. Charles St., is tiny, but it’s bigger than the lunch wagon from which Ruben Romero serves crepes to a very long line of devotees at the Fallsway Farmers Market on Sundays.
While not exactly spacious, Ruben’s Crêpes has two small tables, one right in the bay window, and you can watch the world, or at least South Baltimore, pass by. It is comfortably air conditioned, which is important these days, and you can watch Ruben make your crêpe, a showy procedure involving a big hot flat round griddle, a very long baker’s spatula and the dexterity of a shortstop who cracks safes on the side.
If you have ever made crêpes, you know what I mean. If you have never made crêpes, go to Ruben’s. It is so much simpler, it’s delicious and it’s reasonably priced.
The #13—egg, artichoke, Gruyere cheese, fresh spinach, onions and mushroom crepe—is the most popular at Fallsway.
I ordered the #3, fresh spinach, colorful sweet peppers, mushrooms and Asiago cheese, and loved it.
First of all, the crêpe itself: it’s perfect. It’s large and round, paper thin and very slightly sweet, a perfect foil for the savory filling, and flecked with golden-brown marks from the hot griddle.
Ruben’s Crepes
1043 S. Charles St., Federal Hill
443-756-0667
Open Mondays-Fridays 7 a.m.-9 p.m.;
Saturdays-Sundays 8 a.m.-9 p.m.
The spinach is absolutely fresh and the peppers cooked to that ephemeral stage we call crisp-soft. The mushrooms are nicely cooked too. And through it all is the gooey, slightly salty Asiago cheese—mmmmmm.
Mary Helen ordered the #11, with bacon, chorizo (salty, spicy Mexican sausage), chopped tomato, cilantro, onions and jalapeño and “ranchito” sauce, a sour creamy-spicy-tomato-y drizzle. It was very good and will be popular with salt lovers.
If you prefer your Mex in a wrapper that is not traditionally French, Ruben’s serves up tacos (3 for $9), tamales ($3), burritos and a veggie burrito ($7); and there is fresh guacamole for $5. There is also fresh-squeezed lemonade and orange juice.
For dessert, we sampled the #7. If Ruben were more into trendy marketing, he would call this the Elvis—a sliced banana drizzled with peanut butter and chocolate sauce swaddled in a crêpe that is drizzled with peanut butter and chocolate sauce and topped with little marshmallows. It was hot, sweet and a perfect ending to a delectable lunch.
Next time I want to try the #2, a New-Englandy crêpe of ham, apples, maple, spinach and Muenster cheese, and finish with the 16, peaches, mango, kiwi, banana, butter and cinnamon sugar. Other things to look forward to include the #10, feta, spinach, mushrooms, peppers and pine nuts, and the #6, strawberries, bananas and Nutella.
Ruben’s is quick, friendly, fresh, tasty and healthy. What more do you need?
BY JACQUELINE WATTS EDITOR@baltimoreguide.com
About The Baltimore Guide
Lured in by the sign outside the store, boasting Fresh Lemonade and tamales (a mexican dish that’s not normally seen in most Baltimore menus), I went into Reuben’s Crepes last week for the first time. I talked to Reuben about my hesitation to order the tamale because they are easy to mess up, and he promised me that I would love it. He was right! The chicken tamale was delicious and it hit the spot. If you enjoy mexican food, and want to try something atypical, go to Reuben’s crepes. After reading this article, I think I’ll go in today after work and try one of those crepes!