Come to 48 Main with crêpe expectations

At 48 Main Café and Crêperie, in Meredith, Jackie Feldman has crêpes from simple to sweet to savory. (Laconia Daily Sun photo/Adam Drapcho)

MEREDITH — A crêpe is a strange wonder. Made by pouring a thin layer of simple batter onto a hot surface, it should be familiar to anyone who's eaten a pancake. But, when made with skill, a crêpe is distinct from the staple American breakfast item. Crêpe batter must be made so that it can be spread almost paper-thin and without lumps, and it must be cooked at a precise temperature, so that it will stay soft but won't tear. Then, the finished crêpe becomes an ideal envelope, a universal supporting actor that complements – without upstaging – any ingredients rolled into the crêpe.

The crêpe, originated in France but long enjoyed throughout continental Europe, is gaining new appreciation throughout North America. And, in August, the trend arrived in downtown Meredith in the form of 48 Main Café and Crêperie, where manager Jackie Feldman has concocted a menu that explores the possibilities of the crêpe.

The business is owned by Trish and John Basiliere and operated by Feldman, a Gilford High School alumnus who has two decades in the restaurant industry, including gigs in just about every role, from server to pasta cook to baker, and in eateries that ranged from diners to corporate restaurants. But, she said, she is entering new territory at 48 Main.

"This is my first endeavor with crêpes," she said. She found a few wrinkles that needed ironing out in the first few weeks of operation, but now she feels that she has her operation and her offerings in good order. Although there is a wide diversity of crêpes on the chalkboard menu, they are all driven by Feldman's twin principals: everything, as much as possible, should be made fresh and in-house; and the menu should have something for everyone, regardless of dietary limitations.

At 48 Main, patrons can order simplicity – such as a crêpe dusted with just cinnamon and sugar, or stuffed with honey and butter. They can also pick a sweet treat, such as the "Ying and Yang," which has pears, coconut, almonds and caramel sauce; or the "All-American," stuffed with apple pie filling, walnuts and Jordan's vanilla ice cream. They can pick the breakfast burrito-inspired crêpe with bacon, eggs and cheese, or the "Urban Cowboy," with marinated steak tips, spinach, mushrooms and a balsamic drizzle.

"They're all good, and they're all popular," Feldman said of the 17 crêpes currently offered on the menu, including vegan and gluten-free options. "There isn't anything on the menu that doesn't get ordered."

Beyond the crêpes, 48 Main has baked goods, soups and coffee drinks featuring beans from Woodshed Roasting in Laconia.

When the café first opened, it was mostly frequented by out-of-town visitors. Now, said Feldman, the weekdays are spend serving local regulars, and helping tourists on the weekends. Support from the locals is strong enough that Feldman will stay open seven days a week this winter, from 8 a.m. to 4 p.m. Monday through Saturday, and 8 a.m. to 2 p.m. on Sunday.

Most people who come in for the first time know what a crêpe is, said Feldman, but they often associate the dish with dessert. She is relishing the opportunity to introduce the wide world of crêpes to new patrons.

"Depending on what you put in the crêpe, it takes on the flavor. It really tastes different depending on what crêpe you get, it actually complements what's inside," she said. "There are so many possibilities with crêpes, it's crazy."

Manager Jackie Feldman holds a “Ying and Yang” crêpe at 48 Main Café and Crêperie in Meredith. (Laconia Daily Sun photo/Adam Drapcho)