TAMPA We thought it an unusual concept: A restaurant that serves primarily crepes. Our idea of a crepe was a thin, light-as-a-feather dessert.

La Creperia Cafe proves you can stuff them with more than fruit and cream and turn them into a delicious meal.

Owner Constantinos Chilis has more than 20 years of experience operating creperias in his native Greece, as well as in Paris and Los Angeles. He opened his Ybor City creperia in August.

Stepping inside the Seventh Avenue eatery, it was easy to imagine we had walked into a small European bistro.

High ceilings, exposed brick and wooden tables create a casual elegance. Patrons can watch the chef making the crepes on a hot, round grill in front of a window. A large and busy coffee bar serves a variety of coffees and teas — hot and cold — that rival Starbucks.

The crepes are split into two categories: savory and sweet.

The savory crepes are made of a simple batter of eggs, whole wheat flour and milk and are 16 inches in diameter. The warm, moist, triangle-shaped crepes are cooked to a slightly golden brown and served hot off the griddle. Stuffings include shrimp, turkey, ham and chicken, as well as vegetarian selections such as spinach, red peppers, artichoke hearts, tomatoes and olives.

Some of the best combinations include the Jambalaya with shrimp, sausage, caramelized onions, green peppers, garlic and Tabasco; and the Turkey a la Brie, packed with roasted turkey, creamy Brie and tomatoes.

The Dancing Salsa, stuffed with green chiles, cheese, avocado, tomatoes and sweet onions, is a zesty-tasting crepe with a kick. The Fontina crepe’s fresh taste comes from a concoction of turkey breast, fontina cheese, spinach and mushrooms.

Seafood lovers should try the Al Mare, which was stuffed with shrimp, cheese, sweet red onions, tomatoes and garlic, cooked in a delicious white wine sauce. The shrimp topping gave it a nice touch.

There are about a half-dozen vegetarian crepes, including the Vegetarian, loaded with cheese, mushrooms, tomatoes, Greek olives and spinach.

Savory crepes arrive with a garnish of lettuce, tomatoes and cucumber.

If crepes don’t tempt you, try the baguette or panini sandwiches, salads and pasta dishes.

The Croque Tropicana is a popular hot ham and cheese sandwich loaded with sweet red pepper and pineapple.

Dessert crepes are simply superb. Chilis uses fine baker’s flour for these.

We tried the Evita with dulce de leche and thin banana slices. Sprinkled with powdered sugar and oozing rich caramel, it tempted us to lick the plate clean.

The Last Wish crepe with Nutella chocolate spread, sliced bananas, walnuts and Grand Marnier was a bit dry — particularly after sampling the Evita — but still satisfying, garnished with walnuts, chocolate powder and whipped cream.

Our server was easygoing, pleasant and efficient, explaining menu items and making suggestions. His charming French accent added to the cafe’s European warmth.

Tribune reviewers eat anonymously. Cloe Cabrera can be reached at (813) 259-7570.

BOTTOM LINE: A French delicacy invades Tampa’s Latin district.

WHERE: 1729 E. Seventh Ave., Ybor City

CHILDREN’S MENU: No

PRICE: Crepes range from $6.75 to $10.25

CALL: (813) 248-9700