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Joie de Crêpe Saves Its Soul

Sometimes I think I have an abusive relationship with food.

I first tried Joie de Crêpe over a year ago when it was shiny and new, and my visit epitomized young love. I saw no fault, and was astonished that such a delicious crêperie chose MY TOWN in which to spread its buttery creations.

But like all romances, things soon took a turn for the worst. I was no longer blinded by novelty, and I began to sniff out the lies, the deceit, and the crepes coming out burnt rather than crispy. Joie de Crêpe, quite frankly, broke my heart.

Even so, I have issues letting go and giving up on a place entirely, which is why I always try to find excuses to go back. So you can imagine my excitement when I saw this during a recent stroll downtown:


 joie de crepe sould food sign


For those of you a bit confused, soul food is synonymous with the South and more distinctly Southern African-American culture. Traditional offerings include fried chicken, mac and cheese, okra, black eyed peas, and rice.

My own confusion lies in the combination. French crêpes with Southern soul food? Call me curious (and hungry).

The first thing I noticed was that the menu at Joie de Crêpe received a face lift. Not only was soul food offered, but it now took the place of their original savory crêpes. Currently, the menu offers several platter meals, where you pick a protein (fried chicken, BBQ chicken, fried fish or veggies) and 2 sides.

When I think of soul food I immediately think of fried chicken, and as State College severely lacks a place to get finger lickin’ fried chicken, I took my chances and ordered up some greasy goodness.

Another huge change was the wait time. Last time I visited Joie de Crêpe I waited a solid hour for my inedible food. On this visit I waited maybe 15 minutes, and my plate looked much more appealing.

joie de crepe fried chicken

My sides of mac and cheese, corn bread, and collard greens were good, but after I tasted the fried chicken nothing else mattered in the world. Golden-brown, crisp, and impossibly juicy, it was the best fried chicken I’ve had on this side of the Mason Dixon Line. KFC ain’t got nothing on this.

The skin was so crispy you could hold it up and it would stay perfectly steady. For you health nuts, yes, it was a bit greasy, but in my opinion that’s just par for the course when eating fried chicken.

After finishing my meal coupled with a Biscof crêpe for dessert, I’m quite happy to say that Joie de Crêpe has achieved redemption.


If you’re looking for a unique combination of crêpes and the best fried chicken in State College, you might want to give Joie de Crêpe another try.

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About the Author

Catie Simpson

Catie is a junior majoring in Human Development and Family Studies. She's also the resident townie and culinary enthusiast due to a brief stint at the CIA (the culinary school not the secret government agency). She currently works at a Baby Temperament Lab on campus where she tries to get babies to do dangerous things. She's also on the twitter.

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