Crêpe and waffle lovers: get ready for a treat

By Katie Thomas EBS Contributor

BOZEMAN – We can’t get enough of new eateries in the Gallatin Valley. Sometimes it seems we’re growing a new establishment every day, with one fun restaurant popping up after another. And the most recent of these is Stuffed Crêpes and Waffles, a unique little breakfast, lunch and sweet-treat spot in the heart of downtown Bozeman.

Opened in early June, Stuffed features both waffles and crêpes, along with a selection of local and healthy beverages. For the breakfast protein-seeker, the savory crêpes offer much satisfaction, such as the Vermont (egg, bacon, tomatoes and cheddar), while sugar enthusiasts may prefer the Brittany, a crêpe with strawberries, the always-beloved Nutella and whipped cream. Other crêpes such as the Seine (turkey, brie and arugula), Juneau (smoked salmon, red onion, capers and dill crème fraîche), or the Monte (turkey, ham, Swiss and jam) make for good lunch options.

Customers can also create their own waffle dream with a wide selection of toppings including marshmallow, huckleberries and local Béquet caramel sauce. Waffles come with a gluten-free option as well. Genuine Ice Cream, Spindrift sodas and local Coldsmoke coffee are available, and soon customers will be able to go online, place an order, receive a text notification and pick up their order.

Stuffed, a crêpe and waffle joint that recently opened in Bozeman, offers both savory and sweet crêpes and a build-your-own waffle option. PHOTOS BY EMILY ETCHART

Owner Erik Esper has converted a former barber shop and adjoining common space with the Country Bookshelf into a charming and compact yet comfortable space, with accents of both history and modern community talent. A large, antique glass-block window was rescued from the building and faces outward from behind the kitchen, and current SLAMfest artists’ work decorates the walls. The restaurant is designed for easy, to-go ordering and provides a comfortable place for patrons to sit and enjoy their internationally-inspired fare.

Esper, who started working in the restaurant industry more than 20 years ago in a fine dining Italian restaurant in Detroit, saw a perfect niche for crêpes and waffles in the 400-square-foot location. “I felt that this kind of eatery was the best fit for this space,” Esper said. “Bozeman doesn’t really have anything devoted to waffles and crêpes.” 

Esper worked at Detroit’s Ritz-Carlton before transferring to the Ritz in Phoenix, where he studied architecture and interiors at Arizona State University. His design expertise is evident in the space’s remodel; Stuffed has style. It’s warm, modern, inviting and smells like you just dove into a cloud of cotton candy.

While actual cotton candy is not among Stuffed’s offerings, it’s worth noting that a handful of locally-sourced products and ingredients are used in its fare. For example, the honey for waffle toppings is Montana Honey Bee Co. honey, the ice cream is from Genuine Ice Cream and Bozeman Spirits Distillery rum is used in place of vanilla in the batter.

Stuffed has something for everyone. Get in and try it before the summer crowds of downtown Bozeman discover this little gem. Stuffed is open Monday through Saturday from 7 a.m. to 9 p.m., and Sundays 9 a.m. to 6 p.m. Online ordering, catering and outdoor seating developments are coming soon!