Manoli and Aoleen Stavrulakis' lives are a little simpler today than they were when they owned and ran Mykonos restaurant downtown. These days, they make and fill crepes at Café Creperi, in a cozy spot tucked behind Penn Station in Kanawha City. Their increasingly steady stream of customers tell them they're glad to have a place to get a steaming cup of coffee and a breakfast treat in the mornings.

"We're serving really good coffee, Seattle's Best. It's a little more expensive, but our customers really like to stop here for a good cup of coffee in the morning," he said. "The people in Kanawha City didn't really have a place to get cappuccino or espresso."

Customers who don't rush out the door with a cup of joe relax at the leather-upholstered chairs and tables in the cozy seating area. They watch the Stavrulakises as they carefully spread batter to the edge of one of the two $900 crepe-making machines sitting on the glass-fronted counter. They order either the delicate white flour batter (best for the sweet crepe fillings) or the buckwheat flour, a heartier batter that holds up well with the heavier savory fillings.

The sweet combinations are the most popular, especially Belgian chocolate or Nutella with fresh strawberries, raspberries, blueberries, banana and/or almonds. They top the chocolate and fruit with hand-whipped cream and a mocha, caramel or fruit sauce. Crepe Buena features butter, brown sugar, cinnamon, almonds and raisins. Pineapple, honey and walnuts fill Crepes de Pin.

Last week, a group of school children on a French class outing happily munched away on the sweet crepes. Café Creperi is open from 7 a.m. until 8 p.m., although they plan to stay open later to accommodate customers who say they'd enjoy a dessert crepe after dining out elsewhere.

The Stavrulakises also offers ice cream on crepes, but not just any ice cream. They feature flavors from their old friend Ellen Beal, whose ice cream shop stands across from Mykonos' former location on Capitol Street.

Crepes aren't only sweet treats. Café Creperi serves crepes with ham and cheese, eggs, jam, cream cheese or butter and apples to the breakfast crowd. They recently complied with on-the-go-customers' requests and began serving bagels and muffins.

The menu evolves as they see needs develop. Savory fillings include Greek, cheese, shrimp, salmon and crab fillings. Stuffed with baby spinach, feta cheese, roma tomatoes, purple onions and olives, and dressed with their signature dressing at Mykonos, the Greek crepe bursts with fresh flavor.

They intended to fill crepes with prosciutto, chicken, roast beef and pork, but the lease prohibits the sale of meat entrees, which would be too similar to their neighbor's offerings at Penn Station. The landlord had always intended to put a coffeehouse in the Creperi's location.

"It's OK. Penn Station cannot sell coffee and we can't sell meat," he said. "We can do them for catering jobs, though."

Aoleen bakes the treats showcased in the glass-fronted display case, which usually include tiramisu, baklava, cheesecake, biscotti, and layer cakes.

Today, Aoleen and Manoli run the Creperi together, but plan to hire some help soon. They work in tandem, and one slips away mid-afternoon to pick up their two young sons from school. Flexibility is crucial advantage of their small operations.

"We're really happy to be here. Family is so important," he said. "Business is good. It's healthy, but not crazy. We can tell from the empty plates that our customers love it."

Satay MIA

Cilantro's owner Virgil Sadorra stopped by his restaurant one day last week during the tail end of the lunch rush, and my companions and I peppered him with questions. Several of us wanted to know if the chicken satay, so popular in Delish before the restaurant fell victim to fire, was ever going to be available.

It isn't on the menu at Cilantro's on McFarland Street, home to made-to-order, overstuffed fresh burritos, tacos or "shirtless" bowls of rice, beans, slow simmered beef, chicken, pork or fish, fresh veggie toppings, salsas and sauces, or Delish Express on Washington Street West. The salads, soups, sandwiches and wraps at Express feature fresh ingredients and Sadorra's innovative sauces and dressings.

Sadorra allowed that it might make the menu at his newest venture. He's installing a kitchen at Vandalia Lounge Hale Street and plans to reopen this spring with a tapas-style menu.

"Yes, we'll offer something on a stick," Sadorra said, with a grin, as he fielded the satay question. Plans for the restaurant he wants to open in the former Rose City Press building remain on hold, as he continues to work on financial details.

Sunday supper

Bluegrass Kitchen, 1600 Washington St. E., announces that is will now staying open on Sundays until about 8 p.m. They suggest stopping by before Sunday Mountain Stage live performances for drinks, dinner and dessert.

To contact staff writer Julie Robinson, e-mail jul...@wvgazette.com">jul...@wvgazette.com or call at 348-1230.