A piece of Paris has been transported to the East Village in the form of Minou, the sweetest (also savory) little creperie now open around the corner from sister restaurant Cafe Chloe. The beloved European-influenced eatery, open since 2004, has charm to spare, so you can expect the same style and warmth at the new 1,500-square-foot crepe shop where the crepes, ranging from the classic ham and gruyere to decadent hazelnut butter with salted caramel ice cream, just happen to be gluten-free, — made with cup4cup gluten-free flour or nutty and naturally gluten-free buckwheat flour.

Cafe Chloe’s executive chef Theo Dimitriou does double-duty here, crafting the crepes as well as Minou’s other temptations ranging from hearty quiches to traditional French onion soup, sandwiches on skinny ficelle and a daily selection of pastries that always includes gluten-free options. Most of the menu, including espresso drinks and housemade ice cream, can be ordered from walk-up window; for eat-in diners, there’s a nice list of beer, wine and hard cider available.

Co-owner Alison McGrath, who runs the eateries with husband John Clute and partners Jerry and Chrissy Reynolds, tells Eater that they’re considering a refresh of Cafe Chloe that will reimagine the menu and give a facelift to the 13-year-old restaurant. The team is also working on opening Chloe at Scout, an offshoot in Liberty Station that will be an all-outdoor cafe and acre-sized garden with room to create events for up to 500 people. The eatery will offer a menu of salads, soups, charcuterie and more, as well picnic baskets to be enjoyed on the garden’s lawn.