Tucked into the charming Flying Hills neighborhood just outside Reading, Pennsylvania, Borelli’s Creperie Deli & Market has become a local institution since opening its doors in 2020. What started as a small family dream of bringing authentic Italian-American deli flavors together with delicate French crêpes has blossomed into a 5,000-square-foot culinary destination that locals simply call “Borelli’s.” The star of the show? The ever-evolving Borelli’s Creperie Deli & Market Shillington menu that somehow manages to satisfy a teenager craving a dripping cheesesteak, a mom looking for a light Nutella crêpe, and a grandparent hunting for house-made pasta salad—all under one roof.
The Story Behind the Menu
Owner Tony Borelli, a third-generation Berks County native with Italian roots in Abruzzo, wanted a place where “everybody eats what they love at the same table.” His wife Marie, who spent years perfecting crêpes during summers in Brittany, insisted the delicate French pancakes belong next to hearty Pennsylvania-Italian classics. The result is a menu that reads like a love letter to both sides of the Atlantic.
Walking into Borelli’s today, you’re greeted by the smell of sizzling rib-eye on the flattop, the sweet perfume of vanilla batter hitting a hot crêpe iron, and the sight of glass cases overflowing with imported Italian meats, local cheeses, and pastries made fresh at 4 a.m.
Breakfast: Crêpes, Paninis & Coffee Done Right
Breakfast service starts at 7 a.m. and runs until 11 a.m. (weekends until noon). The crêpe station is the undisputed morning star.
Signature Breakfast Crêpes
- The Brittany Classic – Ham, Swiss, sunny-side egg, béchamel
- Maple Bacon Bliss – Crispy bacon, Vermont maple syrup, whipped cream
- Spinach & Goat Cheese – Baby spinach, herb goat cheese, roasted garlic
- Cannoli Crêpe – Sweet ricotta, mini chocolate chips, pistachio dust
Pair any crêpe with their house-roasted Flying Hills Blend coffee from Shillington’s own “One Up Coffee Roasters” or a fresh-squeezed blood orange mimosa on weekends.
Lunch & Dinner: Where the Cheesesteak Meets the Crêpe
At 11 a.m. the flattop fires up for real. Borelli’s proudly uses only Certified Angus rib-eye shaved paper-thin, cooper sharp American, and fresh-baked Liscio’s rolls flown in from South Philadelphia twice a week.
Top Cheesesteaks on the Borelli’s Creperie Deli & Market Shillington Menu
| Cheesesteak Name | Key Ingredients | Price | Size Options |
|---|---|---|---|
| Classic Borelli | Rib-eye, Cooper Sharp, fried onions | $12.99 | 8″ / 12″ |
| The Flying Hills | Rib-eye, sharp provolone, long hots, broccoli rabe | $14.49 | 12″ only |
| Chicken Cheesesteak Milan | Chicken, spinach, roasted peppers, fresh mozzarella | $12.49 | 8″ / 12″ |
| Pizza Steak | Marinara, fried pepperoni, melted mozzarella | $13.99 | 12″ only |
| Buffalo Chicken Cheesesteak | Frank’s RedHot, bleu cheese crumbles | $13.49 | 8″ / 12″ |
Beyond cheesesteaks, the deli counter offers 18 different hoagies and grinders built on seeded Liscio’s rolls with Boar’s Head and Citterio imported meats sliced to order.
Savory Crêpes: Not Just for Breakfast
While sweet crêpes get most of the Instagram love, the savory lineup deserves equal fame.
Must-Try Savory Crêpes
- Philly Crêpe-Steak – Shaved rib-eye, Cooper Sharp, caramelized onions wrapped in a giant crêpe
- Chicken Saltimbocca Crêpe – Prosciutto, sage, fontina, marsala reduction
- Mediterranean Lamb Crêpe – Slow-roasted lamb, tzatziki, feta, tomatoes, red onion
- Crab & Asparagus – Real lump crabmeat, asparagus tips, lemon-dill hollandaise
Sweet Crêpe Heaven
The dessert case looks like a Parisian patisserie exploded in Berks County.
Top Sweet Crêpes
| Sweet Crêpe Name | Fillings & Toppings | Price |
|---|---|---|
| Classic Nutella | Nutella, fresh bananas, whipped cream | $8.99 |
| Berry Bliss | Mixed berries, lemon curd, vanilla mascarpone | $9.99 |
| Tiramisu Crêpe | Espresso-soaked ladyfingers, mascarpone, cocoa powder | $10.49 |
| S’mores Crêpe | Marshmallow fluff, Ghirardelli chocolate, graham dust | $9.49 |
| Salted Caramel Apple | Cinnamon apples, house caramel, sea salt, vanilla ice cream | $10.99 |
One-third of the building is a European-style market. Locals flock here for:
- House-made mozzarella stretched daily
- Fresh pasta and ravioli (lobster ravioli sells out by Friday)
- Imported Italian olive oils, balsamic vinegars, and truffle products
- A full butcher counter with dry-aged steaks and homemade sausage
- Grab-and-go meals: eggplant parm, chicken piccata, Sunday gravy with meatballs
Every Friday features “Pasta Night To-Go” where a complete tray of baked ziti or lasagna feeds 8–10 people for under $50.
Kids Menu & Family-Friendly Vibes
Borelli’s understands families. The kids’ menu includes miniature cheesesteaks, PB&J crêpes, and chicken tenders with house-cut fries. High chairs, changing stations, and a corner filled with toys keep parents sane.
Seasonal & Limited-Time Offerings (2025)
The Borelli’s Creperie Deli & Market Shillington menu rotates four seasonal crêpes per year:
Winter 2025 – Eggnog Crêpe with spiced rum caramel Spring 2025 – Strawberry Rhubarb with honey-lavender mascarpone Summer 2025 – Peach Cobbler Crêpe with brown-butter streusel Fall 2025 – Pumpkin Spice Cannoli Crêpe (already breaking pre-order records)
Copycat Recipe: The Famous “Philly Crêpe-Steak” You Can Make at Home
Many customers begged for the recipe. Tony finally released a scaled-down version.
| Ingredient | Amount | Notes |
|---|---|---|
| Crêpe batter (store-bought or homemade) | 2 large crêpes | Keep warm |
| Certified Angus rib-eye, shaved thin | 8 oz | Freeze 15 min for easier slicing |
| Cooper Sharp American cheese | 4–5 slices | Or substitute Cheez Whiz if you dare |
| Sweet onion, sliced thin | 1 medium | |
| Salt, pepper, garlic powder | To taste | |
| Olive oil or butter | 1 Tbsp | For cooking |
Instructions:
- Caramelize onions in butter over low heat (15–20 min).
- Season shaved steak aggressively. Sear in ripping-hot pan 60–90 seconds.
- Add onions back, top with cheese, cover 30 seconds to melt.
- Lay warm crêpe flat, pile steak mixture in center, fold like a burrito.
- Optional: sear folded crêpe 20 seconds per side for crisp edges.
Why Locals Keep Coming Back
Reviews consistently mention three things:
- Consistency – the same quality at 8 a.m. or 8 p.m.
- Generous portions – nobody leaves hungry
- Staff who remember your order (and your kids’ names)
In an era of corporate chains, Borelli’s feels like the neighborhood spot that somehow has everything. The Borelli’s Creperie Deli & Market Shillington menu proves that cheesesteaks and crêpes aren’t strange bedfellows—they’re soulmates when done with love.
FAQ – Borelli’s Creperie Deli & Market Shillington Menu
Q: What are the current hours? A: Mon–Thu 7 a.m.–8 p.m., Fri–Sat 7 a.m.–9 p.m., Sun 8 a.m.–6 p.m.
Q: Do you have gluten-free crêpes? A: Yes! Buckwheat galettes (100 % gluten-free) are available all day.
Q: Can I order the full Borelli’s Creperie Deli & Market Shillington menu online? A: Yes through DoorDash, Uber Eats, or directly on borelliscreperie.com for pickup.
Q: Are the cheesesteaks really made with rib-eye? A: Only Certified Angus rib-eye, shaved fresh daily—no pre-packaged steak-ums here.
Q: Do you ship your market items nationwide? A: Pasta, sauces, and dry goods ship via Goldbelly. Fresh mozzarella and meats are local-only.
Q: Is there outdoor seating? A: 40-seat covered patio with heaters and string lights, dog-friendly.
Q: Any vegan options? A: Vegan mushroom “cheesesteak” crêpe, impossible burger hoagie, and multiple dairy-free sweet crêpes.
Q: When do you restock the lobster ravioli? A: Made fresh Tuesday and Friday mornings—by noon on Friday it’s usually gone.
Whether you’re a Flying Hills regular or driving in from Lancaster just to try the legendary Philly Crêpe-Steak, one visit to Borelli’s makes it clear: this isn’t just a menu—it’s a love story between two culinary worlds, written one perfect bite at a time.
