When Bassem Chahine’s business takes him overseas — and it happens frequently — he knows his wife, Beth, will want to come along for the ride.

Crepes and Taters owner Beth Chahine is pictured at the exterior window of the restaurant at 1016 Massachusetts St.

“Beth’s hobby is to go to every crepe store in town,” Bassem jokes. “France, Dubai, Turkey — wherever we go, she drags me to the crepe store.”

Now, Beth is the one selling crepes — and Belgian-style fries — at the couple’s new food window, Crepes & Taters, located inside Fatso’s Public House and Stage at 1016 Massachusetts St. in downtown Lawrence.

Crepes & Taters boasts 20 different varieties of the thin French pancake, from sweet to savory. Think familiar pairings like banana and Nutella, as well as more offbeat creations like the Mamacita — a Latin-inspired crepe stuffed with chicken or beef, salsa, yellow and green peppers, onions, cheddar cheese, sour cream and guacamole.

“Taters” come in the form of Belgian-style fries, which customers can pair with free garnishes (ketchup, mustard, hot sauce and the like) or go gourmet with any of the 10 “premium” sauces, which include truffle mayo, avocado ranch and peanut satay.

The titular crepes and taters aren’t necessarily meant to go together, the Chahines say. Rather, they’re hoping folks will want to eat crepes for breakfast and stop by later in the day for Belgian fries — though both are available at all times.

“It kind of works for the location we’re in,” Beth says. “We wanted to draw both the late-night crowd and the early-morning customers.”

Until recently, the space housed another Chahine-owned food concept: Lebanese Flower, run by Beth’s father-in-law, Bassam.

The pocket-sized eatery served up falafel, shawarma and other Middle Eastern delicacies to late-night customers for nearly three years before converting to Crepes & Taters just last week.

There’s no dramatic story behind the change, assures Bassem.

“My dad is concentrating more on the farmers market and expanding his selection to Natural Grocers and Dillons,” Bassem says of Lebanese Flower, which already sells its hummus and baba ghanoush at the Merc, Hy-Vee and Checkers stores. “When he found out my wife had graduated [from college], he gave her the keys to the store and said, ‘Go for it.'”

The Strawberry, Banana and Ricotta Crepe with chocolate drizzle at Crepes and Taters.

The concept, which opened officially last Friday, has both indoor seating (from 7 a.m. to 2 p.m. Monday through Saturday, and 8 a.m. to 3 p.m. Sundays) inside Fatso’s and an outdoor patio in the back of the bar.

Beth Chahine wrapped up her studies in international business management from the University of Phoenix last month, and plans to handle most of the logistics at Crepes & Taters.

She’s played a part in the Chahine family business for more than a decade now, since meeting Bassem as students at Free State High School and learning to cook from her mother-in-law at Lebanese Flower’s original location inside a gas station near 23rd Street and Wakarusa Drive.

Since those early days, Bassem and his family have expanded into other businesses — the Chahines also own the Hookah House at 730 Massachusetts St. and the Euphoria smoke shop located in the breezeway — that often lead him out of the country.

Together, Bassem and Beth have eaten their way through most of Europe and the Middle East. Crepes, they observed, seem to be popular just about everywhere, and Belgian fries have become popular well outside the borders of their home country.

It was during their travels around Europe that the Chahines discovered Belgian frites, which are roughly four times the size of regular fries, doubled cooked to ensure a crispy-on-the-outside, fluffy-on-the-inside texture; and served up in a giant cone.

Crepes can also be made vegan or gluten-free, says Beth, who strives to keep everything “as fresh and local as possible.” For now, they’re trying to source most of their produce from the Lawrence Farmers’ Market.

And, perhaps as homage to her father-in-law’s business, Beth left a taste of Lebanon on the menu.

“I love shawarma,” she says of the spit-roasted meat. “So I thought, ‘Why couldn’t it work on a crepe?'”