HADLEY — Whether filled with cheese, chicken or chocolate, or served at breakfast, lunch or dinner — or for dessert — both savory and sweet crepes are a great food concept, says The Skinny Pancake founder Benjy Adler.

“It is an unusually versatile food,” Adler says of the French pastry, which forms the heart of the four-meal-a-day approach at the recently opened 379 Russell St. restaurant.

In an area with so many pizza, sub and burrito shops, Adler is aiming to have The Skinny Pancake become an important part of the dining scene, with a menu made up of many organic and local products.

“The mission is always toward what is needed to keep Skinny Pancake affordable, accessible and fun,” Adler said.

Taking over a spot previously home to a Moe’s Southwest Grill, and creating a fast casual, comfort-focused atmosphere, the Hadley location is the first in Massachusetts for the Vermont-grown creperie, which began in 2003 as a food cart on the Church Street Marketplace in Burlington, and has since expanded to six Green Mountain State locations and one in Albany, New York.

Adler said the business did a really significant renovation and total makeover of the 3,000-square-foot Hadley building from floor to ceiling, using barnboard and barn beams throughout. “We really focus on making comfortable seating, encourage people to come in relax and do work,” Adler said, observing there are outlets to plug in laptops, a couch and variety of seats, including at a bar rail and a handmade wooden table.

At the rear of the restaurant is a 16-seat patio that faces the Target store at Hampshire Mall.

“It looks and feels like a Skinny Pancake to us,” Adler said.

The all-day breakfast menu includes the Johnny Crepe, with Vermont maple BBQ pulled pork, caramelized onions and Cabot cheddar cheese in a cornmeal crepe, served with coleslaw; and the All Day Burrito, with either chicken or seitan, Cabot cheddar cheese, a black bean medley and slaw rolled up in a savory scallion crepe, with a side of ranchero sauce and cilantro-lime sour cream.

For lunch, there is the Cheesy Chicken Pesto crepe, filled with chicken, basil-sunflower seed pesto and Cabot cheddar; or the Popeye crepe, featuring spinach and Cabot cheddar cheese. Dessert items include the Choco Monkey, with chocolate hazelnut spread and banana, and the Lovemaker, with strawberries and chocolate hazelnut spread.

Dinner items range from the smash burger, with northern Vermont’s Boyden Farm beef topped with cheddar cheese and maple onion jam, served with fries, and The Good Juju, a black bean burger with slaw and chipotle mayo.

The menu also includes poutine and salads, a full espresso bar, milkshakes, craft beer, wine and brunch cocktails.

The Skinny Pancake aims to source over 50% of its ingredients from the region. Adler said this includes using apples and cider from Bashista Orchards and Cider Mill in Southampton, dairy from Mapleline Farm in Hadley, pork from Freeman Farm in Heath, maple from North Hadley Sugar Shack, and honey from Pioneer Valley Apiaries in Northampton.

With its roots in Vermont, though, the coffee and tea comes from Vermont Artisan Coffee & Tea, though Greenfield’s Fogbuster will be the nitro cold brew.

Adler said the menu and ingredients were put together over six months, with a gluten-free menu that makes crepes with a different batter.

Area residents may be familiar with the concept from fairs and festivals in the region, and Adler hopes to attract people both Northampton and Amherst to the commercial strip where other locally owned restaurants have flourished as an alternative to chain restaurants.

“I hope we’re a general oasis of healthy food. That’s the core as to why we chose this spot,” Adler said.

“We’ve had our sights on the Pioneer Valley for a while now. It’s an area with a vibrant local food culture and a strong sense of community — both of which align with our values.”

Adler said he considers it a mission-driven business, pointing to Everyone Eats, a Vermont food security program that was adopted from a program Skinny Pancake began at the onset of the pandemic called ShiftMeals.

Adler said the company and the local restaurant, whose general manager is Natasha Hinkson, will be looking to participate in supporting local initiatives.

“Crepes are a fun food, and we want to be a positive contributor,” Adler said.