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And while we’re in North Park…
You see them at farmers’ markets in Hillcrest, Little Italy, Temecula, but I never knew these guys had an actual restaurant. They do, and it’s cute: La Crêperie, 3773 30th Street, Suite C.
Sami (sorry Sami: called you Mark before!), the guy manning the two crêpe hotplates, says they’ve been here six years.
He’s Tunisian. Shows me the menu. Huh. Savory as well as sweet. They have bacon, ham, tuna, turkey, and chicken, like regular sandwiches but wrapped in crêpes.
Truth is, the only crêpe I can remember the taste of is Crêpe Suzette, the sweet one with orange Grand Marnier liqueur flavor.
I notice two ladies, Christina and Cathy, chowing and chatting. Christina’s eight months’ pregnant. Crêpes seem to be the right thing for her right now.
Christina and Cathy
She has the Vegetarian Knock-Out with mushrooms, tomato, spinach, cheese ($8). Cathy has the California Surfer (bacon, avocado, cheese, $8).
That’s what I go for.
Sami grills the bacon and cheese on one hotplate and pours the crêpe onto the other.
Then he folds the crêpe in half, dunks a big blob of guac, then ladles the bacon-cheese in, makes a cornet shape, and voilà.
The California Surfer savory crêpe
It’s hot, tender, tasty, a bit like a delicate burrito.
In the end I have to go big-spending and get the traditional strawberry sweet crêpe as well, with Grand Marnier liqueur and cream in it ($7), and yeah, that’s pretty near the crêpe taste I know and love. Sweet, winey. Just feels French.
Summer Blush strawberry, cream, Grand Marnier crêpe
“It’s not just a French thing,” says Sami. “Crêpes are as popular in Tunis as Paris.”
And while we’re in North Park…
You see them at farmers’ markets in Hillcrest, Little Italy, Temecula, but I never knew these guys had an actual restaurant. They do, and it’s cute: La Crêperie, 3773 30th Street, Suite C.
Sami (sorry Sami: called you Mark before!), the guy manning the two crêpe hotplates, says they’ve been here six years.
He’s Tunisian. Shows me the menu. Huh. Savory as well as sweet. They have bacon, ham, tuna, turkey, and chicken, like regular sandwiches but wrapped in crêpes.
Truth is, the only crêpe I can remember the taste of is Crêpe Suzette, the sweet one with orange Grand Marnier liqueur flavor.
I notice two ladies, Christina and Cathy, chowing and chatting. Christina’s eight months’ pregnant. Crêpes seem to be the right thing for her right now.
Christina and Cathy
She has the Vegetarian Knock-Out with mushrooms, tomato, spinach, cheese ($8). Cathy has the California Surfer (bacon, avocado, cheese, $8).
That’s what I go for.
Sami grills the bacon and cheese on one hotplate and pours the crêpe onto the other.
Then he folds the crêpe in half, dunks a big blob of guac, then ladles the bacon-cheese in, makes a cornet shape, and voilà.
The California Surfer savory crêpe
It’s hot, tender, tasty, a bit like a delicate burrito.
In the end I have to go big-spending and get the traditional strawberry sweet crêpe as well, with Grand Marnier liqueur and cream in it ($7), and yeah, that’s pretty near the crêpe taste I know and love. Sweet, winey. Just feels French.
Summer Blush strawberry, cream, Grand Marnier crêpe
“It’s not just a French thing,” says Sami. “Crêpes are as popular in Tunis as Paris.”