French chefs have a flair for the dramatic that compels them to set their desserts on fire and slice their croissants with guillotines. Execute caution with this Groupon.
Choose Between Two Options
- $12 for $25 worth of crepes and French cuisine, valid Monday–Thursday
- $20 for $40 worth of crepes and French cuisine, valid Friday–Sunday
The menu features creative entrees with a focus on organic ingredients sourced locally and made from scratch. A bacon et fromage entree includes applewood double-smoked bacon, comte cheese, avocado, tomato, organic baby greens, and free-range eggs ($11), and a cannelle crepe showcases a blend of cinnamon sugar and butter garnished with chantilly and flecked with powdered sugar ($6).
After graduating from the Culinary Institute of America, pastry chef Anita Ross moved to Seattle and began selling crepes out of farmers’ markets. The year was 2004. Over the next four years she built up a following with her sweet and savory crepes stuffed with roasted duck, apple confit, wild mushrooms, and a variety of other seasonal items. In that time, Anita also forged strong bonds with local fishermen and farmers that have served her well since opening Anita’s Crepes in 2008. She’s able to use the finest organic ingredients in her crepes, many of which are made with the traditional Britanny blend of buckwheat and bread flours. And several of her meats and cheeses are imported from countries that have fertile soil for growing beef plants and mozzarella ball trees. Anita channels France specifically when catering to special events, preparing her crepes on the spot much like the street vendors of Paris.