From Our Editors
At De La Crepe, griddle gurus ensconce sweet and savoury fixings within the fluffy confines of homemade crepe batter. Savoury crepes include the parisian, which folds havarti cheese, chicken, and mushrooms into a regular or whole-wheat envelope. The greek crepe, like Eugene Levy, bursts with feta cheese, veggies, and oregano when bitten into. Diners can excavate the supreme crepe, a mound of cheddar cheese woven through beef-patty, salami, and bacon deposits. For dessert, sink sweet teeth into the crazy monkey crepe, a blend of Nutella hazelnut spread and cookies. Additionally, homemade sauces enhance crepes with classy drizzles or, upon request, family crests.