The crêpe, or French pancake, was invented in 1923 to make its American counterpart look fat, oafish, and uncouth in comparison. Further the crêpes’ well-deserved sense of superiority with today’s Groupon to Anita’s Crepes. Choose between the following options:
- For $10, you get $25 worth of crêpes and French cuisine valid Monday–Thursday from 8 a.m. to 3 p.m.
- For $20, you get $40 worth of crêpes and French cuisine valid Friday–Sunday from 8 a.m. to 10 p.m.<p>
Originating in a local Farmers Market, Anita’s dream to warm shoppers’ hands and stomachs with authentic crêpes grew into a celebrated restaurant boasting the same delicate pancakes as well as elegant French fare. Modernized French breakfast, lunch, and dinner delicacies crafted from local and organic ingredients impress guests with their rich flavors and recitations of Balzac, with appetizers such as a boozy duck-liver pate with a splash of cognac and cherries soaked in Grand Marnier ($6). The intimate restaurant’s eponymous crêpes, described as “light and fluffy, flavorful … honestly the perfect crêpe” by the blog writers of Scrumptious Seattle, pack artful flavor combinations including smoked king salmon with fresh mozzarella and house-made tzatziki ($15) and high-class ham and cheese with applewood double-smoked bacon, comte cheese, and free-range eggs ($11). A vegan and gluten-free crêpe envelops roasted red peppers, beans, hummus and niçoise olives ($12) in a loving embrace reminiscent of a mother and child or a child and a beloved smart phone. Eight sweet crêpes vie for meal-ending responsibilities, such as the framboise, filled with homemade raspberry freezer jam and accessorized with chantilly and a delicate sprinkle of powdered sugar.
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.