Crepes come in sweet and savory: the menu draws a line between the two, though a lot of them seem to contain both, like the Monte Cristo (ham, turkey, swiss, raspberry sauce, and powdered sugar). Jenkins says that's not one of the best sellers--chicken truffle and brie/basil are. Purists and French speakers will immediately note that "crepe" on these premises is pronounced with the Americanized long a, not "krepp." Stephenson says they're all comfortable with the coexistence of the two: "You can go very traditional and order a 'krepp,' but if you want a 'crape,' we think outside the box on that."
What Crepe?, 241 E. Liberty, 369-3207. Tues.-Thurs. 11 a.m.-9 p.m., Fri. 11 a.m.-11 p.m., Sat. 9 a.m.-11 p.m., Sun. 9 a.m.-4 p.m. Closed Mon. whatcrepe.com
[Originally published in April, 2013.]