The savory crepe with an omelet underbelly and a heart of fried dough was once elusive, but some chefs are trying to make it as essential as tacos and falafel.
LIGAYA MISHAN, NY Times: Dining & Wine
Mon, 03/20/2017 - 12:40pm
The savory crepe with an omelet underbelly and a heart of fried dough was once elusive, but some chefs are trying to make it as essential as tacos and falafel.