Ming-Wei Huang pours the crepe batter onto the round cooking stone, then spreads it thin with a metal tool, his smooth movements are the product of more than six years of practice at his Carbondale restaurant, Blend Tea and Crepe…
BY CHANDA GREEN FOR THE SOUTHERN, The Southern: Living
Tue, 01/23/2018 - 11:00pm
Ming-Wei Huang pours the crepe batter onto the round cooking stone, then spreads it thin with a metal tool, his smooth movements are the product of more than six years of practice at his Carbondale restaurant, Blend Tea and Crepe…