Been here once and have no plans of going back. Crepes were like construction paper, rolled up, with filling (strawberry and ice cream or something), on TOP of a crunchy crepe. All for $8 or $9 if I remember correctly.
Best Crepe Fort Lauderdale and Palm Beach 2009 - La Bonne Crepe
Some people might consider crepes to be glorified pancakes or quesadillas, but at La Bonne Crepe on Las Olas, flat circles of batter are transformed into light and fluffy packaging for cheese, meat, seafood, scrambled eggs, vegetables, and fruit — all cooked to savory or sweet perfection. The restaurant's signature vegetarian crepe includes broccoli, spinach, mushrooms, asparagus, and ratatouille, all cooked like a stew with garlic, olive oil, and tomato sauce, then wrapped in a warm, crepe blanket. Despite being stuffed with a pile of succulent vegetables and sauce, the crepe magically doesn't get mushy. Same for the crepe hambourgeois with ground sirloin, grilled onion, and Gruyère. If cheese is your thing, La Bonne Crepe has 17 options of crepes with Gruyère. One comes with garlic, butter, escargots, and mushrooms, another with ham and apple compote. A half-dozen options of crepes with chicken, seafood, and scrambled eggs round out the menu. The dessert menu is just as extensive with various fillings of strawberries, bananas, ice cream, sugar, and chocolate. For something with a punch of liqueur, try the crêpes suzettes with orange sauce and Grand Marnier.
Ridiculous! The crepe thay serve has no resemblance to the original Crepe bretonne that the French (and the rest ofthe world) consider as theparamount to crepes. La Bonne Crepe makes hard, crispy overcooked pancakes that do not fold but rather turn into cones when rolled because they are so rigid. A horror of a crepe--not light,wispy and wafer thin, more of a big flat fortune cookie. We who know real bonnes crepes know better than to accept this bastardization of a classic dish--try Grandma's French Cafe instead for a "true" bonne crepe. We do not need a million fillings in order to judge the quality of a crepe--the best judge of a "bonne crepe" is simply unfilled, powdered with sugar. Their "Bonne Crepe" is for purists a ghastly crepe.