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.