Best of Broward / Palm Beach

Five Fantastic Crepes to Try in Broward County

The French are known for many things: braids, manicures, horns, fries, toast, kissing — you get the point. Among their many culinary delights, the best aren’t always so obviously named. So, let’s be clear here: We’re talking crêpes. Warm, melt-in-your-mouth, holding all sorts of delectable morsels hostage in their papery folds crêpes. A type of thin, crisp pancake, crêpes can be sweet or savory.

These things are so fantastic that they’re great any time of day: breakfast, lunch, dinner, dessert, even as a snack. This is, of course, helped by the fact that they can be filled with just about anything your heart desires (but more commonly with Nutella or chocolate, berries, spinach, cheese, eggs, jam, and meat, to name a few fillings). While they’re known to have originated in the Brittany region of France, this concoction has made its way across the pond to delight the heart of Americans too. Here are some the best crêpes right in your backyard that will leave you saying, "Merci."
5. Crêpe Suzette at Sage French Café and Wine Bar
2378 N. Federal Hwy., Fort Lauderdale; 954-565-2299;
When it comes to being filled to the brim, crêpe Suzette is no joke. Giving all crêpes a good name, this one is stuffed with a grilled organic chicken breast smothered in a mushroom tarragon sauce. While the meat is well-seasoned and tender, it’s the sauce that steals the show with its smooth, creamy, and silky consistency. Hearty and savory, this is one crêpe that will leave you feeling full.

4. Escargot Crêpe at Escargot Café
1506 E. Commercial Blvd., Oakland Park; 754-206-4116;
This escargot crêpe is the definition of good French cuisine. Escargots, shredded mozzarella, spinach, mushrooms, and a velvety Béchamel sauce work together to create a rich texture, all encased by the contrasting chewy and delicate crêpe batter itself. While the flavors aren’t for the faint of heart, those who are hesitant about diving into the adventures of escargot can take relief in knowing that while still flavorful, the snail’s musky tones are more on the subtle side.