After working as a pastry chef for 16 years, Jehnee Rains thought it was time to open her own business, but in these economic times limiting herself to selling dessert seemed like a bad idea.
 So she opened a crêperie.
 Quick and inexpensive, with French cachet but not French snobbery, these thin, versatile pancakes can be savory or sweet, hand-held or eaten with a knife and fork, and served for breakfast, lunch, dinner or a snack.
 And since crêpes are stuffed, they can be a ...

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