Crêpes are making a comeback in restaurants, which are using the thin, versatile pancake in both sweet and savory dishes across multiple dayparts. Food editor Bret Thorn explored the trend in this week’s issue of Nation’s Restaurant News: Chefs cook up versatile crêpes to stretch ingredients across dayparts (subscribers only). While crêpes may be the focus of relatively new restaurant concepts like Suzette Crêperie and Dessert Café in Portland, ...
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