I took my 10-year-old there for her first savory and sweet crepes. Yes, the crepes, themselves, were dry and not of the more typical texture, but we still had such a pleasant experience last Sunday that I'm willing to overlook that characteristic as more of a blip on the big screen.
Me, I hadn't been there since sometime back in the 1980's (yikes!) As they had just closed the patio due to rain, we were seated in the cramped, dim, bistrot-like front. We ordered and ate our entree's (hers: scrambled egg wrapped in crepe with sides of bacon and Lyonnaise potatoes; mine was a chicken, tomato & herbed cheese crepe partnered with good darkroast coffee) and soaked-in the atmosphere (Dad,
all the songs are in French!) Expecting something like pancakes, she was intrigued, though not put off by the paper-like crepes.
Dessert was the highlight for her. She'd been into craft projects lately, and here was the delicious opportunity to architect the construction of a dessert crepe from a selection of components. We negotiated and settled on sharing a strawberry chocolate crepe with vanilla ice cream that arrived pre-divided onto two plates, nicely dolloped with sweetened whipped cream (I wished
Cathy2 were there to provide her soon-to-be-patented dynamic whipped cream analysis
)
Yep, like
Ms.Paris, I noticed the buckwheat crepe used for desserts was dry and difficult to cut. My girl, however, with her innocent eye, simply took it at face value and thoroghly enjoyed the whole package, albeit having to spend significant effort to cut off pieces.
Bottom line: Those who know crepes may well have reason to note La Creperie's discrepancies (no pun intended,) but let me assure you that we still had a darned fine lunch in this erstwhile Breton Shangri-la in Chicago.
--Matt
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