$-$$, French, South Philadelphia
Fodor's Review:
Imported cast-iron griddles are the secret to this crêperie's paper-thin wrappers. In this city, at least, this is the closest you'll find to crêpes in Brittany, where the owners of this casual bistro traveled to study. The menu is split into savory crêpes (made with buckwheat flour) and sweet crêpes (made with wheat flour). Some tried-and-true combos are ratatouille, goat cheese, and andouille sausage; and ham and gruyère. The cheese plate is a great value. When the weather behaves, alfresco dining is an option.
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