Crepes Worth The Wait

It might take forever but Adam Erace finds that Cafe L’Aube is worth the wait.

Feather-light and tissue-thin, L’Aube’s lovely crepes washed out the bad taste. Cooked on a traditional circular griddle, blended wheat and buckwheat batters formed the sweet and savory canvases for ham, mushrooms and Swiss; sliced turkey, crushed walnuts and a drizzle of honey; simple cinnamon-sugar brightened with lemon; and the classic crepe trio: strawberries, bananas and the cure to all the world’s problems, Nutella.

Daily Grind [Philadelphia Weekly]
Cafe L’Aube [Official Site]