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Let Them Eat Crepes (Crepes-A-Go-Go)

April 2, 2011

Nothing reminds me of Paris like crepes — except for jokes about horse meat, but that’s another story for another day. Hot and dripping with Nutella from a streetcart, warm and stuffed with veggies and cheese at a cafe — well-made crepes are acceptable day or night. When my friend Megan and I were trying to pick a brunch spot this morning, Crepes-A-Go-Go jumped out.

This popular restaurant is just down the street from my mom’s house but I’ve only been in a few times, always for dessert crepes and coffee. It’s the kind of place we always said, ‘We should go there one morning for brunch’ and never did.

Today, Crepes-A-Go-Go got its chance to impress me with brunch. It made a fantastic first impression with hot illy coffee.

Since Crepes-A-Go-Go makes just one thing — crepes — it’s easy to assume your meal will be delicious. The hard part is choosing what to order because the long menu is overwhelming. Megan and I stood slack-jawed in front of the counter for at least five minutes debating the options.

Craving something sweet? Try chocolate, raspberry and banana. Or apple, brown sugar and cinnamon? Or the self-advertised sweetest crepe on the menu, the King Samm (Nutella, banana, coconut, almond powder).

How about savory? I was tempted by the sauteed spinach with caramelized onions, sauteed spinach, sun-dried tomatoes and feta.

Thankfully, we decided to split two crepes, one sweet and one savory, the best of both worlds. Our brunch choices: strawberry, lemon, sugar and roasted eggplant, zucchini, bell peppers, sun-dried tomatoes, feta.

What the crepes lacked in presentation, they more than made up for in taste. Each one was made fresh-to-order and I was especially impressed that the crepes weren’t too thick and pancake-y, but instead nice and light, letting the filling shine.

The strawberry, lemon and sugar crepe was sweet without being sickening. I loved the lemon-y zing in each bite — such a fantastic flavor combination that would be great in scones or cake.

The savory crepe was equally tasty with huge chunks of veggies and feta. Feta makes it betta!

The one negative of crepes for breakfast? They aren’t very filling. I’m used to breakfasts with a good protein/fat/carb ratio and this carb-heavy meal left me hungry an hour later.

I think I’ll stick to crepes as a snack or dessert in the future but if you’re in the DC area, stop by one of several Crepes-A-Go-G0 location for an affordable, delicious brunch. I’m already trying to rationalize putting strawberries and Nutella on my pancakes tomorrow morning…

What’s your favorite kind of crepe? Sweet or savory? Nothing can beat banana + Nutella or strawberry + Nutella. Or just Nutella, who am I kidding? 😉

5 Comments leave one →
  1. April 2, 2011 5:48 pm

    There is an amazing crepe place by my school, omg- banana choc pb is the best! (obviously im a sweet girl:) )

  2. Marie permalink
    April 2, 2011 6:08 pm

    Mmm I’d have a hard time choosing, too! It all sounds amazing. I can’t remember the last time I had a savory crepe. At JMU they had a crepe place on campus, and I just about always opted for strawberry-nutella-banana. Always good!

  3. April 3, 2011 7:31 am

    mmm, that looks delicious!!

  4. April 3, 2011 5:28 pm

    Wow! Those look so good! I enjoy my crepes with strawberries, banana, kiwi, and strawberry yogurt. : )

  5. April 3, 2011 11:34 pm

    I love Crepes-A-Go-Go! I actually grew up eating crepes from this establishment. They’ve had a location in Berkeley, CA for years (where I spent half my childhood and all my summers), and my family used to frequent it often. 🙂

    You can’t go wrong with nutella, strawberries and bananas! For savory crepes, I love goat cheese and veggies.

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