Crepe Masters

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Crepe Masters pops up at farm­ers’ mar­kets and events cook­ing sa­vory, sweet and break­fast crepes to or­der. They fold your crepe into a pa­per cone right off the skil­let. I or­dered the eggs floren­tine crepe stuffed with spinach, pro­volone, mush­rooms and pesto sauce. You look like you’re hold­ing a gi­ant waf­fle cone, but the crepes are de­li­cious and fill­ing hot food.

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