La Provençale at Crepe du Jour
Ingredients: This warm, delicious package conceals scallops, shrimp, tomatoes and goat cheese. Scallops always taste too fishy, in my opinion, so I ate around them, and thoroughly enjoyed the lingering effect of the Provençale's white wine sauce. At Crepe du Jour, savory crepes are so humongous they could easily be shared between two people. I was alone, and barely dented mine.
Damage: $11.99 (Savory crepes range from $6.99-$11.95.)
Skinny: Aren t crepes just flimsy, wannabe pancakes some frugal chef deemed table-worthy in a desperate attempt to use the last bits of batter from the bottom of a bowl? Anyway, that's what I always thought. Fortunately for the crepe industry, Crepe du Jour completely changed my perspective. Owner and chef Mustapha Snoussi creates some of the most amazing crepes in Baltimore. Snoussi personally cooked my meal, all the while explaining which ingredients he was using and recommending wines to complement each dish.—Laura Duffy
