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Tiny La Cote Creperie, and its waitstaff, are adorned in Gallic blue and white. The cafe serves two kinds of crepes, Breton style: dark brown, crisp-edged buckwheat savory crepes and lighter, wheat-flour dessert ones. Though a super-capacity stomach may groan in the presence of one of La Cote's gossamer square crepes "stuffed" with ham and cheese or salmon, it needs to can the rumbling, because chances are good it will end up full and content. Besides, is ordering a caramelized apple crepe for dessert (at $7, to boot) such a torture?
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