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At this tiny triangular restaurant just north of a freeway, where plants line the windows and customers line up for tables, owner Aissa Diouf works her two crepe makers like a DJ, spreading wet batter on one while on the other she folds a cooked pancake around a filling like chicken, bacon, and garlicky creme fraiche. At lunch, $9.99 will get you a savory crepe and then a sweet one. Just be prepared to wait for Aissa to patiently care for each crepe she makes.
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