Anita's Crepes in "Frelard" (Ballard/Fremont) serves up both sweet and savory crepes during its popular weekend brunch. Savory crepes are made with the traditional Brittany bleand of buckwheat and bread flours, while chef Anita Ross' sweet crepes are made with bread flour. If your tastes lean more toward savory, the ham and cheese crepe ($9), served with a local free-range egg and wrapped in a tender, wafer-thin crepe, is a revelation. Have a sweet tooth? You can't go wrong witht he sweet cheese crepe ($10), filled with ricotta and the sugar-tart chew of candied orange peel and pistachios.
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