There was a wait but it was worth it. We sat at the counter and watched the chef prepared picturesque crepes at breakneck speed and with fresh ingredients. I got a prosciutto, sundried and fresh tomato, feta cheese and arugula crepe. My girlfriend got a crepe with carmalized onions, bacon, spinach, Apple and sharp cheddar crepe. The presentation was beautiful and the chef was laughing and very considerate as he cooked and put on the unintentional show.
The desert crepes are not gluten free but all other crepes use buckwheat flour and this makes it a necessary stop for gluten-free eaters who are tired of salad.