Crepes With Crabmeat Florentine @ La Crepe Nanou
This is the hybrid of two kinds of savory crepes on the menu at the city's longest-running crepe specialist. The crabmeat crepe is good enough, but add a little of the well-seasoned creamed spinach from the florentine version, and you really have something. Make a good appetizer or light entree. All you have to do is find an open table. The place is very popular, for the best of reasons: the French cooking is terrific, and the prices moderate.
