Two young Frenchmen, Andy Rodrigues and Guillaume Blanchard, were sitting at a restaurant in Paris when the idea hit: Why not bring real French crepes to America, just like the ones that Andy’s fiancée’s grandmother used to sell in Brittany? Their creperie, By Suzette, is small but pretty, with at least half of it devoted to the cooking area; a standing counter is in the window. By Suzette is open for breakfast, lunch, and dinner—or an in-between snack. The recipe comes the aforementioned grandmother, and there are two types: savory and sweet. Savory ones are made with gluten-free buckwheat flour from Brittany, and you can order from a menu of suggested combinations or build-your-own, à la Chipotle. Sweet crepes might be filled with Bonne Maman preserves, Creme de Salidou caramel sauce from Brittany, Nutella, chocolate…. The crepes are made right in front of you, a process sure to fascinate kids.