Crêpe bretonne
The other weekend Stephanie and I found ourselves near the Mission and hungry—a good combination—and so thanks to 1-800-GOOG-411, we made our way to 16th and Valencia to eat at the fabled Pancho Villa Taqueria.
Except we never made it, because on the way we walked past Ti Couz, a creperie specializing in crepes from Bretagne (Brittany in English), notable for their use of dark brown buckwheat flour in the crepe batter.
So we stopped and had lunch there instead. I had a savory crepe with ham, cheese, and caramelized onions. Stephanie had cheese, mushrooms, and egg, with a tasty mushroom sauce. And we both washed them down with traditional cider served in small ceramic bowls.
