In Search of Seattle's Best Crepes

The crepe au saumon at Crepe de France is transcendent. Tobias Coughlin-Bogue
Crepes have come quite a ways from their humble beginnings as buckwheat pancakes peeled off of large flat stones in the fireplaces of Brittany. Today's flavor combinations are limited only by a chef's imagination.
Here in the Northwest, we are blessed with excellent fish, and thus have an excellent selection of salmon crepes. My older, more worldly friend first introduced me to the salmon crepe at Cr