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For Kaz Yokoi, who’s worked at Sushi of Gari and Payard Pâtisserie, the crêpe is a blank canvas, the perfect vehicle for expressing culinary creativity. At his tiny East Village shop, he combines French and Japanese techniques, incorporating Asian ingredients like hijiki into his savory crêpes and red beans into his sweet ones. In addition to more-standard fruit and chocolate offerings, Yokoi has concocted one with tofu, Parmesan, and yuzu dressing, and another, the apple tatin, with apples, cinnamon, caramel sauce, and crunchy pie crust. Besides the unconventional fillings, though, what most distinguishes Cecel’s sweet crêpes from the French archetype is their signature pastry-cream filling and ice-cream-cone shape. — Rob Patronite and Robin Raisfeld

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• Restaurant Openings: Bar Stuzzichini, Bodeguita Cubana, and Cecel Crepe Cafe (5/28/07)