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With its bright, modern façade, La Crepe C’est Si Bon is a beacon among Eldridge’s otherwise drab storefronts. The warmly-lit creperie is sparsely decorated but surprisingly cozy; canned tomatoes, boxed crepe mix, jars of jam, and bags of coffee line shelves next to the open kitchen where you can watch the single attendant make your crepe. Five red-topped tables fit snugly into the shop while an unlit display case shows lifeless diced fruits and vegetables. The menu is make-your-own style, listing rather uninspired sweet and savory ingredients to choose from—meats, veggies, fruits, jams and sweet spreads like Nutella. However, a little creativity can remedy that: Peppery Tuscan turkey pairs perfectly with smoky bacon and brie, while dulce de leche and banana combine to make a creamy, decadent filling. The crepes themselves, served on paper plates, are lacy and delicate, so much that they end up in a deconstructed heap due to the “eco-friendly” popsicle stick-like utensils that can’t cut through the chewy folds. To drink, there’s coffee, and “Banania” hot chocolate—a frothy drink made with banana flour, cereal, honey, and cocoa. — Danielle Walsh

Crepe with turkey, bacon, and brie, $6; Crepe with dulce de leche and banana, $5