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Crepes At Cafe L’Aube

Posted by Foobooz on January 29th, 2009

It seems everyone is in agreement when it comes to the service at Cafe L’Aube, it’s slow. But everyone, including Craig LaBan also agrees, it’s worth the wait.

A touch of buckwheat flour lends the delicate rounds an earthy, nutty hue especially nice for the savory crepes. And this classic filled with buttery leeks, crispy bacon, crème fraîche and melted emmentaler ($7.50) is a tasty reward for patience.

Good Taste [Philadelphia Inquirer]
Cafe L’Aube [Official Site]

Cafe L'Aube
1512 South St, Philadelphia, PA

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    This entry was posted on Thursday, January 29th, 2009 at 2:31 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • rory

      maybe it’s because Jean-Luc Fanny’s been the one making my (AMAZING) crepes, but the service hasn’t been too slow. Then again, I’ve only gone on off-hours…

      But this desire for fast service is kinda irritating. If it’s slow because they’re busy working, as long as their friendly and inviting, just sit back and smile. Enjoy it. If it’s slow because they’re unorganized or lazy, then it’s an issue. At L’aube, it’s been because they’re busy making an amazing crepe. so what if it takes 10 minutes instead of 5? or 5 instead of 1?

    • Stephen

      Savory crêpes made from buckwheat are called galettes. Not crêpes.
      Someone should tell the proprietor!

    • rory

      while galette is technically the more exactly correct term, I think it’s seen more as a subset of crepes–that is, a galette is a crepe, so either term works. Plus, few Americans would recognize a galette on a menu.

    • http://cafelaube.com Jean-Luc

      Well, galette is only when the batter is made of 100% buckwheat. My batter is not only made of buckwheat. I am French and I lived in france all my life.I mixed my batter. i only have a bit of buckwheat to give the nice color and taste. Actually you could either call it galette or crepes de bretagne. Cafe l’aube is not Mc Donald, it’s a French Cafe. Therefore everything is made fresh. I would never compromise on quality and fresh ingredients just for the sake of making fast and make more money. this is not my business model. fast service + big quantities = fast food.We are not a fast food, we are a french coffee shop with quality crepes, waffles and French sandwiches. The service is not slow. We are working hard to be as fast that we can. Food needs to be cooked well and perfect for people to digest well and enjoy. Continue to say what you think, it will help us improve the cafe. Thank you for your critics

    • rory

      jean-luc,

      i might see you later. this conversation has me in the mood for a crepe!

    • http://cafelaube.com Jean-Luc

      I will be there around 4:30 PM. I am at my corporate job now. The buckwheat savory batter call galette de sarrasin means buckwheat galette. I see you Rory.

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