A crepe, when done correctly, is simple — just a wrapper that holds all the good stuff in one place. But while it's simple, it can also be delicious. And no place in town makes more correct, simply delicious crepes than Crepes 'n Crepes. That's because Crepes 'n Crepes is uncompromisingly, unabashedly and unstintingly French. The cooks are French. Owners Kathy Knight and Alain Veratti have imported all their iron crepe griddles from France. The ingredients and preparations — the camembert and Chambord, ratatouille and sauce aux champignons — are French. And even the space itself — the ramshackle, patched, plastered dining rooms, the cramped back bar — gives off the honest vibe of café-along-the-Seine frugality and charming disorder.