Nothing beats a hot crepe slathered in Nutella — unless it's a crepe slathered in Nutella at Devil's Food, the Washington Park eatery that feels like a home away from home. But with graters on the wall and '60s-style appliances in the dining room, the home it feels like is your great-grandmother's, not yours — though your great-grandma never made crepes like these. Chef de cuisine Brian Crow uses the pancake-like shells as symbols of the season. In summer, he fills them with brandied peaches, marcona almonds and white-chocolate sauce. In winter he showcases citrus, bringing a pop of brightness to cold, snowy mornings with blood-orange segments, mascarpone and semi-sweet-chocolate sauce. With only one variety on the breakfast menu, you don't have the choice you'll find at more traditional creperies — but choice is overrated when the crepes are this good.