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Crepes-a-Go-Go in Dupont Circle
The sweet banana and Nutella crepe. (Lois Raimondo - The Washington Post)

washington_po284:http://www.washingtonpost.com/wp-dyn/content/article/2009/02/03/AR2009020300572.html

» Links to this article Wednesday, February 4, 2009; Page F03
"This one is dangerous," one of our tasters declared after a bite of the cream cheese, salmon, egg and tomato crepe ($7.95). So were the cheddar and apple and, of course, the banana and Nutella crepes. And that was after a 20-minute walk in the icy cold back to the office.
Crepes shouldn't travel this well. And yet the ones from Crepes-a-Go-Go are good no matter where you eat them. The pancakes are crisp and lacy. The fillings are fresh, and all the crepes are made to order; sure beats that same old sandwich.
Mourad Kacimi opened his first Crepes-a-Go-Go, an outlet of a close friend's chain in California, in the Kentlands in Gaithersburg in November 2005. I recently visited his second shop, in Dupont Circle, which opened last April and has more than 70 combinations to choose from.
I like the tangy buckwheat batter for savory pancakes such as in the sauteed spinach ($7) crepe, a beautiful balance of sweet, salty and creamy with its just-wilted greens, caramelized onions, sun-dried tomatoes and feta cheese. The traditional ham and cheese ($4.95), which was generous but not overstuffed, is a classic for a reason; the cheddar cheese and apple ($5.75) should be considered a classic, too. Its cheese is sharp and the apple crunchy; it's a great alternative to usual vegetarian options.
On the sweet side, many will go for that banana and Nutella ($4.95), and you can't really go wrong there. But there's something about the crepes with cream cheese that has my attention. A thin layer of the white stuff balances the sweetness in, for example, the special brown sugar and cinnamon crepe ($5.95). It tasted like the cream cheese cinnamon toast my grandmother made, but better. (Sorry, Grandma!)
If you can, eat your crepe in the cheery cafe with its prerequisite music of French chanteuse Edith Piaf playing softly in the background. If you can't, the toaster oven back at home or the office is your friend. We reheated our crepes at 350 degrees for six to eight minutes. Flip them over halfway through to bring back the nice crispness on both sides.
Crepes-a-Go-Go also touts its house-made gelati and sorbets ($3.75 small, $4.45 medium, $4.95 large). But those aren't quite as authentic. The consistency of the gelati I tried was hard, rather than smooth, at first bite. The flavors have a slightly synthetic taste. Lemon was reminiscent of an Italian ice, the chocolate of chocolate pudding.
Not to worry, though. By skipping frozen desserts, you save room for more crepes.
-- Jane Black

Crepes-a-Go-Go 2122 P St. NW, 202-955-5655; http://www.crepes-a-gogo.com. Hours: Mondays through Thursdays, 8 a.m. to 10 p.m.; Fridays, 8 a.m. to midnight; Saturdays, 8 a.m. to midnight; Sundays, 8 a.m. to 8 p.m. In Gaithersburg (the Kentlands), 514 Main St., 301-519-9777. Hours: Mondays through Thursdays, 11 a.m. to 10 p.m.; Fridays, 11 a.m. to 11 p.m.; Saturdays, 8 a.m. to 11 p.m.; Sundays, 8 a.m. to 8 p.m.