Husband and wife duo Rebecca and Dj Dahmani were dishing up crêpes on a recent Tuesday at the farmers' market in Todos Santos Plaza. Dj prepared a "classic" — sweetened with powdered sugar — and a vegetarian crêpe made with organic buckwheat flour and spilling with olives, feta and tomato.
Dj honed his crêpe making skills in Paris before moving to the Bay Area and starting the crêpe stand, La Crêpe à Moi, in 2010.
La Crêpe à Moi, which means "the crêpe of mine," can be found at the Concord farmers' market on both Tuesdays and Thursdays.
Sweet crêpes are made with white flour. A "classic" crêpe costs $3. Cinnamon is $4, Nutella $5, Nutella banana $6, organic fresh strawberries $7 and the ultimate "farmers crêpe" — with strawberries, Nutella, bananas and whipped cream — costs $8.
Savory crêpes use organic, gluten-free buckwheat flour and range from $6.50 for cheese to $10 for a four-topping crêpe.
Have you tried La Crêpe à Moi? Share your review in the comments.
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