I never really knew much about crepes, the very thin French-derived pancake that can embrace any number of savory or sweet fillings, until Andrew introduced me to them. The word crepe comes from a Latin word that means "to curl," which is quite fitting. Crepes remind me of the Italian manicotti or canneloni, but are far more light and refreshing. Andrew's been working on a gluten-free recipe involving various ratios of almond milk, buckwheat flour, millet flour and eggs. When we heard that a hip new restaurant, Marche, specialized not only in crepes but also gluten free crepes, we knew that making the journey up to Lewiston was a must, for the sake of both research and appetite fulfillment.
decor of Marche was fun and hip. You're given the option to eat at a lovely community table or smaller more intimate tables. The community table reminded me of an Italian restaurant my family used to frequent a lot in Providence called Angelo's, which had huge marble community tables that encouraged diners to make friends with the other guests.
We really liked the product philosophy that they printed on their menus: they use the freshest quality ingredients, sourcing locally whenever possible. You can taste when things are local and homemade -- it does matter and make a difference!
So, since then our mornings have been filled with crepe experimentation. When we get it down, I'll definitely share the recipe here. For now, we'll dream of Molly's fresh and savory crepes, and let them be our inspiration.