You have likely had a sweet crepe, such as crepe Suzette, which has orange zest and orange liqueur that is lit for a flambee. In France, particularly in Brittany, crepes are savory as well as sweet, with an unlimited number of fillings. The one here has gruyere, a sunnyside up egg, and cremini mushrooms. Also, the savory crepes, or galettes, are made with buckwheat, rather than wheat, flour. This imparts a brownish color and an earthiness to the crepe. It is scrumptious, and traditional, to pair savory crepes with a dry apple cider (see last post).