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"Made with premium wheat flour and infused with artisanal butter by Jean-Yves Bordier", my crepe was paper-thin and just ever so slightly stretchy when pulled apart, which is what a good crepe should be like. As for the housemade caramel sauce, it was delicious, but no trace of salt could be found. I recommend adding on a scoop of vanilla bean ice cream($4) to up the indulgence factor.

Taste: 3.5/5