Buckwheat Crêpes with Roast Veal and Parmesan
Many customers at La Crêperie du Comptoir insist on ordering the more traditional complète—a buckwheat crêpe with a fried egg, ham and cheese. Still, Yves Camdeborde always hopes to change a few minds with unusual crêpes like this one, stuffed with succulent roasted meat, tangy arugula and Parmesan cheese. More Veal Recipes
January 2007