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A crepe is a very thin pancake that can be dessert when rolled around fruits or preserves or a main course when it contains savory meats and/or vegetables. A fantastic place to get to know crepes is a little joint named Queen Street Grocery in Charleston, South Carolina. Among Queen Street’s sweet options are the Scorpion (Nutella & powdered sugar), the Wentworth (bananas, brown sugar, maple syrup, walnuts), and the Dune (berries & Greek yogurt). Savory crepes come with just about any sandwich ingredient and/or pizza topping you can imagine, such as the Kiawah crepe (tomato, pesto, mozzarella) and the St. Helena (ham, raspberries, brie). Along the International Boundary, buckwheat crepes are known as ployes. They are poured onto a hot griddle but never flipped, resulting in an underside that is crisp and a top that is soft and porous – just right for absorbing butter and syrup or for mopping the last of the gravy from a plate of pot roast.