what the-e-list had to say.... is it just me, or did anyone else grow up fascinated with crepes? the combination of french sophistication and recognizable american ingredients during the julia child era was irresistible. crepes fell out of fashion in the seventies (remember the magic pan?) but, like bell bottoms and shoulder pads, they're back! thanks to the folks at jordan caterers who have not only opened a creperie, but attached it to an entire locavore food hall. order up a sweet or savory crepe, or choose from infinite design-your-own sandwich or salad variations. while you wait, peruse the selection of new england specialty foods from over 200 vendors, including lots of my favorites: mama manju salsa, herrel's hot fudge sauce (absolutely the best), avery sodas, cheeses from beltane and sankow's, sea salt from maine. my yummy buckwheat crepe was stuffed with grilled shrimp, avocado and a hint of lemon. save room for dessert: my daughter and i devoured the bellini: a wheat crepe stuffed with melted brie and peach preserves and thetiramisu, a crepe sundae of coffee ice cream and chocolate sauce topped with a clot of freshly whipped cream. smart and timely concept--hard to believe nobody's done it before. but, wait, where's the ashlawn farm coffee??