THIS WEEK: APE FOR CREPES

Sweet or savory. Soft or crisp. Morning, noon or night. When it comes to crepes, it’s all good. Well, almost (see peanut butter and jelly crepe below).

CREPES DUSIGNE

The owner of this diminutive 3-month-old cafe just off Sawtelle is a Frenchman and he’s usually the one working the griddle. The savory buckwheat crepes, served with a side salad, are ample things, folded up and filled with yummy stuff like turkey, mozzarella and mushrooms. 11301 W. Olympic Blvd., No. 125, L.A., (310) 473-0903

THE FRENCH CREPE CO.

We doubt Parisians are tucking into crepes filled with tuna salad, but we still love sitting at the counter of this Farmers Market stand and enjoying one of the more traditional offerings such as the suzette made with Grand Marnier. You can also design your own dessert crepe choosing any three ingredients. 6333 W. 3rd St., L.A., (323) 934-3113

GENKI LIVING

A display of faux crepes helps first-timers decide among the 50 or so versions -- including, er, peanut butter and jelly -- available at this popular student hang. (Irvine Valley College is across the street.) Unlike classic French crepes, these are crispy. 15435 Jeffrey Road, No. 110, Irvine, (949) 857-3683

ACADIE

Many Angelenos are familiar with Acadie’s delicate crepes from the Saturday Torrance and Sunday Santa Monica farmers markets. But you can get your fix seven days a week at their cute Promenade-adjacent cafe. 213 Arizona Ave., Santa Monica, (310) 395-1120

CREME DE LA CREPE

Design your own savory crepe at this rustic South Bay cafe, choosing from two dozen ingredients such as asparagus, prosciutto and scallops. Or go with one of the classics such as the hearty Bourguignon (beef stew). 424 Pier Ave., Hermosa Beach, (310) 937-2822

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theguide@latimes.com