The Foodie followed her nose to the Women's Resource Center last week to find a secret coven of snackers. They had discovered the WRC's alter ego, Créperie de la Lune, which unmasks itself every Friday afternoon from 3:00 to 4:00 p.m. Created and operated by Desneige Hallbert '05, Taylor Salinardi '05, and Emily Johnson '06, Créperie de la Lune offers members of the Bowdoin community five different kinds of crépes, which range in price from $1.50 to $2.50. All Créperie profits go towards the WRC.

The Créperie's cozy atmosphere lured the Foodie to stay and join the snackers. Small tables, covered in pink, purple, and blue tablecloths, sit in front of the WRC's fluffy living room couches. Each table is topped with a candle and a miniature pitcher of maple syrup. Ani DiFranco, not the Foodie's favorite but surely enjoyed by other diners, wafted through the room.

Soon after the Foodie had settled into a couch, Johnson arrived to take her order. It was difficult to decide between the different gooey fillings. The least expensive offering, the Plain Jane, features brown sugar, maple syrup, cinnamon, and butter. Yellow Submarine Floating On A Chocolate Stream (banana and Nutella), Crépe Suzette (fruit preserves, cream cheese, and brown sugar), and I'm Nuts Over You, Honey (almonds, honey, and brown sugar) all sounded appetizing. However, the Foodie ultimately settled on Rocky Horror Peanut Show, with peanut butter, Nutella, and mint chocolate chips.

Within minutes, a warm, strawberry-garnished crépe arrived at her table. The Nutella and peanut butter were perfect companions. They melted together between the skin of the crépe, which, despite its delicacy, didn't break. Mint chocolate provided a refreshing counterpoint to the rich, nutty filling. The crépe was so filling, in fact, that the Foodie was almost too full to eat dinner at Thorne. But nothing, not even a full stomach, keeps her from dinner at Thorne.

Instead, she ate later than usual, preferring to savor the taste of the crépe for as long as possible. The Foodie can't remember the last time she had such an exceptional sweet. Knowing the crépe was homemade by the Hallbert and Salinardi team in the WRC kitchen made it all the more delicious.

Hallbert, Salinardi, and Johnson would like to expand the Créperie's offerings next year. While they hope to extend its hours of operation and allow patrons to order crepes for carry-out, they also intend to donate the Créperie's proceeds to different charities each week. Hallbert cites Sexual Assault Services of Midcoast Maine, the beneficiary of Bowdoin's Vagina Monologues, and Portland's Family Crisis Center as examples of organizations to which the Créperie could donate profits.

The Foodie intends to arrive early at the Créperie this week to get a spot, as it has a first-come, first-serve seating policy. She hopes to see you there!