If you are ever in the mood for a purely authentic French crepe, you happen to be in luck! Why hop aboard AirFrance, when you can experience savory homemade krampouz and crepes right here in Los Angeles? Acadie Hand Crafted French Crepes is a charming little storefront on Arizona Avenue right near the bustling Third Street Promenade that is the perfect getaway for a peaceful meal. It has a simple indoor dining area and a serene, quaint patio for shade. Thierry Boisson opened his family run restaurant a year ago after eight years of continued renowned success for his crepes at the Santa Monica Farmers Market. Years pass, people come and go, but the long lines for Acadie Crepes at the Farmers Market remain.

Boisson's history is impressive from the start, beginning with his family in ownership of three restaurants in France, specializing in over 120 different crepes. Packing up his hopes and dreams, he came to America and started doing what he did best and enjoyed the most - making crepes. The word Acadie is French for the word "Cajun", which Boisson chose as a way of associating his experience with that of the Acadians, whom as U.S. history tells, were the first French colonies that prospered greatly upon settling.

Krampouz in Gaelic means "crispy", and differs from crepes with their fillings being savory instead of sweet. The krampouz is crispier than the dessert crepe and despite its meager appearance, these paper-thin pancakes with fillings turn out to be a very satisfying meal. Crepes are considered full meals in France, whereas Americans here tend to view them only as desserts. All his recipes are family traditions that have been handed down through generations, even to this day.

What sets Boisson apart from other supposed crepes stands in Los Angeles is the authenticity of his recipes and his preparation. Only a true maker of crepes would have two different crepe mixes, one for savory and the other for desserts. The mix for the savory crepe (Krampouz) is made from buckwheat flour, which makes it a healthy alternative when combined with the various ingredients Acadie offers - such as eggs, cheese, meat, and fresh veggies. For the dessert crepe, the whole wheat flour mix results in a chewier consistency, which blends well with interchangeable fillings like fresh fruit, jam, chocolate, and Grand Marnier.

To accompany the Krampouz, a side of salad with Acadie's famous homemade vinaigrette is dished up. Without the fatty oil, this thick dressing of olive oil, mustard, salt, pepper, and vinegar is light yet potent. The flavorful salad dressing is so popular that Acadie is planning to market and sell this in select grocery stores.

Popular Krampouz orders are the Complete (Monterey cheese, egg, ham, mushrooms) and my favorite, the Maine (Brie cheese, egg, green onions, bacon). The Brie evenly distributes throughout the Maine, combining the natural flavors of the other ingredients to prove itself quite impressive. As for the dessert crepes, the Ty Kemper (traditional butter and sugar) and the Paris (Nutella hazelnut cream chocolate, banana, whip cream) are all time favorites. The simplicity of the Ty Kemper is golden, being chewy while slightly sweet and buttery but not overly rich. The Paris is topped with a mound of extremely fluffy homemade whip cream over a warm banana and Nutella filled crepe.

Boisson makes it look easier than it really is. Dropping a scoop of the pancake mix onto the nonstick 425 degree pan, he guides the mix around as if painting in a circular motion, filling the inside along the way, then folding it with his knife, and finally flipping it over. All crepes are created with the freshest ingredients and in less than no time at all, are made to order for your viewing pleasure as you watch over their counter.

Coffee lovers, be sure to try the Café Au Lait, fresh organic roasted coffee (from a local Venice coffee shop) with steamed milk. Beverages include juices and bottled waters.

As an added bonus, be sure to ask Boisson or his family members about the history behind the names of the crepes. He has named each one according to a little bit of history or a family tale, making them sentimental and personal for him and his customers.

As an entrepreneur, Boisson is already working on marketing his make your own crepe at home kits (good for parties or socials), in addition to his salad dressing. Boisson participates in many charity events and has a prosperous business with the entertainment industry in catering and private parties. He plans to open up a branch in Pasadena due next year.

If you have never had an authentic French crepe, there is no excuse to pass up this eclectic eatery. Step right in, choose a crepe, and sip on your Orangina as you stand in line to watch Boisson's masterpiece created right before your very eyes. Bon Apetit! For more information, visit their web site at http://www.crepescompany.com/.