A cheerfully blue, gypsy-ish crêpe cart has recently roosted in an unlikely, somewhat out-of-the-way spot, at the corner of a parking lot on Howard in SOMA. Crêperie Saint Germain offers a full line of more than a dozen savory crepes and over 18 dessert versions, plus four waffles, even tomato soup in a bread bowl.The crêpes are made with organic buckwheat flour, which has a distinctive yeasty flavor and is rich in magnesium and dietary fiber, according to Ahmet Cagin and Zeynep Aynaci, the owners (they're Turkish). This - along with fresh, seasonal, organic-when-possible ingredients used in the fillings - makes the crêpes what Saint Germain's Web site calls "healthlicious." A salty and filling ham, cheese, and egg crepe ($6.50) was more stolid than healthlicious, though it was satisfying (we made two meals out of it). The popular Mediterranean crêpe (feta, olives, avocado, green onions, and a forest of spinach, $6.95) was crunchy and light. A simple butter-and-sugar crêpe ($3.75) allowed the subtle buckwheat flavor to shine. Faced with a lack of tables, we set our red-and-white boxes of foiled-wrapped crêpes on the hood of a nearby parked car.
On weekend nights the crêperie stays open until 3, allowing patrons staggering out of nearby clubs to stop for a solid hand-held snack with the power to healthliciously balance quite a bit of alcohol, we'd imagine.
Crêperie Saint Germain 546 Howard (at Second St.), 948-7348. Mon.-Fri. 7 a.m.-10 p.m., Sat.-Sun. 7 a.m.-3 a.m.