The idiom about being able to "take the boy out of the country" is right on, unless that country's part of the developed West, where everyone's soo uppity about child trafficking. For crepes from a relocated Frenchman who couldn't get them out of his system, check out La Crepe Fraiche.
Once a board-certified pastry chef at Aix-en-Provence's oldest/most prestigious bakery (Bechard), Fraiche's Marseilles-born proprietor spent the last ~20 stateside years working in IT, his latent Franco-stalgia just now prompting him to open a tiny pastry-slinging stripmall-spot sandwiched between a Jamba Juice and Quizno's -- ironic, as both lack edible sandwiches. His batter's a proprietary blend of flour/eggs/butter/milk/top secrets, and is used to tri-fold savory joints like the apple sausage/green onion/cheese "Saucisse", the "Saumon" with Atlantic salmon & onions, and the ham & cheese "Jambon", itself even cheesier than the "slappin' da baas" impression you're now doing. Sweetness ranges from the standard Nutella, to the "Suzette" with candied oranges & chantilly topped with Grand Marnier ("don't eat and drive!"), to the chocolate ganache/sliced pear/chantilly/toasted almond "Poire Belle Helene", also the name of butter substitute, and if you thought Oleane's side-effects were bad...
They've also got self-serve froyo (from maraschino cherry to blueberry-pomegranate), along with artsy cupcakes like the ganache-topped "Choco Delice", giving Fraiche more than enough sweets to lure in kids, even if traffic is terrible.
French Bread Pizza: Pizza or Glorified Bread?