The French got it right. The crepe was brought to America in the 1930s by French Chef Henri Charpentier. He served the original Crepes Suzette to the future King Edward VII in Monte Carlo. Fit for royalty, this brilliance has infiltrated the dessert world. Loaded with fresh fruit, ice cream, and topping that make the most discriminative pallet applause, the crepes at C3 produce a burst of joy to the heart of everyone who ventures to the edge of pleasure to partake. Though the French take credit for the crepe, it is the ingredients imported from the Caribbean that leave no equal for the way C3 awakens all of your senses with this delight. If not for but a moment, the experience of royalty , as those for whom it was originally made, is extended to everyone.