From Crepes to Kreplach

This trip, Guy's rolling out for a little bit of everything. In Boulder, Colo., a crepe joint stacking them 21-high in a butter rum caramel cake. In Rego Park, N.Y., a Jewish deli cooking up third-generation recipes for stuffed cabbage and kreplach. And in Spokane, Wash., a pub brewing up a stout-braised lamb cheese steak. (Episode: DV1109H)

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Recipes from this episode
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  • Recipe courtesy of Craig Moelis, owner Foolish Craig's Cafe, Boulder, CO
  • Recipe courtesy of Chef Tom Stevens, Waddell's Pub and Grille, Spokane, WA
    Cook Time:
    4 hr 35 min