The twinkling display case holds the sandwich fixings and the quiches. It’s point-and-pick ordering at its finest. Sweet Pea’s offers three of its homemade quiches daily, like Quiche Lorraine, Portobello Mushroom Roasted Red Pepper Quiche, and Mexican Boudin Quiche ($7.95). Quiche comes with a small cup of fresh melon, pineapples and kiwis, or a green salad. Mexican Boudin Quiche is mostly polenta. Even with its hearty chunks of poached chicken, green chilies, and jack cheese, this quiche manages to remain soft and light as the freshly driven snow.

There are salads to please even those who never stroll the produce aisles, like Chicken Salad with cranberries, pecans, and apples, and Pasta Salad with orzo pasta, sun-dried tomatoes, basil, and feta cheese. Apple Gorgonzola Salad combines dapper-looking mixed greens, cubes of Fuji apples, and gorgonzola cheese ($5.75/half; $8.75/full). Cayenne- and cinnamon-sugared pecans punctuate this salad; sweet balsamic vinaigrette brings everyone together.

Overhead tableaus recite the menu in pastel chalk. Perhaps you’d like a sandwich? Sandwiches here are assembled with every kind of bread. Roasted Turkey and Bacon gets a Dutch crunch roll, Roast Beef and Brie, a ciabatta bun ($5.50, $6.50). The Veggie Wrap starts with a tortilla spread with your choice of tomato cream cheese or humus; grilled eggplant, caramelized mushrooms and onions, and sprouts and avocado are furled within ($5.50). The Grilled Ahi Tuna Sandwich sits on a nine-grain roll and features wasabi mayonnaise ($8.50).

If you’re still set on crepes by the time it’s your turn to order, what are you waiting for already? You still need to nab yourself one of the hard to get tables. If I were you . . . well, I wouldn’t be writing this column, would I? No, but seriously, do try the Beef Briand Crepe, with finely sliced beef, caramelized onions, and brie cheese oozing from the folds of a blanket of buckwheat ($6.75). A side of creamy horseradish gives the crepe some kick. Fresh Salmon Crepe has wilted baby spinach and an ethereal white-wine mushroom sauce ($7.75).

The crepe is at the height of its power when served as a dessert, which is why smart men will make sure the Grand Marnier Crepe precedes any marriage proposal. Banana Chocolate and Cream Crepe ranks as one of the best desserts in the South Bay, with its filling of bananas, chocolate hazelnut spread, and custard, all topped with a chilly clod of whipped cream ($5.50). More ladylike is the Strawberries and Cream Crepe, with sliced strawberries with sweet cream cheese ($5.25).