Not bad, not crepes though
Was on this side of town, looking for a new place to try. Opted for a crepe place in granby, because why not?
The place next door was very busy, while this place was a little quiet. Not a bad thing, just a noticeable difference in crowds. The owner was nice and explained their menu and options. I opted for a sweet crepe and a Ferro roche coffee, because again why not?
Got my food quickly, took my pics and dug in.
You know how most people would describe a crepe as a thin pancake? This place took that description to the extreme. They made a very large and very thin pancake and smeared toppings into a quarter of it, the folded the entire thing into a pouch and added lots of sweets to it.
A crepe, or at least a French crepe, doesn't use leveling agents. They also use a low gluten flour to prevent the batter from building too much gluten. What ended up happening here was they either overmixed the batter or used American all purpose flour which has leavening agents in it. This led to a tougher and chewier crepe.
I bring this is because they made the crepe so big that they had to layer it multiple times. That only made it even chewier because you had to chew through multiple layers.
As a handheld wrap, the consistency was on point. As a crepe, it was way too tough and chewy.
The toppings were plentiful but spread way too thin over too much surface area. So it felt much less because of this. I appreciated the fresh melted milk chocolate, but there was a lot of flavors going on that kind of muddled the taste. Biscoff is a very caramel like flavor with gingerbread flavor notes. Put banana, chocolate, and Nutella on there and you got a lot of heavy hitters all vying for attention. It's very sweet but not cohesive.
The ferro roche coffee was not bad either. The coffee was a bit muddy, but the chocolate bitter and sweet mellowed out the earthiness of the coffee.
As a crepe place, if you never had a crepe before then you would be happy enough but probably wouldn't understand what the big deal is with them. As time goes on. I'd imagine they will get their technique down, build on their identity and make them a niche location. They bring the flavor, but they need to work on their fundamentals to truly shine. read more