France is known for their candied cuisine.
We know it, they know it, and they definitely know that we know that they know it.
It is difficult to envision the other red, white, and blue (sorry Liberia) without opening the imaginary bakery doors to a platter of pastries and sugary delights; Éclaires, Savarin, Crème Brule, Pot de Crème, Crème Caramel and anything else that bears the word, “Crème” and a funny accent.
But perhaps none has been more easily embraced than the fancy pancake – the toothsome tortilla – the Bastille blanket. Unlike other ego-centric desserts, thriving off their own showmanship, the crêpe has made it onto the marquee by playing the straight man; not the Penn, but the Teller of our magic moment with decadence.
Blueberry cigar, anyone? Perhaps a paper-thin peach pizza of sorts? Strawberries, bananas, syrups, whipped creams, and mounds of icing sugar that would make Tony Montana blush; they all took centre stage while the crêpe withheld both pride & discrimination – ironically as French as it was not.
And so, it quietly and comfortably became a staple of the light dessert and the baroque brunch.
All over Toronto, Sunday afternoon reprieve is shared by the Bloody Caesar and the crêpe whether you visited The Ritz, The Bloor Street Diner, or the Hothouse Cafe – and undoubtedly if you visited authentic peddlers like Le Select Bistro, La Palette, or any number of other establishments that feature an accent aigu.
Perhaps the ultimate peak of crepe culture is most evident when you visit a place like Crêpe & Co. European Cafe. For never has the crêpe seen such a savory spotlight for both lunch and dinner.
Right at the top of the menu sits My Big Fat Greek Crêpe, with all the ingredients you would expect from a Santorini salad, only complemented by a much leaner, more romantic, and fashionable pita. Continue down the list and you’ll find toppings and fillings like artichoke, asparagus, haddock, dill and pork, and dish names like, Polish Sausage and Mushroom, Salami Sensation, and Prosciutto.
And as a food, you know you’ve graduated with honours when someone asks, “Hey – what should I pair you with?” The answers range from Czech Beer and Italian Prosecco all the way to unexpected Spanish Tempranillos and homely French Syrahs.
Atop a fragile sheet of flour, the EU hasn’t looked this strong in years.
So to the accomplishments of the crêpe, we tip our berets. From the fringes it has expanded and gently risen into the hearts and plates of Canada’s 24-hour cuisine. It has done so by being selfless, perceptive, and determined. To this Teflon Toupée we owe no judgement; only respect and appreciation.
Crêpe: you may be a fantasy of the French, but you have truly lived the American dream.
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