Mr. Crepe?

[komos.livejournal.com]

Surely I can't be the only one who prefers crepes with a delicate consistency rather than the oversized grilled crackers that are the standard fare of Mr. Crepe... Do any of the creperies on this side of the river not serve their crepes overcooked?

I apologize in advance for bringing up "strange food" again.

Comments

[myselftheliar.livejournal.com]

no! Nowhere! Not even that one in Harvard square. WE ARE ALL DOOMED.

just make some yourself. eveyone here thinks "crepe" means "thick, chewy pancake"

[komos.livejournal.com]

I weep for the future.

[inahandbasket]

But you're the king of strange food!

I actually like the place in harvard square, but can't speak to the quality of their crepes as ideal crepes as I've never had proper crepes.

[komos.livejournal.com]

Oh, it's on.

Speak with your lady love and let me know whether you'd prefer sweet or savory in the main.

[inahandbasket]

Yes.
:D

[c-m-i.livejournal.com]

Hey. Strange food guy. Please stop crepe-ing on this list!

[komos.livejournal.com]

But, I'm so tired of waffling over whether to say anything or not!

Cafe' De Crepe in Medford

[ronhaha108.livejournal.com]

(Also known as Pasta Pisa)

On Boston Ave, not too far from Tufts, they deliver. The crepes are pretty yummy :)
http://www.tuftslife.com/dining/menuview.php?ID=00005&pg=4

I like the Merguez Crepe, though these days they seem to be stuffed too full of the Merguez and Spinich goodness.

Re: Cafe' De Crepe in Medford

[komos.livejournal.com]

Sweet. I didn't even know about that place, and I'm just down the hill.

Thanks. ^^

[prunesnprisms.livejournal.com]

Bah. I like my crackers, and want one right now!

[komos.livejournal.com]

Honestly, I don't hate them, and I'm well aware that there are folks who really dig them. It just pains me to call them crepes.

[lillibet.livejournal.com]

What are you, Parisian? That actually might be a useful search term, if you're looking for that style of crepe. The Brittany-style ones that Mr. Crepe does are thicker, but no less authentic.

[komos.livejournal.com]

No, I'm just another alcoholic blue-stater who wishes he was European.

[komos.livejournal.com]

Incidentally, it's not the thickness but the grilled to cracker consistency that rankles.

[infinitehotel.livejournal.com]

My experience with Mr. Crepe was that they were more like over-cooked sweet crepes (in both recipe and way they were served) than Brittany-style savory crepes (galettes), which usually include buckwheat flour. I honestly can't remember if they even used a different batter for sweet and savory crepes; anyone able to comment on the recipe?

I'm guessing the over-crisping is less about authenticity and more about giving the crepe a fighting chance of holding together against the wet fillings soaking through before the diner has finished eating. There's a pretty wide range of crepe recipes out there though, so it might be they're cleaving to a particular style.

[xjustquietx.livejournal.com]

I know it's south of the river (way, way, way south) but La Creperie in Providence has what you are looking for. It's tucked away in a little alley but the crepes are parisian and fantastic and named after the owner's ex-girlfriends. The smoothies are also fantastic. If you happen to be taking a day trip down that way, I recommend stopping in.

[komos.livejournal.com]

As a matter of fact, I've a show to see in Providence not two weeks from now. ^^

[cutieperson]

i was never terribly impressed with them, but there is so much amazing food in Providence that perhaps i wasn't paying enough attention.

[tarkap.livejournal.com]

What does everyone think of Paris Creperie at the MGH T stop? Its not too far over the river :)

http://www.paris-creperie.com/

I really like the southwestern chicken one.

[http://users.livejournal.com/_meej_/]

There's also a Paris Creperie (same ownership as the Beacon Hill one) in Coolidge Corner. I liked 'em back when I worked in Brookline - I quite enjoyed one with artichokes, feta, and egg in it as a "make-your-own," but they were pretty good in general.

They seemed fairly decent quality, though the crepes are thicker than what I think of as Parisian, but at least they weren't grilled-cracker. :-)

[plumtreeblossom.livejournal.com]

I've never been there, but looking at their oh-so-American spin on crepes is...puzzling yet comical.

Tony’s Turkey Terrific – Turkey, Stuffing, Cranberry Sauce, Gravy

Buffalo Chicken – Chicken, Romaine Lettuce, Buffalo Sauce,
Bleu Cheese Dressing

Pizza Crepe – Blend of American & Cheddar Cheese with Pizza Sauce

Tuna Melt – Red Pepper/Scallion infused crepe with Tuna,
Cheddar Cheese, Red Onions

Steak & Cheese – Scallion infused crepe with Sirloin, American Cheese, Mushrooms, Red Onions

Huevos Rancheros – Egg, Rice, Beans, Salsa

Where does one draw the line? :-) I'm going to invent crepes filled with Cap'n Crunch and banana yogurt.

[lonely-squirrel.livejournal.com]

I was going to comment about Paris Creperrie! They are the only local place I've found that can make a simple creme -- butter and sugar -- without it being absurdly expensive and without pretending that it's fancy.

I personally don't go for the crepe-as-belgian-waffle idea. I prefer to think of a crepe as a light snack.

[enochs-fable.livejournal.com]

We ate there once and it made us both miserably sick afterwards. YMMV.

[ukelele.livejournal.com]

Wow, and I thought I was the only one who didn't particularly care for Mr. Crepe.

I have this ex-boyfriend who was the ultimate crepe-maker and none of this Mr. Crepe stuff can impress me now, but he's in LA, so he can't help you ;).

This thread is crepeing me out

[davis-denizen.livejournal.com]

I don't give a crepe about crackers or Brittany's style (when did she learn to cook anyway?). I just want to work on my Crepe supercomputer, drink a can of crepe soda, and eat a can of crepe oupon.