Location: 510 Yonge Street, Toronto
Creme brulee: delicious. Crepes: delicious. A creme brulee crepe? Yes please.
I will, however, admit that I was skeptical; would this be one of those Instagram-friendly food mash-ups that never should have been mashed up?
Nope, it’s exactly as delicious as you’re hoping it’ll be. Actually, no; more delicious.
My only real complaint is that the top didn’t have the sugary, crackily crispiness that you’re looking for, despite being thoroughly torched.
Other than that, it was top notch. The custard was a little bit too sweet — I suspect that it came from a mix — but it was still quite tasty, and certainly got the job done.
There was also quite a bit of it; every bite had a generous amount of custard, even right at the bottom of the cone.
The crepe itself was the highlight; it was freshly made, with a chewy interior and a lightly crispy exterior that set it apart from the norm. It complimented the custard perfectly.
I enjoyed it so much that I went back a few days later for round two. I tried the Mango Raspberry, and it was just as good as the creme brulee. The crepe had the same addictive crispy/chewy contrast, and the filling featured a great balance of tartness and sweetness, with perfectly ripe chunks of fruit.
Location: 12 Oxley Street, Toronto
I just had a slice of the mille crepe cake from Millie Patisserie, and it was so incredibly delicious that I’m pretty sure I can never eat dessert again. I mean, what’s the point? It’s all garbage to me now. Mille crepe cake 4 eva.
In case you’re not familiar with a mille crepe cake, it’s a magical creation in which crepes and custardy cream are layered on top of each other until you wind up with something that looks like a cake.
The version they’re serving at Millie Patisserie is next level. It’s insanely good.
On this particular visit, they had four varieties: vanilla bean, tiramisu, earl gray, and matcha. I went with vanilla bean, and holy crap it was amazing.
The custard between the crepe layers was crazy delicious. It was rich and creamy, with an intense custardy flavour and the perfect amount of vanilla. Just give me a spoon and a bucket of this stuff and I’ll eat it until I literally explode.
The tender crepes are just as good, with a very light chewiness that compliments the custard perfectly. The proportion of both is just right; it’s the perfect balance of creaminess and substance and amazingness. It was easily one of the best desserts I’ve had in ages.
It’s not cheap, however. One slice comes up to a bit over ten bucks with tax, which is so much that I almost left the store without ordering anything. But man, it is absolutely, positively worth it. Aside from the fact that it’s ridiculously delicious, the quality of ingredients they’re working with is obviously high, and I have to imagine that making one of these things is quite labour intensive. There are so many layers and they’re all so perfect.
Location: 9 Bogert Avenue, North York (in the Emerald Park food court)
There’s a Chinese street food called jian bing that’s fairly ubiquitous in China, but virtually unknown over here. And I’m not sure why — it’s super delicious, and it’s cheap and relatively easy to make.
That’s why I was so excited when I found out that a little place called Gao’s Crepe in the Emerald Park food court serves these things.
That food court is hidden away on the bottom level of a condo near Yonge and Sheppard; you’d never even know it’s there if you’re not specifically seeking it out. But it’s a gem. Aside from the crepes, there’s several interesting-looking eateries here, mostly Asian.
Gao’s Crepe doesn’t even have a sign, and there’s no English menu posted — again, if you didn’t know it was there, you’d pass right by. But the jian bing they’re serving is the real deal.
Jian bing is essentially an eggy crepe that’s coated with hoisin sauce and hot sauce, sprinkled with green onions and cilantro, and wrapped around a crispy piece of fried dough. The version at Gao’s Crepe is freshly made right in front of you (you can watch the chef doing his thing).
It’s quite tasty. The contrast between the chewy crepe and the crispy fried dough is really satisfying, and the vibrant flavours of the hoisin and the hot sauce matches well with the freshness of the green onions and the cilantro.
It’s not as good as the versions I had in Shanghai — it’s a little dry, and the balance of flavours feels just a bit off — but then that sort of comparison is always unfair. We’re a million miles from Shanghai, and it’s quite good.