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Nov 7, 2007 11:06 AM

Crepes in San Diego

Any crepe fans in San Diego? Where do you like to go? I'm looking for a creperie that gets as close to a Parisian creperie as possible.

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  1. There's a crepe resto on University a block or so west of Park Blvd. Hours seem to be sporadic.

    1. I was over in North Park the other day and saw this place (haven't been there yet) called La Creperie, on 30th street just south of University.

      I haven't been to the place on University either (Crepes de Paris) but I worked with a French guy that said it was crap. Of course, he didn't like crepes anywhere in SoCal so who knows...

      The only place I recall getting crepes was a little breakfast/pastry place in Mission Hills but they closed down.

      1. I can't add anything about resties but I can unequivically say DON'T buy the crepes from the vendor at the OB farmer's market. Last time I did, it was clear he hadn't rested the batter and the finished crepe tasted so much of raw flour it was inedible.

        1. The previously mentioned Crepes de Paris on University is about as good as it gets. There's also a creperie on 30th just south of North Park Way (and I believe they're also the same people who do the crepes at the various Farmer's markets), but they're not as good as CdP (too heavy batter and they don't use butter, I think).

          Neither will make you forget a randomly chosen creperie off Place St. Michelle, though.

          The good news is that great crepes are incedibly easy to make: 2/3 cup flour, 1 cup milk, 2 eggs, beat in a blender, cook with butter over medium high heat.

          4 Replies
          1. re: mikec

            Thanks, Mike, I think I will try making some.

            My mother spent a decade in Paris and she loves a good crepe. We stopped by La Creperie and she spent some time chatting with the owner. Their crepes are rather thick and the owner said that he had a hard time finding flour milled fine enough for his liking (I'm sure economics play into it... he probably could find the flour, but then the crepes would be more expensive). I don't know much about technique, but that could have something to do with the thickness, too.

            What do you use to thin out the crepe once it's been poured? Spatula? Pastry scraper? Tilting the pan from side to side?

              1. re: trentyzan

                Bah, that's written by the anal-retentive crepe maker. It took me about 3-4 crepes to get the hang of it the first time I tried the recipe I suggested (and even the first 3-4 were more than edible...). That recipe is from Sunset Magazine about 6 years ago (I see I've been making it one egg short for about the last three or four years):


              2. re: geekyfoodie

                The recipe I gave is pretty thin. Just tilting the pan from side-to-side is sufficient. I don't use anything special for flour/milk. I typically use an 8" non-stick pan, heat a small pat of butter (butter should be *almost* smoking), cook about 2 mins on one side, then flip and cook about 30 seconds more.

            1. They make some decent ones at Bristol Farms (UTC).

              Also in UTC, Wired is a French Bistro and makes nice crepes and other fairly authentic French food.

              3 Replies
              1. re: Cathy

                I stopped by Bristol Farms today and they weren't serving crepes. :( I saw the crepe iron, but it wasn't on and crepes weren't displayed on the menu.

                Ironically, I was also in the plaza where Wired is, but didn't stop by there. I used to live in Costa Verde and it's funny how traveling to those places requires effort now! I'm going to try Wired for lunch one of these days, since I work in the LJ area.

                1. re: geekyfoodie

                  You will like Wired, for breakfast, lunch or dinner.

                  Know that you don't have to follow the dinner menu, but also the lunch one...they will cook anything. Difference is, you stand and pay first at breakfast and lunch but can sit down and they take your order at dinner....

                  1. re: Cathy

                    Good to know! If it wasn't well-advertised, I'd be the person standing at the counter during dinner trying to order a meal.