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Feb 19, 2009 06:54 AM

GTA's best crepe


I am curious what are the chowhounder's opinions on the best crepes in the GTA (that arent made yourself)?

I remember having some in france that had a more chewy texture, are there any places that replicate that?

Thanks for answers!

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  1. For me that chew is very very elusive
    I can only think that it's down to the flour that we're using here vs France
    Having said that I don't mind Crepes a GoGo in yorkville. It has some chewiness to it and the girls there have a good touch on the thickness of the crepe.

    Crepes are so easy to do though I end up just making them at home most of the time. I'm making crepes breton lately for my celiac gf and find they turn out really well. Just make sure you give the buckwheat enough time to break down if you go that route.

    3 Replies
    1. re: CoffeeAddict416

      I know it's sort of recipe related but it's specifically for Toronto!

      I noticed at Gilead JK has started selling bags of red fife at $10 for 2.5kg I believe. The price is high but it could be the answer to a lot of problems when doing French recipes that do use a lot of flour.

      EDIT: not that red fife is european but my understanding is that it performs like european wheat flour.

      1. re: CoffeeAddict416

        I LOVE crepes a go go. I think their staff are from France, and not just french canadian. I have been to france and it is not the same, but that's as close as you can get in TOronto

        1. re: CoffeeAddict416

          ooo thanks for the responses! I think i'll try this Crepes a go go first, though it seems like they close at 7pm? i would have liked to try it at night for some night time carbs to grow my belly.

        2. This might be an obvious place to mention, but there's Cafe Crepe on Queen West and John Street. I've been there quite a few times and, believe me, there's nothing better than one of their hot crepes to munch on when the temperatures outside are less than desirable.

          Their crepes are chewy, I find.... and huge. If you're looking for variety, they also have savory menu.

          But I agree, the flour for crepes is probably key (different refining of wheat flour??). Buckwheat is used also in a counterpart called 'blintzes', I believe.

          11 Replies
          1. re: Rienna

            I haven't had one of those queen st crepes in a long long time.
            Their crepes are made in stacks and stacks in advance! When I've walked by there's a gigantic pile of them beside the crepe pan. I can't imagine that makes for great crepes. Sure you see them doing that at crepe stands on the streets of paris or at take-out joints in france but to do that at a restaurant I think it unacceptable.

            1. re: CoffeeAddict416

              I live right beside Cafe Crepe and I find them to be overpriced, too chewy and have low quality ingredients
              Their dessert crepe ingredients are OK I mean they do use real bananas, nutella and fruit, but their savoury crepes are bland!
              I prefer the AGO Gallery Cafe place for their crepes. They often have specials and offer better value and tastier dessert crepes. Haven't tried their savoury though?

              1. re: Muffin__Top

                Cafe Crepe is really the only creperie in Toronto I've been to, but I'd like to compare it to other places. I do agree though, they are overpriced. I just make crepes at home, save myself a trip.

                There was a crepe place in St Lawrence Market a few years back... does anyone know if that still exists?

                1. re: Rienna

                  It is still there in the basement
                  I have to admit to never trying it though
                  I'm too busy stuffing myself with bagels =(

                  1. re: CoffeeAddict416

                    It's still there and it's still meh.

              2. re: CoffeeAddict416

                Um... I've been to Cafe Crepe a few times this winter to indulge in my downfall, a crepe with nutella - and each time the crepe has been made fresh, and I've sat and watched crepes being made fresh to order for customers in back. Never seen the stack and serve happen there. Perhaps they do that when they're really busy?

                1. re: dxs

                  It's possible they only do that when they're really busy but even making the crepes fresh wouldn't save the taste of their crepe. To be fair to them it's been at least a couple of years since I've last tried it so I may give them another go if I hear that their quality has improved.

                  1. re: CoffeeAddict416

                    It's hard for me to vouch for the quality of the crepe given I always have it smothered in nutella. I keep meaning to try a plain crepe with just sugar so I can evaluate the actual crepe, but can never resist adding nutella to my order! It's a serious weakness. That said, I always enjoy the experience.

              3. re: Rienna

                I've never come across any buckwheat flour in any blintzes I have eaten.

                1. re: phoenikia

                  Hm... maybe I'm referring to a variation then. I have family from E. Europe that uses buckwheat in blintzes, but maybe it's just their preference.

                  1. re: Rienna

                    Just realized that the word for blintz and blini would be variations of the same word. When I hear blini, I think Russian style buckwheat pancakes with smoked salmon and creme fraiche, but when I hear blintz, I think Jewish- style stuffed crepes. Didn't think about the fact blini might mean the same thing as blintz in another language until I went to Wikipedia.

                    I've definitely had buckwheat flour in any blini I've eaten, so it makes perfect sense that the same dish could also be called a blintz.

                    Sorry for my first quick comment.

              4. I have never been there
                But would go just for the name......ha

                I Feel Like Crepe
                605 College Street


                more about it here with photos........YUMMMMMMMM

                i feel like crepe
                605 College St, Toronto, ON M6G1B5, CA

                1. Euro Crepe Cafe is another option for Crepes- haven't tried it yet.

                  Haven't heard anything good about I Feel Like Crepe.

                  Euro Crepe Cafe
                  582 Danforth Ave, Toronto, ON M4K1R1, CA

                  1. I like the crepes at art Square Cafe (they make buckwheat crepes too). It's a good place to hang and study. I also eat the crepes at Crepe It Up (both the Church St. and SLM locations) because it is in the hood and sometimes I get a craving. Unfortunately I have never been able to find crepes here, like the ones in France.


                    2 Replies
                    1. re: always_eating

                      I like the raspberry crepe at cora's and the crepes made from scratch and dressed to your liking from Demetre's.

                      1. re: always_eating

                        I had a crepe in a food court up in Nork York that was horrible and put me off crepes for a long time. Premade, crumbly and overly sweet. Can't remember the place but doesn't matter...learned my lesson. I generally would only eat them if in Quebec. Not that it helps this thread but there's an awesome place called Creperie Catherine at Tremblant!

                        I now live downtown and have Crepe It Up on Church is in the hood and go there quite a bit. I prefer savoury crepes and they do excellent hearty ones there. Can't compare to France but on par with what I've had in Quebec. They seem to take what they do seriously there, always fresh and consistant. Also a good value - a loaded crepe that comes with a small vinegarette salad will set you back about $7.