Expert Tips for Nom-Worthy Crêpes

July 2014

Marc Perreault knows a thing or two about crêpes. For the past three years, his shop, Nom Nom Nom Crêpes, has been delighting Toronto eaters with all kinds of sweet and savoury delights. Chocolate spread, strawberries, mango chutney, chicken, goat cheese… Nothing’s off limits for this culinary artisan. If you want to take your homemade crêpes to the next level, today’s your lucky day: Marc has a few tips to make perfect crêpes at home.

The decision to open Nom Nom Nom Crêpes was an easy one for Marc Perreault. After years spent working in luxury hotels, he was looking for a departure from conservative, structured work environments. When he learned about Toronto’s Market 707, which houses a wide variety of food stands in retrofitted shipping containers, he knew he’d found a new path. He immediately reached out to the market’s owners, and within two weeks, he had turned an empty shipping container into a fully functional crêpe stand.

Marc’s transition from swanky hotels to an outdoor food stand was a big one, but his dedication to serving the best food possible hasn’t changed. “I pride myself on not cutting corners,” says the crêpe expert. His products are made from quality eggs, butter, flour and milk, and he garnishes his crêpes with fruits and vegetables bought fresh every morning.

 

If you get the chance to visit Toronto’s Market 707, make sure to swing by Nom Nom Nom Crêpes, and for sumptuous crêpes at home, here are some expert tips from the master crêpe maker himself:

 
Tips:
  1. Use the best ingredients possible, like fresh milk and high quality flour, both in your batter recipe and in your garnish.
  2. Don’t skimp on the milk and butter- they give crêpes a well-rounded flavour and decadent texture. Lactose intolerants can also enjoy crêpes by substituting the milk with lactose free milk and the butter with oil or lactose free butter.
  3. Use high heat to cook your crêpes. The hotter the frying pan, the better!
  4. As soon as the batter is poured into the pan, swirl it in a circular motion with your wrists. This will allow the batter to be distributed evenly in the pan.
  5. Don’t be afraid to get creative with your garnishes and flavourings! You’ll never know how well some flavors can blend together until you try them. A mix of sweet and salty is always delicious.
  6. Crêpes are at their best straight out of the pan, but they can also be stored in the fridge for a few days or in the freezer for up to a month.