There are some terrific crepe places scattered around Manhattan, however, Jean Christophe brings a whole new meaning to this delectable pancake. From Brittany, France, Jean told me that his recipe is hundreds of years old, as this area is where the crepe had its origins and continues to be made on every street corner throughout the territory. Jean shared with me that most people make either a buckwheat or a white flour crepe, causing them to be a bit heavy, but with his secret recipe, he combines both flours together to make the absolute thinnest crepe imaginable.
Beginning with a melted cheese and homemade tomato puree crepe, I was convinced that this was among the best savory crepes I had tried, however, Jean then insisted on having me sample the one made very simply with sugar and butter. So flaky are the crepes that he makes, that they can fall apart - but not to worry, he serves them in a paper cone. Jean will then explain exactly how to eat his creations - "You must bite into the multiple, crispy layers at once as this is how one experiences the ethereal, flakiness of my dessert."
When I declared that I could not eat another bite, Jean then brought me little dollops of the fillings to try - the blueberry and whipped cream crepe, "done the French way," Jean said, so as not to be too sweet and made with fresh berries - then the strawberry with a hint of black pepper and vanilla, and the last one, rosemary caramelized apple. All sinfully delicious and combinations that I will dream about until I can return for more.
Attached to the William Barnacle Tavern, Jean stands inside his little booth at Crepes Canaveral every evening (except Tuesdays) until all hours of the night chatting with people as they pass by. He is incredibly quick at turning these treats out so that people can grab one on the go or step inside the bar and sit down and savor every bite while having a drink. Either way, they are not to be missed.
