Review: Village Creperie (with a side of history)

Oh and I changed my whole menu last night due to our conversations and made crepes. I had a creamed steak and broccoli and roasted garlic and pepper crepe and a scallop with ginger and green onion and peppers with the Mango, ginger, jalopeno sauce crepe served with a salad. Everyone enjoyed it! So thanks for the inspiration!


This, I think (excerpted from a recent e-mail with my Mom; I recounted the awesome pre-V-Day dinner that M and I enjoyed at the Village Creperie to her, and she completely rerouted the family dinner that night as a result) is a big part of why I'm a fledgling foodie. ^_~ It could be said that we breathe food, a little, in my family.

I love you, Mom. Never change. ♥


That said, I've been waiting to try the Village Creperie since arriving in KW in August, and it lived up to my expectations! Nestled in Belmont Village behind an unprepossessing storefront (though I covet the quirky vintage font used in the signage), we opened the door that night to a bit of Brittany brought to the Tricities.

The ambience is charming and romantic; tealights and overhead lights cast a soft glow over the twelve or so tables and long bar, and the hostess and servers were amiable and welcoming.

I would happily return for my crepe - a special, featuring slow-roasted chicken cooked in a Riesling wine sauce with mushrooms, onions, and topped with peas. The side salad of baby greens and tomatoes added crunch and variety, and left space for dessert! M's eye was caught by the smokey Texas chili galette (buckwheat crepe) stuffed with beef, garlic, chipotles, kidney beans, peppers, and aged cheddar, and the bite I was able to negotiate away from him was delicious.

We lingered over our wine (a Chilean Cabernet Sauvignon and an Italian Pinot Grigio) as we narrowed down dessert options; M's smile grew impossibly once his dessert crepe with ice cream and chocolate sauce descended, and I'm sure mine mirrored his as I took in the sight of my fresh fruit and dulce du leche crepe, topped with more fruit and toasted pecans. My crepe was tasty (I never even had a chance with M's) but I'll be back for it in the summertime to see if the fruit selection changes; the grapes and citrus fruits were a bright counterpoint to the richness of the dulce du leche, but the grapes were somewhat unwieldly. I'm thinking strawberries and raspberries (and peaches, yum) will be much more amenable. M ordered an Americano with his crepe, and he praised its flavour and aroma highly (and bounced most of the way home.)

As we ordered and received our dessert, the restaurant filled up quickly; I recommend calling in advance for reservations, especially on weekends.

Bon appetit!