Our hostess and most knowledgable advisor.
As we sat, we were greeted with lovely brown paper placemats with a hand drawn sketch of the seaside town of Brittany in France. This is where the Suzette crêpe recipe originates from.
A peek into the kitchen, a lesson in getting the most utility out of a tiny space.
Our crêpes being made, the ‘Italie’ on the left with basil pesto, sun-dried and fresh tomatoes, rocket leaves, and mozzarella. The crêpe on the right is the newly introduced ‘Champignon’, with a filling of sautéed mushrooms, caramelised onions, mascarpone, and parmesan.
Since we were in for some heavy carb-loading, we started the meal with a Pasteque salad. It was a beautiful combination of rocket leaves, feta cheese, watermelon, pomegranate, pistachios and mixed seeds.
Raspberry, apple and pineapple juice. No sugar added thankfully.
Get a load of that cheesy action. The batter for these crepes is made of buckwheat, which gives them that distinct texture and bite.
Dessert time, because it’s a crêperie. And it’s not really a crêpe unless it has dark chocolate and bananas in it.
Delicious crêpes, and great service. This wall of takeaway goodies is definitely a good idea.
Suzette Crêperie and Café, near Gold’s Gym, St. John Street, Pali Hill, Bandra West. Open 9am to 10:30pm. Call them at 022 26411431.