Tales from the Crepe


A new creperie in Saket delivers all that it promises, albeit with a few teething troubles.

It was a foggy day and we were feeling the effects of our holiday hedonism. So what better place to get a light meal than a creperie, or so we thought. Located in one of Saket's several temples of retail, La Crepe Rit is a mid-sized, ground-floor establishment done up in a typical Parisienne café manner with panoramic photographs of the Eiffel Tower adorning the white stucco walls. The music is a playlist of jazz tracks and the television is naturally set on Fashion TV.

Deciding to go French for the day, we start off with Deep Fried Fish Goujons and Sea Salt Potato Crisps (as Belgian French Fries would have been rather trite). The food makes its way to our table languorously, giving us plenty of time to enjoy the eye candy waltzing by on the screen in chic stilettos. When the food arrives, we find that the only sea that the crisps have been in is the oily one in a frying pan, with nary a taste of sea salt. The fish, on the other hand, takes us to an extremely happy plaice. Coated with breadcrumbs, the pieces comprise fluffy delicious little clouds of piscine joy, dreamily coated in a breadcrumb batter.

Given that we're in a creperie, it only makes sense to order galletes (savoury crepes) for our main course, which is what we proceed to do. We order a Cordon Bleu and — in a fit of infidelity to our French flirtation — an Italian Hot. Upon their arrival, the galletes make a pretty picture — folded into a square — but that barely manages to contain the various fillings bursting forth. While the Cordon Bleu has ham, cheese and spinach enveloped in the galette, the Italian Hot contains onions, cheese, Italian sausage and jalapenos. As we start from the corner, the taste of the galette itself is the first thing we notice, whose creamy flavour is as smooth as the music playing. As we dig in deeper, the other elements come into play, most of them working, a couple going off target. While the Cordon Bleu is a well-composed melody of cheese, ham, spinach and galette, the Italian Hot (though quite palatable) at times tends to get a trifle salty, specially in the mouthfuls dominated by sausage. This is due to the high sodium content of the meat, and is something the chefs can look into by perhaps reducing the salt in the batter of the galette itself.

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