Resto Rant

Holy CREPE: This Crèpe Brûlée from Ca Va Creperie is a must-have

It’s the best of both worlds: a soft crepe and a creamy Crème Brûlée all in one

I have an unhealthy obsession with crepes — most especially crepe cakes. It came to a point when I tried to make them at home, with little success because we didn’t have the proper tools. Thankfully, I can seek refuge in restaurants that serve crepes, and Ça Va Creperie & Floral Atelier is one of them.

A flower shop, cafe, and creperie all rolled in one, Ça Va is foremost known for its crepes. There are sweet and savory choices to choose from, and the ones I’ve tried in the past — before the quarantine, that is — were a real treat.

When Crèpe meets Crème Brûlée

Taking up their crepe-making skills to another level, Cava just launched its newest menu item: the Crèpe Brûlée. By the name itself, I first pictured a crepe cake topped with torched sugar that hardened into a shell — much like the pudding we all know and love.

I was, however, surprised with what came to me. Instead of a cake, the dessert came in a tin tray. Turns out, Cava’s Crèpe Brûlée featured layers of crepe, in which a Crème Brûlée mixture was poured over it — quite like bread pudding, but with a thinner sheets. My fun-size version, however, featured one crepe folded over itself to fit in the tin tray.

This dessert was then finished off with some sugar that was torched into a hard shell — one that had a satisfying snap when you broke into it with a spoon. Because how can it be called a Crème Brûlée without the hard sugar shell, am I right?

The Crèpe Brûlée Experience

Although a different concept, it was still an interesting one. But ideally, this kind of dessert is best enjoyed right away. If left for too long, the crepe becomes oversaturated with the mixture, making it thick and soft.

The taste, however, is just as good. Creamy and sweet, the Crèpe Brûlée has a notable vanilla flavor since they added Madagascar Vanilla in the mixture. The sugary shell is especially thick and can be too sweet if you eat it in one go, but if you let it melt just a bit, the roasted sugary seamlessly blends in with the crepe and the cream.

In terms of mouthfeel, it’s really a cross between a pudding and a crepe. You get soft bites of almost pancakey like goodness and occasional bits of jiggly but velvety pudding that just melts in your mouth.

The Crèpe Brûlée is available in an 8.25 x 6.5 inch tray for ₱850, and can serve 6 to 8 people. For orders and inquiries, you can message them on Facebook or Instagram.

Thanks for sending this over!

What are other Crème Brûlée desserts that you recommend? Share them with us!

About Diane Nicole

A writer, foodie, and a self-taught photographer, Diane is the founder of Fried and Prejudice. She eats, she writes, she obsesses over the little things. When she's not writing for various publications, she's busy taking photos, trying out new restaurants, or learning something new. But on most days, she's up on a chair taking that perfect flatlay. Talk to her at @iamdianenicole over on Instagram.

Post a Comment

Want to join the discussion? Feel free to contribute!