Crepe TO is a creperie near King and Church. They serve up inventive crepes with wild combinations both sweet and savoury in sturdy standing paper cones to eat in, or box up the cones for takeout.
Partners Aurash Gashgaei and Rez Zarafshan have been working on this for years, the latter especially labouring on a menu of breakfast, sweet, savoury and signature crepes with fillings like smoked salmon and names like "Beast" (roast chicken, avocado, pesto, spicy salami) as well as juice beverages, all with healthy fresh ingredients.
The interior is long and bright, with a big window at the front that the crepe station where Zarafshan gets to work labours. A little cart is in the middle of the station of over a half dozen crepe griddles, allowing them to easily roll oil and ingredients around to different areas.
They're especially proud of their naturally sweet and healthy sugarcane juice ($6) which is made using sugar cane imported from Costa Rica every week. It's squeezed fresh to order using a custom machine, and for an additional charge ($0.50 - $2.50) you can add ingredients to your beverage like strawberry, banana, and the popular lemon and mint that we tried.
We get a sweet crepe that isn't pre-assigned on the menu: you're free to customize your crepe with whatever filling you like.
This one has Nutella, banana, blueberries and strawberries. Zarafshan won't give up his secret crepe ratios, but this elastic, tender one holds all the filling nicely. The cones rip apart in layers to reveal your crepe, which is reinforced with another cone at the bottom.
So they've certainly thought out how to contain the balance of delicacy and fullness that defines a great filled crepe. "The Raptors" ($11.50) is a crepe from the breakfast menu that contains the entire first meal of the day, complete with an egg scrambled right onto the crepe on the griddle. Otherwise it contains fresh mushrooms, spinach, spicy salami, cheddar, tomato pesto and mayo.
They also do fresh watermelon juice here ($6), which is just pureed watermelon and nothing else unless you want to add something else. It's really refreshing in contrast to the spicy meat in some of the crepes. Both drinks have that natural sweetness that's so much more satisfying than artificial.
One wall is exposed brick, and though it's not the original wall it is made from antique British bricks, and much of the accents are reclaimed barn wood. There's lots of seating at high tables at the back and lower tables at the front, and flow from cash to take out to dine-in is smooth.
Photos by Hector Vasquez