Try the Pumpkin Pie Crêpe at City Coffeehouse & Crêperie
Categories: Gobble Gobble, Try This Now
We love pumpkins! We just want to carve 'em, roast their seeds and then bake the guts into all kinds of awesome. So, this autumn, we're on a quest for the tastiest local pumpkin goodies, before the fleeting flavor is gone. Do you have a favorite local seasonal pumpkin food? E-mail tips@riverfronttimes.com. Check out our other fall and Thanksgiving coverage over at Gobble Gobble.
City Coffeehouse & Crêperie (36 N. Brentwood Blvd., Clayton, 63105; 314-862-2489) is known for serving up French crêpes with an American twist: The crêpes here are twice the size of the traditional French treats. Not that we're complaining. Whether it's a sweet crêpe filled with creamy, melted chocolate-hazelnut spread, or a savory creation with layers of gooey Mozzarella and tomatoes, Gut Check has never left a crêpe unfinished.
The "Pumpkin Pie Crêpe" combines a traditional Thanksgiving dessert with French culinary tradition, and the result is nothing short of perfection.
Warm, sweet pumpkin purée is mixed with cinnamon and nutmeg and then folded into a delicate crêpe shell. The crêpe is finished with a dusting of powdered sugar and cinnamon and served with a side of fresh whipped cream.
Devotees might remain loyal to traditional pumpkin pie, but we found the crêpe to be even more satisfying. The purée in pumpkin pie can be cold and gelatinous, and its flavor is often masked by a mountain of whipped cream. The "Pumpkin Pie Crêpe" avoids these pie faux pas, and instead provides warm, multi-layered goodness.
Many things are lost in translation, but the "Pumpkin Pie Crêpe" is not one of them. We're sure that with one bite, even the most dubious Frenchman would find reason to celebrate Thanksgiving.
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| Emily Wasserman |
The "Pumpkin Pie Crêpe" combines a traditional Thanksgiving dessert with French culinary tradition, and the result is nothing short of perfection.
Warm, sweet pumpkin purée is mixed with cinnamon and nutmeg and then folded into a delicate crêpe shell. The crêpe is finished with a dusting of powdered sugar and cinnamon and served with a side of fresh whipped cream.
Devotees might remain loyal to traditional pumpkin pie, but we found the crêpe to be even more satisfying. The purée in pumpkin pie can be cold and gelatinous, and its flavor is often masked by a mountain of whipped cream. The "Pumpkin Pie Crêpe" avoids these pie faux pas, and instead provides warm, multi-layered goodness.
Many things are lost in translation, but the "Pumpkin Pie Crêpe" is not one of them. We're sure that with one bite, even the most dubious Frenchman would find reason to celebrate Thanksgiving.
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