La Creperie Voila: Lox loaded breakfast
707 Pike Street, Seattle, WA
Located in a little stand right outside the Washington State Convention Center in downtown Seattle is a cute little crepe stand. We stopped by for a quick breakfast. When the girl making your crepe is wearing a headband and pearls, it’s hard not to be won over by the charm of the little stand. The set up was like the stands in Paris, you could tell there were regulars as some customers greeted the crepe girl by name, it’s too bad the crepes they used for savoury fillings was more like fluffy pancake batter rather than the traditional French buckwheat crepes used in Europe for savoury fillings.
Nonetheless, we both ordered savoury crepes. The first one we had was the roasted sliced chicken with fresh spinach, Swiss cheese, herb butter and white sauce. Since it was breakfast, we asked for an egg to be added to the crepe. The chicken was tender and flavourful and well seasoned. There were large chunks of it filled in the crepe, each bite smothered in that rich and creamy white sauce.
The thing I also loved about this crepe stand were the neat little boxes that they packaged our crepes in. The strong, rectangular cardboard boxes made the crepes easy and efficient to eat. There’s nothing worse than having the best part of the crepe filling drip all over you out of the bottom of the crepe: this often happens to me when I’m eating crepes as street food, clumsily holding up my wrapped crepe in one hand and taking my instagram picture with my other hand. Thankfully, this was not the case here. I could instagram-away while comfortably seated and neatly munching on forkfuls of delicious crepe.
The actual crepe was very fluffy and light. The top layer had a delicate but crisp, thin crust while the bottom layer was softer, having absorbed all the white sauce and moisture from the cheese. The crepe was strong enough to not break though, even though it was stuffed to the max with heavy filling and lots of stretchy, melted cheese!
Our next crepe was the salmon lox crepe filled with giant globs of delicious creme fraiche, spinach, lemon and herb butter. We also added an egg into this crepe (it’s breakfast after all!). Normally, I’m very anti-spinach but since there was so much creme fraiche in this crepe and loads of lox, it completely canceled my hatred for green leafy vegetables.
The lox was silky and scrumptious. And the rich and thick creme fraiche glued everything together, literally, the fluffy crepe was held closed by the big dollops of tangy cream. The splash of lemon juice also gave the whole crepe a refreshing, citrus kick.
I totally preferred the salmon lox crepe over the chicken one. I’d love to revisit to try out the sweet crepes too!