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Crepe Avenue

Kensington is not a place I normally go, but one afternoon after I got a rock chip filled, I decided that Crepe Avenue was the place I wanted to go for lunch! I’ve heard great things about this small crepe house, and I went!

Parking is the toughest part as it is in Kensington, which is one of the reasons why I’m not there a lot. There’s basically only street parking available, and not a whole lot of it either! Regardless, we got a spot and made it to Crepe Avenue!

I loved their menu, it had your usual suspects as well as new flavours of crepes for both sweet and savoury! As this was lunch, we had a savoury crepe each, and we decided if we still had room for dessert, we’d split a sweet crepe! Well, their standard crepes are massive and stuffed generously with filling! You’re definitely getting what you pay for! I ordered the Smoked Salmon Crepe which was a delicious combination of smoked salmon, cheese, teriyaki sauce and mayonnaise with some fresh lettuce and tomatoes!

We also tried something from the Thai menu, which was the Phad Thai Crepe, which was very delicious with the balance flavours of sweet, savoury and spicy! This crepe was stuffed with bean sprouts, peanuts, egg, shrimp, tofu and phad thai sauce.

The texture of the crepes itself wasn’t the soft crepes, so it does seem like it doesn’t wrap as nicely. But, the texture is really good as it adds a slight crunch factor – especially during the first few bites when you haven’t quite gotten into the part of the crepe where all the goodness hides.

We also enjoyed a unique twist on the Hong Kong Style Milk Tea, which is their Thai Iced Milk Tea which was really good actually! I believe they use the Red Rose teas to make this, with evaporated milk. It works well, and tastes awesome! One of the few milk tea’s I really enjoy in the city!

Overall, this was a really fun place to go! It was a great kick start to a weekend! I love it here, the food is great, the service was pretty good, and as long as there’s parking, I would be back!

Crepe Avenue on Urbanspoon

Crepe Avenue

#103,330-10th Street NW
Calgary, AB T2N
(403) 452-6160

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Holy Crepe Food Truck

I have always loved our food trucks, and when I heard of a new truck that makes crepes, that became on the top of my priority list! We followed Holy Crepe as they made it to Shawville Gate SE, and waited for them to open and get ready as I browsed through Future Shop!

I knew I wanted a sweet crepe, and so I started the order with a Sweet Jesus with Blueberry and it was one of the best tasting dessert/sweet crepes I’ve had in awhile!

As a savoury crepe, we ordered Holy Smoke Original and it was filled with perfectly cooked Montreal Smoked meat with delicious aioli. Also in the crepe has mushrooms, peppers, pickles, cheese and onions. This makes the perfect combination of stuffing for a perfectly cooked crepe!

Holy Crepe Food Truck on Urbanspoon

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Homemade Put Chai Ko – 砵仔糕

Home Made Boot Jai Goh – Chinese Pudding Cakes

I think I goofed up on this recipe, because it’s more “traditional” to use Chinese slab sugar, or at least rock sugar… or even brown sugar to get the colour. Regardless, you can just substitute the sugar. There’s nothing wrong with using white sugar either!

Ingredients: (makes 4-6)
1/2 cup Hot Water
2 tbsp Sugar
1/4 cup Cold Water
6 tbsp Rice Flour
2 tbsp tapioca starch
1/2 tsp almond extract

First thing is first – as this solution doesn’t like to wait for you… so, get the steamer ready so it’s ready! Also, cut some pieces of plastic wrap or tin foil so you can cover the little bowls before you place them into the steamer.

Now, you get to measure out your hot water and dissolve the sugar into the water.

Then, in another bowl, mix the cold water with the almond extract, rice flour and tapioca starch.

Then, combine the 2 solutions and mix well. When it’s combined thoroughly, I like to pour it into the measuring cup as it has a spout – making it easiest to pour. Now, pour this solution into the molds – and cover it with plastic wrap and place into the steamer immediately.

Fill the molds almost to the top, but be sure to leave some room.

Steam these desserts for about 15 minutes on medium high heat. Then, you’re ready to enjoy! You can either enjoy it in the dish or turn them over and remove it out of the molds!

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If you’re making a thicker one, the best way to check if it’s done, it’s a good idea to do the wiggle test while they’re still in the steamer. It should jiggle, but there’s usually a liquid film on the top – so look at the sides!