GOyaya’s Crêpes

I’ve always had a thing for French food.  Whether it be complicated bourguignons, simple crêpes, or sophisticated baguettes, French cooking holds a special place in my heart and kitchen.

Crêpes are a quintessential French dish popular for its thin pancake-like batter and various incarnations of the savory or sweet kind.  I’ve always loved how you can throw together a crêpe for a simple and impressive dessert with just chocolate, strawberries, or Nutella, or how a crêpe can make the best kind of breakfast when served in bed for someone you love.

Although they look simple, crêpes require a certain art to their preparation: the batter must be thin, but decadent, and the skillet must be hot, flat, and perfect for over-sized projects of 10-inches or larger.  For this, many cooks use what’s referred to as a crêpe pan by Le Creuset to get the size, thinness, and texture down through an increase in small bubbles that makeup teflon.

Last Saturday, Rhett and I ate somewhere we’d been talking about for over a month now: we indulged in a mid-morning breakfast at the crêpe station inside Main Street Market.  GOyaya’s Crêpes are a downtown favorite in the Baton Rouge area for breakfast, brunch, lunch, or whenever.  The crêpes are reasonably priced–ranging from the Simple Parisian at $3.25 to the more robust meal-like Chicken Caprese for $7.50.

Rhett ordered the Ratatouille for $7.50, and I ordered two crepes (in the name of research, of course): the Eggs Florentine with Spinach for $3.50 and the Parisian with Nutella for $3.25.

Here are some images of the ones we tried:

Pictured: The Parisian Crêpe filled with Nutella. Simple and decadent, this authentic Parisian-style crêpe is what tourists eat as “street food” in the City of Lights, and what I would eat everyday if possible.

Pictured: Ratatouille Crêpe filled with French provincial vegetables–tomatoes, squash, zucchini, red onions, and mozzarella.  The sauce made this crêpe juicy and perfect–my favorite savory crêpe we tried from the menu.

Pictured: Eggs Florentine with Spinach Crêpe–a breakfast-style crêpe with spinach, roma tomatoes, eggs, and mozzarella.  

Although our first experience at GOyaya’s was pretty amazing–between the Nutella Crêpe and Rhett’s Ratatouille Crêpe–I couldn’t have been more thrilled with our sampling of the menu.  But my crêpe, the Eggs Florentine with Spinach (pictured directly above) was beautiful, green, and impressive, but the eggs were surprisingly bland–they wanted salt, pepper, Tony’s, or something–and the crêpe itself was astonishingly dry.  I kept wishing that I, too, had ordered the Ratatouille Crêpe or at least a glass of water.  (Note: this marks the second time Rhett has out-ordered me at a restaurant! Such a sly guy.)

One dry crêpe certainly doesn’t a bad review make, but it does make me more eager to test the rest of the menu. I plan to order from GOyaya’s breakfast a couple more times, and to try their pulled pork Vietnamese-style Crêpe for an experiment with their fusion-style menu item.

Pictured: Other Possibilities at GOyaya’s- Vietnamese, Monte Cristo, Cuban, and many other crêpes (including Whole Wheat options).

Interested in my take or recipes for crêpes? You can try these here.

–Helana Brigman

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GOyaya's Crêpes, 5.0 out of 5 based on 2 ratings Google+