Holy crêpe.

This restaurant just might become the next local hotspot.

Caroline’s Crêperie, the brainchild of Southwest France native Caroline Kaplan opened its doors in September in New Canaan. All dishes are made from scratch, and from what we can tell, the freshest ingredients available.

The menu offers two different kinds of crêpes: sweet and savory. There are a wide variety of each; the options range from the simple (ham and Gruyère) to the complex (ratatouille with a sunny-side-up egg and mixed greens). We tried two savory and three sweet crêpes, and were not let down by any of them.

Where else will you find a restaurant where the first things you encounter are laughing customers, smiling waitresses, and a “Hi! How are you?” from the charming chef across the room?

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Ben: We were seated in the corner of the restaurant at a table below a window where you could see the scope of the kitchen, which is not too big. I worried about hearing pots and pans clattering during my meal, but never heard any disruption from the kitchen. The only sound that came from behind me was the occasional “How is everything?” from the one and only Caroline, who worked the crêpe griddle throughout the meal.

Bryan: My mouth was watering within minutes of sitting down. We watched plate after steaming plate exit the kitchen, carrying with them the sweet smell of fresh crêpes. The waitresses were friendly and attentive. In fact, I don’t think they ever stopped smiling. Where do I apply?

Ben: We ordered our crêpes, and the first round came in less than five minutes. I ordered the brie, poire, et bacon crêpe, which consisted of Brie cheese, pear, bacon, and mixed greens on top of a crêpe. Let me tell you: if I could pick one single dish to have for the rest of my life, it would be this. That’s saying something. The tenderness of the crêpe itself topped with salty, smoky bacon, creamy Brie cheese, sweet, crunchy pear slices and fresh, lightly-dressed mixed greens made for some of the best bites of food I’ve ever had.

Bryan: I also enjoyed Ben’s crêpe, but the gelatinous texture of the Brie was a little overwhelming. I preferred mine, the jambon, fromage, et oeuf crêpe or ham, egg, and cheese. The shell of the crêpe was crispy around the edges and moist in the center. A perfectly-fried egg sat on top. The ham and cheese were both extremely thin and delicate, with the whole dish totalling at less than one centimeter in height. The cheese was subtle but still delicious. It could’ve benefited from a more generous slice of cheese.

Ben: At first, I was a little let down by the ham, egg and cheese crêpe, because the first things I tasted were an under-seasoned egg and a bland crêpe. However, when I started to taste the salty cured ham, a whole new flavor profile opened up. The ham all of a sudden started to counteract the egg and the crêpe. In fact, the best bite I got from that crêpe was when I tried the egg yolk, rather than the egg white, with the ham. So good, but in my opinion, not up to par with the bacon, Brie and pear crêpe from before.

Bryan: The egg could have used some more seasoning, as Ben said, but I really can’t complain. The dish was delicious.

Ben: Then, our sweet crêpes came. Although all the crêpes were folded over so the fillings weren’t visible, my eyes were immediately drawn to them when I got a quick glance of Nutella and a banana slice inside a crêpe.

Bryan: I couldn’t wait to dig in to this one. However, I was a little disappointed with the meager serving of bananas. There were about six slices, which filled only a quarter of the crêpe. The Nutella wasn’t as warm and melty as expected, but it’s hard to mess up this classic dish. Ben had to rip the plate out of my hands just to get a taste.

Ben: I don’t want to get too involved with culinary terminology for this crêpe. This was just downright tasty. The thick, sweet, chocolate-y Nutella and the mushy banana slices inside the light crêpe were just, to put it succinctly, outrageously delicious.

Bryan: This one was my choice. I’m a sucker for anything pie-related, especially when it has a twist. The name might be a little misleading, however. There are no wedges of apple inside, but rather a chunky apple sauce. Fortunately, I love apple sauce.

Ben: The whole crêpe truly was delicious. In fact, one bite instantly brought me back to memories of apple picking as a little kid. Just as a matter of personal preference, I was looking for a little more cinnamon in the crêpe. All I got was sweet apple, and I had to stop after a few bites, since it started to become cloying.

Bryan: The waitress offered us a generous dollop of whipped cream, and, thankfully, we accepted. I was forced to eat it all before it melted from the heat of the dish. By the end of the meal, I was literally licking the plate.

Ben: Lastly, we tried the beurre sucre crêpe, which consisted of, simply enough, butter and sugar. Something about the way the words “butter” and “sugar” look to me is intriguing, and I knew I had to try this crêpe. Now, I could be wrong, but it might have been the easiest crêpe on the menu for Caroline to put together.

Bryan: I could eat this one for breakfast every day. Then again, it could work with lunch or dinner, too. It’s really the simplest and most versatile item on the menu.

Ben: The butter had been heated up prior to being spread across the crêpe, which added to the warmth and smoothness of the overall dish. When I got a bite of the sugar, at first, I was worried. After all, plain granulated sugar is not something chefs traditionally use on dishes, due to its grainy crunch. However, it paid off in this case; the texture of the sugar was not as conspicuous as I expected it to be. I think this came as a result of the rich butter and the smooth crêpe.

We highly recommend Caroline’s Crêperie for anyone looking for stellar service and a few outrageously delicious bites in a short amount of time. At this point, since it has only recently opened, we can’t tell whether or not the restaurant will be one of Fairfield County’s local gems or hidden treasures. For Staples students, likely the biggest problem is the trek up the Merritt to New Canaan, which may be a bit of a hassle. However, if you ever find yourself in that area, go straight to Caroline’s. You’re guaranteed a delicious meal.

Grades:
Ben – A+
Bryan – A (It would have been an A+, had the dishes been a little warmer)