Located in the heart of Port Carling, Just Crêpes is one of those restaurants that is full of surprises.
The bright yellow building could easily house one of those over-the-top, fun-themed restaurants where the menu is a series of puns and the food less memorable than the eating experience. Instead it is an elegant and stylish eatery that should not be overlooked.
Owner Janine Heaslip based the restaurant on some of the famous crêperies that are dotted around Quebec, adding a bit of Muskoka style.
It has a varied and deep menu that offers satisfying alternatives for breakfast, lunch, dinner and when anyone desires a decadent dessert.
My family and I decided to have an early brunch at the crêperie and were instantly charmed by the stylish décor and friendly service. My youngest daughter, six months, could hardly contain her delight every time the waitress Red (there were too many staff members whose names began with “J” so she goes by her nickname) and her bubbly personality entered the room.
I honestly thought ordering would be easy. I expected a few classic breakfast-style offerings and long list of crêpes with a variety of sweet sauces, but was amazed at the variety to choose from.
For those with a savoury desire, breakfast crêpes include a BLT style, the Muskokan — with bacon, ham, sausage and eggs — or even a vegetarian special with asparagus, Swiss cheese and choice of blue cheese or hollandaise.
The variety of savoury dishes is something to marvel at. The menu includes Just Smok’d — smoked salmon with cheese, capers, onions and hollandaise; Just Seafood — lobster, scallops, shrimp with hollandaise; and The Wholly Crêpe Marie — beef tenderloin with portobello mushrooms and red wine sauce.
The restaurant also offers a fully licensed bar, kids menu and can make crêpe that are gluten free. There is also a wide selection of non-crêpe dishes including Caesar salad and nachos and cheese. Why anyone would want to turn down the crêpe delights from the kitchen is beyond me.
As I was still in the mood for breakfast, I went along with Red’s recommendation of the Just Benedict. I am a big fan of anyone who can make good hollandaise and I can add Just Crêpes to the list. The sauce was full of rich flavour without it dominating the Swiss cheese, ham and egg, and the slight sweetness of the crêpe base gave the dish a nice balance.
To begin their meal my wife and teenage daughter split the Justa Western with salsa on the side. The classic mix of mushrooms, onions, peppers, tomato, egg, lettuce and cheddar cheese went down a treat. The savoury with a touch of sweet was again a big hit.
For dessert they opted for the Banana Split. This was a mountain of banana with hot fudge, caramel, whipped cream and vanilla ice cream that will no doubt become a family tradition anytime we stop in Port Carling.
