On Sundays they can still be found at the Grey Lynn markets but about a month ago, former food truck, Captain Crêpes, quietly opened a permanent spot in Victoria Park Market.
It’s just a little spot, with only one table, brick walls and aptly-chosen, butter coloured lighting. Because the smell of cooking crêpes sugar, chocolate and cinnamon form a cloud of lovely warmth, it’s impossible to walk past Victoria Park eatery Captain Crêpes without saying “ooh that smells good.”
Frenchman chef Ronan Guilloux uses an ancient recipe from the French region of Brittany to make his paper-thin crêpes and galettes, the crêpes' savoury twin. The toppings include combos like butter and sugar, egg and mushroom and fancier arrangements like parma ham, goat cheese, provolone and honey.
The way Guilloux puts the crêpe together is hypnotic: watching him pouring the batter on the special crepe cooker then spreading it around with a special implement with an expert hand. The resulting crepe is thin, spongy and doughy in the middle and crisp and light at the edges.
They put glitter on the crêpes, which I'm not so sure about. But there’s something about having a fancy pancake as a lunch option which makes life that little bit easier.