By Vivienne Pearson
The Batman reference is mine (as is the cape I’m wearing as I write this, inspired by the meme that encourages me to head into my day with the confidence of a four-year old). I find I can’t say the name of the new creperie in Byron without adding the superhero reference.
Owner, Vincent Thomas, says his choice of the name was inspired by another popular phrase, perhaps more in keeping with our country’s current obsession with toilet paper.
‘Choosing a name is hard,’ he says, eliciting furious nods of agreement from business owners everywhere. ‘Once I found Holy Crepe, I couldn’t think of anything else.’ The light-hearted fun of the name fits Byron well and helps signal the change in this eatery location from traditional to quirky French cuisine. After making the decision to sell, the owner of The Petit Snail approached Vincent, knowing he was keen to start a creperie.
Vincent has renovated, bringing in light and a sense of space. Holy Crepe is flipping traditional French eating on its head, but has kept a small classic section on the menu for those needing their fix of snails, duck leg confit or a good Scotch fillet and fries.
When I think of crepes, my mouth waters for sweet fillings, and Holy Crepe doesn’t disappoint. There’s the classic butter and sugar, or your choice of lemon, cinnamon, maple syrup, jam, nutella or salted caramel. There are also the more complex flavours of an apple crumble, or ricotta and homemade mixed-berry coulis crepe, or the traditional ‘Crepe Suzette’; with caramel and orange sauce topped with Grand Marnier. Yum.
If you’re in more of a savoury mood, the word of the day is ‘galette’; the name for a savoury crepe. Options are creative, delicious and definitely non-traditional. Try the ‘Bene’ for a galette twist on eggs benedict, go for the ‘Burger’ for a mix of beef, bacon, cheddar and caramelised onion, or the ‘Norway’ for a delicious combo of smoked salmon, lemon and chive cream cheese.
I went for ‘Mr Seguin’, named after a French children’s story with a puzzling moral; a delightful mix of goat’s cheese, honey and leek fondu.
Always made with buckwheat flour, galettes are naturally gluten free. Some options are naturally vegetarian (such as La Ratatouille and Mr Seguin). Vegan options require a different recipe, so come with a small additional expense, but all still come in under $20.
Holy Crepe offers excellent coffee, courtesy of Vincent’s barista skills and Old Quarter coffee, roasted in Ballina. A cocktail menu, along with beer and wine, are available to anyone eating – check out the Happy Hour afternoons, offering a spritz and classic crepe for only $15.
Holy Crepe, official address 5/103 Jonson Street but actual address around the corner into Carlyle Street – diagonally opposite the YHA. Open 7 days 7am–late | 6694 3394 | holycrepebyron.com