Crêpes à GoGo first started building its cult following at the corner of Bedford and Bloor in 2002, decamping for 18 Yorkville Avenue five years later to make way for a condo development. Now owner Véronique Perez—known to her customers as Chef Véronique—has returned to the Annex with a new location at Bloor and Spadina.
Taking over the former Bubble Tease shop two doors away from that other Annex dessert staple, Greg’s Ice Cream, the cozy new location is open from about 10 a.m. to 10 p.m. to satisfy everything from late breakfasts to after-dinner indulgences. The menu is the same as at the Yorkville location, with two styles of crêpes made from a barley-based batter: the restaurant’s signature rolled crêpes, where the pancake is taken off the round crêpe maker to cool slightly, then filled and rolled; and the traditional folded crêpe, that comes crispy and piping hot.
Savoury crêpes include the Crêpe Madame, Mademoiselle or Monsieur ($10); the Cote D’Azur with goat cheese, tomato and basil ($8.50); and the Nicoise with mozzarella, tuna, tomatoes, black olives, za’atar and basil ($10). Then, of course, there are dessert crêpes, like the Tartinade with chocolate-hazelnut spread ($6), the Julia with dark chocolate and raspberry jam ($7) or the Véronique crêpe with brie, fresh strawberries, baby spinach and maple syrup ($9.50). Crêpes are served in brown paper bags which can be taken to go or enjoyed at one of the few café tables, along with a café au lait (Chef Véronique swears it’s one of the best in the city) or a bottle of Limonana, her Middle Eastern–inspired lemon-mint drink ($3 per bottle).
Crêpes à GoGo, 750 Spadina Ave. (entrance on Bloor St.), crepesagogo.com