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From brick to crepe and sweet to savoury; Bappan Debbarma’s hole-in-the-wall creperie carries the scent of home. Despite being a tiny, takeaway restaurant or stall which has been serving crepes for the past three months, one is sure to go home only after a whole-hearted snack as ‘Lot like crepes’ stands out in taste and innovation and has set the bar high for fusion cuisines.
Located in Koramangala, the complimentary cinnamon, ginger and asparagus ‘chai’ is the first step to drinking up from the stall’s warmth. A chef from Tripura, Bappan was heavily influenced by crepes and street food flavours when he was working in the UK.
After he came back, he decided to give crepes his twist and serve its Indianised versions. He serves crepes like rolls as he found that eating a roll is extremely popular here. He says, “This is not the real version of crepes but it is my version of crepes, which is why I named the stall, ‘Lot Like Crepes’. Though it is not the authentic version, my crepes are popular because of the filling.”
Their menu ranges from savouries to sweet treats. Savouries include crepes – the popular ones being chicken pesto and mushroom crepe. There is a burst of flavour from the blend of ingredients as one bites into them. Early risers can also come in for pancakes and steaming coffee which call for an excellent breakfast. Other fillings in crepes include chicken stripes, barbecue, paneer, mushrooms and mozarella. ‘Okonomiyaki’ is by far one of his best experiments.
A vegetable cake comprising cabbage, chopped mushrooms, onions, a fistful of chillies and a sprig of coriander; it is best had with his ‘in-house’ sauces.
‘Tamagoyaki’, a Japanese egg roll also stands out in terms of taste and innovation. The ‘Sweet’ menu has a host of desserts like kiwi with spicy toffee, cinnamon apple and banana with nutella. He adds, “I used to love eating toffees as a child and decided to serve sticky toffee to my customers. It takes me back to childhood.”
With the kind of quality food that Bappan serves, it does come as a surprise when he says that he had never dreamt of opening a restaurant.
“I used to cook my own food back in the UK. I have hosted events, weddings and researched on food from magazines and ‘YouTube’ but I never thought that I would take up cooking as a profession. It happened because of passion.” Though ‘Lot Like Crepes’ works out of a small space, Bappan wishes to expand and have a cafe
eventually.
The creperie is located in 203, 1st Main, Koramangala.