The other day, I had a conversation with a co-worker that went along the lines of this:
CW: What are you up to tonight?
Me: Oh, I’m going to try out the new Shutterbug Creperie in Shoreditch.
CW: Cool! What type of food do they serve?
To be clear, a creperie serves crepes (or what too many Europeans think of as pancakes) that are wrapped around a sweet or savoury filling of your choice. Biased undoubtedly by my time in the States, pancakes should be thick fluffy circles of joy meant to absorb several times their volume in maple syrup and eaten in vast quantities for breakfast. Crepes, on the other hand, are more along the lines of crispy flatbreads that are just enough to act as a base layer for a host of toppings (or if really well done can be wrapped around said toppings to make a tasty on the go snack).
Shutterbug Creperie has a number of savoury options including a chorizo and egg, salmon and horseradish cream, and a pulled pork with bbq sauce creation. The sweet options are just as many in number but seem to concentrate in the fruit and chocolate range although they do have a salted caramel one that is epic.
Departing from my usual standard of meat, meat, and more meat, I opted for the goat cheese, caramelised onions and fig relish. Provided that you like goat cheese, this was a delicious choice with warm creamy cheese, fresh leaves, and the sweetness from the onions. The fig relish added a different texture to the sweet aftertaste as well as just the barest hint of chilli. The crepe was crispy with just enough flexibility to be wrapped around the food. It was still a challenge to pick up a bit of everything in each forkful, but really that’s a minor problem in this situation. My companions’ mushroom mix crepe and egg & chorizo crepe were likewise very tasty but the pulled pork stole the show with tender juicy meat, tangy bbq sauce, and a sharp cheese combining to make a delicious meal. It’s definitely not a conventional filling, but Shutterbug makes it work.
Dessert crepes (because just one will never fill you up for dinner) were of course necessary and we selected strawberry and milk chocolate, salted caramel, and red velvet to try. The strawberries are sliced thinly and were both succulent and sweet while the milk chocolate had the right creamy ganache texture between sauce and fudge. It was tasty but not inspiring.
The red velvet was more pink than red and lacked that deep bitter chocolate taste but combined with the mascarpone cheese and more strawberries it turned out to be a decent option. I think a bit more red would have given a very vibrant presentation. The winner of this round was definitely the salted caramel with a great salty and sweet balance. Personally, I would have liked a bit more salt in the mix but given the cries of happiness from the others I think I just have higher salt tolerance.
Our waitress (the only one) was very friendly and happy to recommend dishes and drinks. She answered a number of questions with a smile even though it took us ages to order. The crepe chef was more heavy metal than cordon blue but you can’t fault his work. The place was pretty empty for a Friday night, although I guess crepes are more a weekend brunch than pre-drink concept so that could be why. It’s also off the main road so walk in business is pretty minimal I would assume.
Overall, I’ve had better crepes but not by much, and for London this is definitely the top joint in town (for now…).