Sweet Crêpes in Steveston Village

You walk into Vogue Cafe on No 1 Road and the smell hits you first: butter hitting a hot steel plate, sugar caramelizing at the edges, a splash of orange liqueur catching flame. The printed menu in the window lists six sweet crêpes at $14 apiece, served all day until 8:30 pm. Brunch runs until 3 pm if you want one alongside a latte and a soft-boiled egg.

What makes a French crêpe different

A crêpe is not a pancake. The batter has no leavener — just flour, eggs, milk, butter, and a pinch of salt — so it spreads paper-thin in the pan. Butter in the batter and butter in the pan give the lace-edged crispness that a dry griddle never achieves. At Vogue the plate is a seasoned steel billig; the cook swirls a ladleful in one motion, flips once with a thin spatula, and folds the filling into a neat triangle. You eat it with a knife and fork, or you roll it and take bites with your fingers — no wrong way.

The six on the menu

Nutella & Banana — the hazelnut spread melts into the warm crêpe; banana slices add cool texture.

Chocolate Strawberry — dark chocolate drizzle, halved berries, a dusting of icing sugar.

Sugar & Lemon — the classic: granulated sugar and a hard squeeze of fresh lemon, bright and sharp.

Apple & House-made Caramel — apples cooked down until they hold shape but yield, then napped in caramel made in the kitchen that morning.

Sugar, Butter & Cinnamon — three ingredients, each doing its job: sweetness, richness, warmth.

Suzette (orange sauce, Grand Marnier) — the showpiece. Orange juice, zest, sugar, and butter reduced to a syrup, finished with a pour of Grand Marnier and lit tableside. The flame burns off the alcohol and leaves the perfume.

Pairings that make sense

A crêpe Suzette wants something with acidity — a glass of La Vieille Ferme Rosé at $11 for six ounces cuts the sugar. The chocolate-heavy ones sit well next to a Cappuccino ($6) or an Iced Latte ($6) if the patio is warm. If you’re sharing, order a Caramel Chocolate Tart ($10) on the side; the kitchen makes the tart shells fresh and pipes the ganache to order.

Where to sit

The covered side patio has red-checkered tablecloths and greenery walls — good for a long brunch with the dog bowl by the door. The dining room’s deep-red walls and wood tables hold the heat on cooler evenings. Bar-height tables at the front windows face the village foot traffic. All three zones are first-come unless you book the private-dining area for seven to ten guests.

What people ask

Are the crêpes made to order?

Yes. Batter rests overnight, but each crêpe is poured, flipped, and filled when the ticket prints.

Is the Suzette actually flamed at the table?

When staffing allows, yes — the pan comes to the table, the Grand Marnier goes in, and the match strikes. Call ahead if it matters for a celebration.

Can I get a savoury crêpe instead?

The savoury buckwheat galettes are a separate section at $17 — ham cheese egg, spinach feta tomato egg, beer sausage tomato cheese, mushroom spinach egg, or mushroom beer sausage tomato cheese.

Do you take reservations for two people at brunch?

The online form and the phone line (604) 370-4444 both confirm within two hours. Walk-ins are welcome but the patio fills fast on weekends.

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Next step: reserve a table online, call (604) 370-4444, or walk in — the crêpe station is hot from 10:30 am.