Diners in Los Angeles may be used to eating crème brûlée in nice restaurants after an expensive meal. One bakery is changing that perception, however, with a unique take on the custard-based French dessert.
The city’s Millet Crepe is a crêperie that serves crème brûlée inside of a crepe cone. A thin crepe is first rolled into a cone, which is filled with custard, sauce, and other customizable ingredients such as fruit, Nutella, and ice cream.
The cone is then topped with more custard and a heavy dose of sugar, which is torched to create the crème brûlée effect.
Millet Crepe also serves traditional crepes, in flavors such as butter, cinnamon, and lemon. The crepes can be paired with tea or coffee for an afternoon boost.