Get stuffed on crepes

So I headed straight for Saybons when I heard it had launched a new series of savoury crepes.

I have been a fan of Cordon Bleu-trained Daphane Loke’s little kiosk at Plaza Singapura since it opened last year. The smooth seafood bisque, zingy tomato soup and aromatic mushroom soup never fail to satisfy.

Now the 28-year-old’s new savoury crepes might well eclipse the soups. The thin, stretchy, eggy pancakes manage to be crisp and tender at the same time, and come in three variations: chicken ham and cheese ($4.20), mushroom and cheese ($4.50) and chicken ham and mushroom ($4.50).

I’m not wild about chicken ham but the crepes stuffed with them are pleasant enough.

My favourite is the mushroom and cheese (far right), filled with a sharp, shredded cheddar and sauteed portobello and button mushrooms.

Be quick, though, because the mushroom filling is popular and the stall sometimes runs out of it before closing time.

No forks or knives are needed to eat a Saybons crepe – it comes in a sturdy triangular cardboard sleeve.

But don’t just eat on the run. Savour the hot crepe, so delightfully savoury with melted cheese and earthy mushrooms. The crisp edges of the pancake are great to nibble on too.

For dessert, there is an array of sweet crepes on offer, with the option of creating your own.

Try a combination of crepe with apple, slivered almonds and melted dark chocolate ($4.10).

The chunky applesauce, made mainly with Fuji apples, is very lightly sweetened and caramelised. It seems a strange pairing with the dark Valrhona chocolate but it works so well.

Rum & Raisin Banana ($4.90) is delicious also. The banana slices and rum are flambeed before your eyes before being wrapped up in a hot crepe.

For those not willing to brave the surfeit of teen spirit in Plaza Singapura for a crepe fix, head to Saybons’ new outlet in Phillip Street.

But as with all things made on the spot, eat the crepes up fast. Wait too long and they lose their va-va-voom.

17 Phillip Street, 01-01/02 Grand Building

Open: 10am to 4pm, Monday to Friday

Rating: ****