Just two months ago, downtown Culver City was a cold and windy ghosttown. With the onset of spring and the county entering the Orange Tier threshold as COVD-19 cases drop, the bustling dining scene has slowly come back to life. And brunch has made a triumphant return to the newly configured pedestrian core that surrounds the historic Culver Hotel.

One of the many welcome sights is the re-opened flower-filled patio at Piccalilli in the vortex of downtown across from the Culver Steps for Sunday Brunch.

Co-owners Macks Collins and Bryan Kidwell took us into their kitchen for a demonstration of their velvety wok crepe, made with coconut milk. Fillings are dependent on the season – in this case an apple compote. They are also filled with strawberries if you choose to dine in. It’s served alongside whipped cream and Cajeta maple syrup, a Mexican goat milk caramel. If you’re making it at home it works just as well with savory fillings.

Brunch Wok Crepe (Courtesy Piccalilli)

They shared their basic crepe recipe with L.A. Weekly. For fillings, let your own freak flag fly:

Mix dry Ingredients:

• 4 cups flour
• 1/3 cup cornmeal
• 1/3 cup sugar
• ½ tablespoon salt
• 1 tbsp baking soda

In separate bowl, mix wet ingredients:

• 3 eggs
• 4 cups milk
• 1/3 cup buttermilk
• 1/3 cup coconut milk
• 1tbsp vanilla

 Combine and whisk dry and wet ingredients together, adding water until desired thickness.