Top Pick Of The Week

August 20, 2013

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Our new favorite place to eat is Eight Turn Crepe. Let’s  hope that sooner rather than later, there will be an Eight Turn Crepe close to everyone! All photography courtesy Eight Turn Crepe.

WHAT IT IS: Japanese-style crepes in a cone, with international ingredients.
WHY IT’S DIFFERENT: The crepes are gluten-free, made with rice flour. The ingredients are fresh and taste even better rolled in the crepe.
WHY WE LOVE IT: Just when you think there’s nothing new about chicken teriyaki, tuna Niçoise or scrambled eggs, Eight Turn Crepe comes along to dazzle the eyes and taste buds.
WHERE TO BUY IT: Currently, only at venues in NYC and Tokyo. But until one comes to your neighborhood, study the menu at EightTurnCrepe.com and make your own.

Place the ingredients on one half of the crepe, an inch or two from the “fold line.” Shown: Eight Turn Lox.

One of the salad crepes: Tofu Edamame.

Dessert crepes for the well-deserving. Here, Matcha Stripe Chocolate with matcha custard (underneath)
and homemade chocolate truffles.

 

 

Eight Turn Crepe’s Cone-Shaped Creations



 
This is a NIBBLE first: We’re actually writing about a food that can only be purchased at one food stand in New York (and another in Tokyo). But we’re so big on Eight Turn Crepe that we want to do our part to speed its success; so that in the not-too-distant future, there will be one near you.*

*In the interim, head to 55 Spring Street in New York City. Here’s the website.


Eight Turn Crepe, which recently opened in the Soho neighborhood of Manhattan, serves sweet and savory Japanese-inspired crepes: hand rolled and served in the traditional Japanese cone-style. It takes eight turns to fold the crepe.

The crepes are made from rice flour and are gluten free. The selection of flavors works for any meal of the day. The biggest problem is chosing what to eat first.


All varieties are served all day, and our fantasy is to have a different on every day until we work through the menu—and then start the process over again. There’s nothing we don’t want to eat.

  • Breakfast Crepes: Double The Eggs, Double The Fun; Eight Turn Lox; Truffled Egg White Omelet.
  • Lunch and Dinner Crepes: Chicken Thai, Chicken Teriyaki, Tuna Niçoise, Turkey Delight, Seaweed Sesame (vegan), Shrimp Avocado, Tofu Edamame (vegan).
  • Dessert Crepes: Azuki Berries (sweet red beans with matcha ice cream and green tea custard), Banana Nut Chocolate, Chocolate Nut Party, Fuji Apple Pie, Harajuku* Fruit Cocktail, Matcha Stripe Chocolate, NY Blueberry Cheesecake, Twinkleberry Parfait and seasonal flavors, currently Summer Sunshine and Yuzuberry.

*Harajuku is an area of Tokyo that evolved in the 1970s into a young, fashionable “urban mall” area, like New York City’s Soho. The crepe-in-a-cone concept originated there. The area continues to expand with flagship fashion boutiques.

 

Next Step: Try To Make Your Own


If you can’t easily get to SoHo—and most of us can’t—try your hand at making these delicious crepes at home with these simple steps:

  • Lay a 10"-12" hot crepe on a flat surface.
  • Place the fresh ingredients onto one half of the crepe (see photo at left).
  • Fold the crepe in half over the ingredients.
  • Starting at one end, slowly roll the crepe into a cone shape.


Divine Drinks

 

Specialty drinks, that pair perfectly with the crepes, include matcha latte royal milk tea (like Thai iced tea), both  iced or hot; and shakes in black sesame (amazing), matcha, mixed berry and vanilla. One could make a meal of these divine drinks.

But the one we continue to make at home is yuzulade—yuzu lemonade. It’s easy to fall in love with this beverage. Yuzu* is more exotic and less tart than its lemon cousin.


All you need are preserved yuzu and water (or seltzer if you’d rather have yuzu soda). The yuzu is available at specialty Asian markets and online.

Then, simply combine water or seltzer and yuzu in a shaker; shake well and serve over ice. The pieces of  yuzu peel in the drink are a true treat.

 

— Karen Hochman

 

*Yuzu is a citrus that originated in East Asia, believed to be a natural hybrid of the sour mandarin and Ichang papeda citrus native to southwestern China.

 

     
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