Tuesday, August 27, 2013

Eight Turn Crepe 08-24-2013

Location: 55 Spring St.
Time: 1pm
People: RB, CK and myself

Feelings: It's about time the Ginza-Harajyuku style crepe chain, Eight Turn Crepe, opens its first location in NYC. Not to be confused with another crepe spot, Vive la Crepe (51 Spring) few doors down, this small creperie creates delicious savory, sweet and salad crepes that are made from 100% rice flour and are naturally gluten free. They utilize fresh Japanese influenced ingredients like matcha, azuki, tofu, teriyaki as well as tons of fresh fruit and seasonal vegetables. Their homemade chocolate truffles and tofu-based creamy sauce prove their dedication to high quality, flavorful experience.

Harajyuku style crepes are usually wrapped like a cone, the perfect format of crepes for both busy Tokyonites and New Yorkers alike. It never gets messy despite the layers of deliciously packed ingredients. What an artful way to enjoy the crepes while browsing the stores in SoHo.

It's hard to choose from over 30 menu items priced from $6 to $9.50. "Banana Nut Chocolate" ($6.50, bananas, chocolate sauce, homemade chocolate truffles, whipped yogurt, chocolate custard cream, almonds) is perfectly voluminous and satisfying. The fresh ingredients are really complimented by the outer crepe layers. The yogurt whipped cream is subtly tangy and creamy. Don't forget to add Pocky for $1 for the real Harajyuku crepe experience.

From the savory section, "Double the Eggs, Double the Fun" ($6, two scrambled organic eggs, tofu sauce, truffle salt, cheddar cheese) creates a hearty experience. With the mildly sweet crepe layers, salty cheese and eggs along with truffle salt creates an exceptionally delicious flavor. It is an excellent breakfast, lunch or even a small dinner.

Japanese inspired drinks are also available. Yuzulade ($3.25) contains fresh yuzu zest, and it is a refreshing way to wash down the crepes. Japanese favorites like Royal Milk Tea and Matcha Latte as well as shakes and La Colombe's coffee are available.

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