<a href=”http://justbrowsing.lohudblogs.com/2006/08/11/high-flying-solutions/” target=”_blank”>While I was out shopping </a> with my colleague Mary Shustack this afternoon, we stopped for a bite of lunch. When we ascended the elevator to the food court at The Westchester, we came face-to-counter with Toutite Crepe, a new crepe bar.
The place was so popular it was hard to snag a seat at the counter. But we managed Ã¢â‚¬â€ and I’m glad, because we were able to watch the crepe-makers at work.
Instead of sloshing crepe batter from a ladle onto a wok-like pan like they do on the street carts in Paris, the staff uses a batter dispenser that slides mechanically back and forth over the three crepe stations in front of the audience at the counter.
We watched at least 10 or 15 crepes get made during our short lunch break, from one with strawberries, bananas and chocolate to another with chicken, tomatoes, arugula, avocado and jack cheese. (France meets Mexico?)
We liked our lunches very much: a Nicoise-style crepe with tuna, black olives and capers (spelled coppers on the menu!); and one with smoked turkey with jack and spinach. I’m also glad to know they have my old standby: ham and egg (I always ask for extra black pepper).
We wished we’d had room to try a sweet one, too. The nutella sounds great; so does the brie and apples with nuts and honey.