In Huntington Village
By Danny & Rob / email@example.com
Huntingtons Village Creperie celebrated
its sixth anniversary Dec. 1, but the tradition was born much
earlier, said owner Hank Mendikyan.
My grandmother always made them when I was little,
His grandmother would fill those crepes and blintzes with
meats and cheeses and sometimes just cinnamon and sugar. While
crepes French for pancakes are gaining popularity
in the United States, theres still a misconception,
he said, that theyre strictly dessert foods. Check out
the menu at Village Creperie, and thats quickly disproved,
as most of the menu are either breakfast or lunch items.
Enjoyed for centuries in Europe, the paper-thin, flaky-on-the-outside,
gooey-on-the-inside crepe originated in the Brittany region
of France where they were used as bread. Most savory crepes,
called galettes sarrasines, are made of buckwheat flour; as
of 100 years ago, dessert crepes are made with wheat flower.
Many of the crepes served are classic French recipes, some
of which come from his grandmother, Mendikyan said. Others
were crafted in-house, and each has fresh ingredients. The
crepes are made to order on their cast-iron French griddles.
Before 3 p.m., the Creperie serves breakfast egg crepes, including
various combinations of cheeses, breakfast meats and veggies.
On the lunch and dinner menu, the Zorba ($8.50) lives up to
the name with a savory combination of feta cheese, spinach,
olives, tomatoes and caramelized onion. The fresh Feta, olive
slices and spinach are vibrant and flavorful, and the slightly-sweet
onions and tomatoes contrast the strong flavors very well.
La Luna ($8.50) is a perfect wintertime choice the
chicken, cheese, mushrooms and tomatoes fill you up and warm
you up. For a Southwestern twist, check out the Santa Fe ($8.95)
which combines beef, onions, tomatoes, roasted peppers and
a sweet-and-spicy teriyaki.
The Mona Lisa ($6.95), one of eight sweet crepes, is a sweet,
tart combination of apples, cinnamon and brown sugar served
in a dressing of powdered sugar. Some of the shops most
popular sweet crepes, Mendikyan said, are the three that include
Nutella. We didnt get to explore the enticing pastries,
but the creperie is loaded with all sorts of fresh-baked linzer
tarts, strudels, turnovers, Danishes, cookies and more. They
also carry a range of Bindi cakes, imported from Italy.
Seasonal offerings include fresh soups in the wintertime and
low-calorie frozen yogurt during warmer months. Coffee bar
offerings include drip, espresso drinks, iced beverages and
milk shakes. If you want to bring the crepes to an upcoming
party, the Village Creperie offers catering with the owners
preparing fresh crepes during the gathering.