Omonia Next Door Has Sweet & Savory Crepes

I love getting out to Omonia Next Door any chance I get, and happened to stop in last week after dining at Pachanga Patterson.  It was a hot night and I was very much in the mood for gelato again.  My previously successful gelato experience there definitely steered me that way again, and I wanted to try new flavors.

The selection changes somewhat day to day, but I was happy to see they had dulce de leche, which I instantly tried.  I went for it, combining it with a scoop of mango gelato to cut the sweetness.  Here's what I thought:

Dulce de Leche & Mango Gelato - Just like my previous experience with the caramelized fig flavor, the consistency of the gelato was perfect.  Luxuriously creamy and smooth, it was easy to spoon out, its semi-soft goodness melting on your tongue.  The dulce de leche was pretty sweet and carameley but in just the right way, making you dip your spoon in continuously for more. I loved pairing it with the mango, as it made the combination more refreshing and gave it that hint of zest.  The fruit tasted natural, instead of some gelato in which you can taste the artificial powder - not here certainly, and I'm encouraged to try more flavors next time.

As I was walking out, I noticed an interesting flyer near the entrance, which spoke of their sweet and savory crepe offering.  It looked absolutely delicious and tantalizing, so I wanted to share it with you here:

Sweet Crepes:
La Prima Donna - Nutella and whip cream...$4.95
Fruit Flambe - Fresh strawberries, bananas, vanilla custard, nutella, Bailey's Irish Creme, Grand Marnier lit with Bacardi 151...$10.50
The Achilles - Apple pie filling, fresh bananas, cinnamon, walnuts, Grand Marnier & chantilly cream...$7.75
Nutty Professor - Bananas, fresh strawberries, chocolate fudge, walnuts & chantilly cream...$7.25

Savory Crepes:
Ham & Cheese Crepe - Ham, cheese and mushrooms, served with a light mayonnaise dressing...$7.50
The Broadway Crepe - Chicken, ham, mushroom, scallions, garlic, basil and Swiss cheese...$7.95
4 Cheese Crepe - Mozzarella, monterey jack, Swiss cheese and gouda, served with a balsamic vinaigrette...$7.25
Chicken Pesto Crepe - Shredded chicken, roasted peppers, Swiss and parmesan cheese...$7.95

Omonia Next Door - 32-20 Broadway, Astoria NY 11106
718.274.6650
N/Q Train to Broadway
http://www.omoniacafe.com/

Basic Crepes Turn into Fancy Crepes

I've always had a penchant for crepes.  Mostly sweet crepes, as prepared by my mom and grandmother with tangy farmer cheese with cinnamon, sugar and sweet preserves.  But over the years, I've tried some pretty darn great savory crepes too - some in Astorian cafes on 30th Avenue, others in Manhattan.

Although I love to eat crepes, I've never actually made them all by myself. Sure I've helped my mom and grandma prepare them, but never from start to finish. Always having a lonely, singular task such as buttering the pan or spreading the preserves on the crepes, rolling them up...but never being fully in charge.

So when I saw Martha Stewart's easy recipe for "Basic Crepes," I had to take the plunge.  Inviting some pretty discerning judges to taste my crepes, my parents joined us for an impromptu crepe breakfast.  Even though at times I got nervous that they didn't compare to the age old recipe that my family used, I had to admit that they looked and tasted pretty darn close to the real thing.  Actually, I downright loved them.

In addition to setting out the fixins for sweet crepes such as fruit preserves and even Nutella and bananas, I also made savory crepes with turkey, and an egg on top.  The recipe, if you can call it that is really simple, and once again it was inspired by Martha.  Here's what you do:

1.  Make your basic crepe - see recipe.
2.  Preheat oven to 350 degrees
3.  Take the crepe in your hands (when it's still warm) and fold it into a square by tucking the rounded edges in. Your crepe will now look like an envelope, with some room in the middle.
4.  Take store-bought turkey slices, chicken, veggies or anything else for that matter that you're in the mood for and wrap it around the middle area, leaving an empty space in the dead center of the crepe.
5.  Take a raw egg and crack in inside that "bulls-eye" you just formed

6.  Season with salt and freshly ground black pepper

7.  Pop this into the oven for about 12 minutes, with the egg still runny

8.  Sprinkle with chopped parsley for garnish

Bon Appetit!

Cafe Triskell - A Delicious Diamond in the Rough

Cafe Triskell - 33-04 36th Avenue, Astoria NY 11105
718.472.0612
N/Q Train to 36th Avenue
www.cafetriskell.com

Last night, Meg, Mackenzi and I ventured out to a small, French creperie that's been a staple in Astoria for many years now.  Even though it's a mainstay, Mackenzi and I have never been, and Meg has eaten there once a long, long time ago.  Well after this visit, I hope that not too much time passes before we go back - we just enjoyed it so much.

Atmosphere:
A teensy, intimate spot, Cafe Triskell seats maybe 20 people in its dining space, which is a bit oddly shaped.  Even so, that's what makes it so endearing and personal, as you almost feel like you're sitting in someone's unwieldy dining room.  Mementos such as paintings, t-shirts, photographs and vintage posters hang on the walls, and we curiously took them all in, as we got comfortable in our seats, ready to peruse the menu.

Food:
For the most part a creperie, Cafe Triskell serves ten varieties of savory crepes, fourteen types of sweet crepes but also other French classics such as Croque Monsieur, vichyssoise, escargot, quiche and more.  I think we ordered a fair representation of their offering with:

Tomato Goat Cheese Quiche - A special of the night, it sounded delicious to me, as I'm a sucker for a goat cheese and egg combo.  And as incredible as it sounded, it looked and tasted even better. Just look at this beauty - the crust alone made me swoon, as it was perfectly crimped around the edges and had a crumbly, buttery texture that was to die for.  The contents were heavenly, with a custardy, eggy inside, interlaced with tangy goat cheese and cubes of fresh tomato and herbs on top.  It came with a side of mixed greens and tomatoes in a classic, lemony dressing, which formed a great combination with the quiche.

Savory Crepes - Meg and Mackenzi both ordered savory crepes, which were very large yet really thin, just as they should be.  Meg ordered the same variety of ingredients as was in my quiche and Mackenzi's crepe included a mix of seasonal veggies.  I had a bite of Meg's and enjoyed the delicate crepe shell that was slightly crispy around the edges and not at all greasy.  The contents inside melded together beautifully, creating a really savory and satisfying dinner dish.

Frites - Our meal couldn't be complete without a side order of thin, crispy frites (or fries), for which we also requested mayonnaise and ketchup.  Meg liked the former condiment and I did too, as I double dipped the thin matchsticks of goodness first into the mayo and then the ketchup.  It was addicting and wonderful to say the least.

Lemon and Sugar Dessert Crepe - Ending the night on a sweet note, but not taking it too far, we kept things simple with a lemon and sugar crepe.  We were slightly indecisive about it, thinking that it was too boring, but after we got a bite, we were sold.  The crepe was served open faced and included a thin coating of lemon and sugar glaze that made the outside extra crunchy.  The lemon gave the crepe some zing but its overall essence was still gentle and slightly indulgent from the sugar.  Mmmmm....

Cider - Meg and I enjoyed a cup of sparkling apple cider, which felt very French to me.  It was refreshing and fruity but not too sweet, and at $6 a glass, I thought it provided good value.

Service and Cost:
Since Cafe Triskell is a small establishment, one waitress served all its guests.  She was nice enough albeit slightly surly, which made her fit in with the cafe's quirky surroundings.  But there's nothing to complain about, as all dishes came out on time and were nice and hot. 

Costs are very affordable and please note that this establishment accepts cash only.

Appetizers - $6.75 - $14.95
Savory Crepes - $7.25 - $14.95
Sandwiches - $8.95 - $9.95
Entrees - $14.95 - $22
Sweet Crepes - $4.50 - $7.50

3 Mmmms