Swirl Crêpe We are offering savory and sweet Japanese-style crêpes combined with coffee,” explains Aaron Liu, who co-owns T-Swirl Crêpe, which opened just after Valentine’s Day. “Ours is different than most, because we use gluten-free rice crêpes—everything is gluten-free.” While that also means you won’t find any Nutella at T-Swirl, they offer a decadent alternative—and after sampling these options, we don’t think anyone will mind. The rice flour lends these paper-thin pancakes a crispy toasted edge, with a playfully chewy center that results in a wonderful variety of textures. Add the exotic array of fresh ingredients, and you’ll find a crêpe unlike the typical sugar and lemon wafers ordinarily served. The shrimp avocado crêpe is meticulously filled with leaves of baby spinach, julienned carrots, red peppers, and shelled edamame beans, then layered with savory shrimp and fresh avocado—all drizzled with a zigzag of Thai chili sauce and wasabi tofu cream. Other varieties include a BLT with smoked bacon and boiled eggs, Okinawa hot dogs with cheddar cheese and banana ketchup, and angus short ribs with string beans and sesame seeds. The sweet end of the spectrum ranges from a lychee and raspberry crêpe filled with rose custard cream and crushed pistachios to a technicolor fruit cocktail pancake dotted with chocolate pearls. Offering 11 savory and 11 sweet options, customers are also Aaron Liu and CJ Lin invited to create their own whimsical variations. And while they suggest a cup of coffee to accompany your crêpe, we recommend trying a black sesame shake for a tasty twist. 36-16 30th Ave., Astoria 917-832-6815 www.t-swirlcrepe.com MARCH 2016 I BOROMAG.COM I 19
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