Suzuya Style Japanese Crepe
Interviewer： What about crepes? Can you tell us a history of crepes?
Chef Mike： Crapes are the best way to describe this kind of like a thin pancake.
Usually, it is made without any ingredients like pancakes so that they keep thinner. There are a few different styles. We do what is more common in Japan style cone shape with your hands, as opposed to the French or European style, which is usually just folding it over and serving on a plate with the knife.
Interviewer： What kind of flavors do you serve? Which flavor is the most popular in Crepe menus?
Chef Mike： We have four sweet and three savory types now.
We have Ichigo, the strawberry custard cream we use for the strawberry shortcake. Blueberry cheesecake has a combo of cream cheese and custard cream.
Banana choc-it is chocolate cream, fresh bananas, and little crunchy chocolate pieces inside. And Nutsutastic, which include Nutella, roasted sliced almonds, and the customers’ choice of strawberries or bananas.
Savory, we have a B.L.T., bacon lettuce, tomato with avocado, and balsamic vinaigrette sauce. A white mushroom is a crape with scrambled egg whites with gruyere, mozzarella, and romano cheese, and a white mushroom called Shimeji mushroom with roasted red peppers. We also have a ham and cheese crepe with house-made mayo.
The popular one is strawberry for sweet and white marsh for savory.
Interviewer： What’s your inspiration for making crepes? Why did you decide to make crepes?
Chef Mike： We started doing it in Japan and went around there. I just thought it was something we could add to the menu that was kind of Nice. So many people come in an order and get made fresh instead of the cakes in showcases. And then we are trying to make a few different flavors kind of a sequence originally and menu.
Interviewer： What kind of ingredients do you use for crepes? Key points of crepes?
We use eggs and cake flour from Japan. Milk with brown butter, and we take the butter and dairy cooked it a little bit, so the Milk solids get a little caramelized, so it became a bit nutty or flavor it also helps with crepes with butter not getting too hard, it gets cool. And key points of crepes, mainly the consistency, make him thin enough that they have a chew to ensure it is properly.
Interviewer： How do you bake thin and soft crepes?
So we have a crepe griddle around 400 degrees and spread it all by hand with butter and spoiled crepe, a tiny T-squared butter fry that we make crepes with.
Interviewer： What drink is the best with crepes?
I would say you’d like to have it a little bit lighter again. So I think some coffees might be a little too strong, so like a Tea is good.
Interviewer： Are crepes available only in-store? How about pick up?
The crepes are available in-store, we also have them available on our online ordering crapes, and some sandwiches are available for pre-order on the online system.
Interviewer： Oh, perfect. I like you guys making your own crapes.