I haven’t been to the Crepes Truck since March, so it was time to stop by again to check in and make sure everything was still up to snuff.
The truck had some new signs and a line of about ten people when I walked up to the truck. There was plenty of time to decide, because the line moved very slowly.
Looking at the menu, for Today’s Lunch I decided to try an Iberian crepe ($7), with a basic butter, lemon & sugar crepe for dessert ($3).
It literally took about 20 minutes to serve the 10 people ahead of me, which was way too long. In fact, the woman in front of me left the line because it was taking too long to get lunch.
Once I got my lunch, it did look pretty good. An Iberian crepe has chorizo, ricotta cheese and baby spinach, and he also ground some fresh black pepper inside the crepe.
The dominant taste in the crepe was chorizo, which is a good thing. The chorizo was sliced into strips, not circles like sausage is usually cut. The chorizo was very flavorful, but not overly spicy. The ricotta cheese added some creaminess, although it was still a little cool in the warm crepe, and the baby spinach leaves were a nice addition.
The crepe itself was done just right. It had a lightness, but still held in all the food, even when I picked it up to eat.
The Iberian crepe was one of the more filling crepes they serve, and I probably didn’t need a dessert crepe to go with it, but I have a problem with impulse control and dessert.
The butter, lemon & sugar crepe was tasty, with plenty of lemon and sugar taste in each bite – but in this case, the crepe was cooked a bit too long on one side. You can see the inside of this crepe was much darker than the outside, and I could tell the difference in texture from the first crepe. It was not as light in color or taste.
Today’s Lunch from Crepes Truck was very good (Iberian) and ok (dessert), but they have to get the serving times lowered. If I wasn’t eating Today’s Lunch for New York Street Food, I probably would have left the line too at some point.
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