Tuesday, January 3, 2012
In New York City, restaurants can pop up in the most unlikely or seemingly inhospitable places. Alleyways and tiny slivers of real estate become bustling establishments in about 100 square feet.
Such is the case at Crespella Crepe and Espresso Bar in Park Slope, Brooklyn, which I remember as a tiny gap between a pizza parlor and a newsstand. Now it serves Stumptown coffee and a delectable array of sweet or savory crepes.
The crepes with eggs are perfect for breakfast, and the other savories make a light, inexpensive lunch or dinner. The mostly vegetarian choices include ricotta, spinach and mushroom; tomato, mozzarella and pesto; and zucchini with onions and pepper. The savory crepes are also gluten-free, made with chickpea flour.
If you have a sweet tooth, you can have nutella with banana or strawberries for lunch.
Crespella has counters along one wall and the window, so you can grab a stool, or take your crepes to go.