Guy Fieri & Rev Run Go IN on Crêpes in New Jersey | Diners, Drive-Ins and Dives | Food Network

In Princeton, N.J., Guy Fieri and Rev Run stop by a crêperie serving a from-scratch turkey club crêpe and a 20-layer crêpe cake.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri & Rev Run Go IN on Crêpes in New Jersey | Diners, Drive-Ins, and Dives | Food Network

Don’t look at me this is red runs territory y guy we’re here in Princeton New Jersey you know I like the jam right well this is jamming Crepes boom Brownie’s in the blanket up everything that we’ve ever ordered here is incredible Peach jne on the club everything reflects their mission to

Bring fresh and local ingredients to their food a mission owners Kim and a mean risk along with Kathy clock and Brink launched with their fruit veggie and meat Ville grapes we started at the farmers market and really started cooking the creps um as a street food

She called it a crap crap crap CP no more crap however you say it it was a hit so after 3 years they grew from Market to Brick and Mortar what’s the smash what’s the number one hit Walk This Way or tricky is mine what’s your Walk This Way what’s your tricky it’s

Our jam and turkey club the turkey club is one of my favorites let’s hit it okay so we’re going to make our peach chutney okay fresh peaches from an orchard just 2 miles down the road chopped wala wala onion from a local Farm wala wala onion wala wala yellow bell pepper dried

Pineapple crystallized ginger fresh garlic jalapeno fantastic cider vinegar light brown sugar chili flake really good cinnamon and a little salt okay we’re going to cook this down for how long 45 minutes until it’s nice and thick and Jammy and this is the foundation to getting into this turkey

Club that’s right so now what do we have this is actually a boneless turkey breast cover it nicely with some olive oil fresh herbs Sage Rosemary and Thyme got it salt black pepper we’re going to massage it turkeyy is happy all over and fresh flowering time that’ll just melt

All into the flavor okay so we’re going to roast it without any cover how long 2 and 1/ half hours let it cool and slice it for service yes fantastic what’s our next step crep batter you know you’re full of crep right we’re going to start with water okay local farm fresh eggs

Woo look at that this is live good thing you’re over there things are getting gnarly and we got some oil okay this is our house dryx allp purpose flour whole wheat flour sugar salt and dry milk watch out that dust is going to hit you like a

Snow flurry got to Keep It Funky Fresh she means business rev she rocks and now we’re ready to make the clip that’s right looks like turntables I can get on them in right I could see it but just wow you don’t want to spill over the edges we see the color coming up

Here we want to get a nice kind of sturdier crep we want something that’s a little bit crispy sturdy crep sturdy crap so you’re saying that’s a little bit thicker than a regular crap ster don’t in rev we had to get them when that it was it’s stereo all right grab

That sturdy crap the first ingredient our peach chutney I’m drowning in my own Jewel right now rev mozzarella cheese our roast turkey breast thick cut Applewood smoked bacon organic mixed greens the final ingredient is our horseradish ioli I didn’t see that coming at all uhuh make sure it gets

Nice and warm so here is our jam and turkey club that is a big lunch fantastic I going get out of the way you should cuz it’s like SK go down on three one two no wait a second is it one two and then

Three or is it one two three and here we go okay cuz I here we go okay here we go here we go here we M the sweetness of the Chutney cheese all pulling up in cheese coming through that do you get the creaminess of that

The vessel that you’ve got going on here with this CP it works great nothing’s overpowering anything you haven’t missed a bead in this to be scratch made homemade locally sourced and to be that big that’s a real deal two turkey clubs thank you I love the spin on a classic

Sandwich and turkey club’s my favorite rev this is my buddy Brandon he’s the CEO o of the tricky triangle you ever been up to Pocono Raceway yeah what would your kids think of this they’d lose their minds this right here would blow anybody away one way to get me to

Eat my fruits and vegetables too I like this place because they love what they do everything’s better with bacon and jam and it transfers right to the food what else are the greatest hits here it’s our 20 layer Orchard lemon cake we’re going deep when we get back we’re

Hanging out at jamming crap it’s all over our face it’s just not right we see you in a minute just wrong What’s up we’re here in Princeton at G Crepes and we about to do this like brw this cuz we ain’t new to this can we go was that good it’s fantastic so we did the turkey wrap so that’s on the Savory side of things but you also do a sweet

Side of things what is this we’re going to make a 20 layer Orchard lemon cep cake I I’m not aware that of anyone else that sells something as unique as this the good news is we’ve already made the 20 layer of CRS now we’re just going to

Make the the the Moose so we have cream cheese confectioner sugar we incorporate homemade applesauce so that’s kind of our Jam she went there on you she dropped it I want to taste this oh yeah that’s a real deal right there wow I like that on toast and then we have some

Really nice fluffy whipped cream here so we’re going to fold this together okay scoop that right in there and there we go these clip seem a little bit smaller than the ones that we use for the wrap this is a more classic French batter that we use and we cook

This on the stove and a cast iron crap pan so lighter and tender you got it okay 20 layers we get our mousse on there we got to get a moose on Layer Two even layers even portions thank you layer 20 lot of clap what’s up next cuz we’re

Just going to eat that finish it with a mountain of mering this is crazy I do not want one reference to that mering in my hair we kind of want a nice spiky finish maybe I should step in and show you that’s why you said that I didn’t

Know what you were talking about she started making your hair do I didn’t know that now we’re going to torch it it’s beautiful there we go I don’t know to eat it or take a picture of it I’ll take a selfie with it like this bam out of

Bounds we’re going to top it off with a little lemon curd that tastes like wow so you’re getting the great flavor of the mering the curd but then what happens is right in the middle all the substance is that light fluffy French CP and I’m letting you know there’s 20 layers on

There 20 layer lemon prep cake it’s really light and fluffy and it tastes just as delicious as it looks this is my managable mik lean here this thing rocks watch out Michael he’s going to try to eat some of it the mering is Sweet Lemon

Is tart this is Anthony and he is the culinary director for knuckle sandwich this is unbelievable I can see it’s half gone you know what it is what it is bro keep going it is they definitely call themselves jamming Crepes for a reason CL up I just love it I’ve seen some

Great crappies this is a little bit different in quite a few ways folks in this area are lucky to have you next level next level well done I get a fist like this