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Austin Crepes

Just Get a Lemon and Sugar Crêpe!


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Restaurants & Bars Austin Crepes

Just Get a Lemon and Sugar Crêpe!

Knoblauch | | Jun 22, 2007 05:00 PM

As a lover of crêpes, I thought I'd give Flip Happy crepes a try. I ended up going a few times, and I'm glad I persevered.

My ideal crêpe is eggy, buttery, lightly browned, and soft. While thin, it is slightly spongy because of the little bubbles trapped by the eggs as they are whisked. Flip Happy came pretty close to delivering in their crêpe with lemon and sugar. The one I tried was a nice cap to a meal. It had a tangy lemon flavor, a sprinkle of powdered sugar, all on a near-perfect crêpe folded in quarters.

I did not fare as well with the savory crêpes. The fillings were fresh and flavorful, and I liked the combinations; however, the crêpes themselves were partially overcooked. I didn't understand it at first, but I peered through the window on a later visit, and I think the texture was caused by folding a pre-cooked crêpe in half and reheating it on a griddle, simultaneously heating the filling atop it. That semi-circle gets wrapped around the filling. The outer shell of the resulting tube is cooked tough and has lost much of its richness, but the inner layer still has crêpe texture. Lest anyone think it is like a burrito, beware. Both ends are unsealed, and the filling can drop out the end as you eat it. Leave the foil on! The roast chicken and goat cheese, smoked salmon and cream cheese, and ham and gruyère were all tasty, but the wrapper detracted from the experience rather than enhancing it.

The other sweet crêpes also had texture problems. The caramelized banana, Nutella, and chocolate had so much soft filling that the crêpe did not stand up to it. The Nutella with banana had a tough crêpe. The Nutella was good, but the bananas were sliced pretty thick and might have worked better on the inside rather than being piled on top.

All in all, the people are friendly, the trailer is cute, and the ingredients are fresh. I had great success with the lemon and sugar crêpe. On the flip side, none of the savory ones benefited much from having a leathery former crêpe as a wrapper. I'd have enjoyed the same fillings much more in an omelet.

I've seen mentions of Flip Happy in the threads below, but I haven't really seen the crêpes themselves described in much detail. (The dishes seem to get an enthusiastic, if not too descriptive, “yummy” from some posters.) Is this a style that I just don't get, or is the quality of the crêpes that wrap the food not really on people's minds? Are there other menu items where the crêpe stays near my ideal?

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