By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
Batter prepared, I first head into savory territory. My first crêpe is mayhem. Uneven and misshapen, it tears to bits when I attempt to loosen the edges and flip. I sadly feed it to the disposal. The second try is better but still tears on the flip. With the third try, I feel something click. My wrist motions are more fluid, and I get a round specimen. No tears and a good flip. I fill it with grated Gruyère and seared ham. I roll it up, and it's not too shabby. I make another and whip up a béchamel (a roux and some milk) and then decide to mimic the Château and add in the extra Gruyère for a mornay sauce. I am victorious. Not Uptown-grade, but successful enough to warrant a "Yeah!" and an arm-raise in the style of a dismounting gymnast (fork in hand). The Parrano is just sitting there, staring at me, so I go for another using the nutty cheese I will now list as a favorite.
My turkey-mushroom concoction blows fairly hard, however, and I make note to just order from the Crêperie by 10 p.m. if I'm craving its fowl offerings.
The sweet crêpes are the highlights of my aventure de crêpe. At the McKinney Avenue French-aurant, dessert is the real coup. Think ahead and don't fill up. You'll thank me later. The Nutella (a decadent chocolate hazelnut spread, for those who don't keep a jar of it and a spoon in close proximity) is simple. A traditional crêpe spread with the sinful blend is topped with vanilla bean ice cream. It's a win-win-win. The French strawberry shortcake is made with a vanilla muffin and, while it's quite dense, the berries and whipped cream soften the blow with sweet grace. The banana split crêpe is nothing short of dynamite. It's tender and sweet with slices of fresh banana, a healthy spread of Nutella and a scoop of ice cream. A sprinkling of walnuts really heightens the experience, adding a nutty crunch amidst all the softness.
2515 McKinney Ave.
Dallas, TX 75201
Region: Uptown & Oak Lawn
Chicken crêpe $8.99
La Parisienne $8.99
Quiche Florentine $7.49
French onion soup $3.29 cup, $5.29 bowl
Nutella crêpe $4.99
Banana split crêpe $9
French strawberry shortcake $5.99
My home variation features Ficoco in the role of sumptuous spread, sliced banana and ice cream. My walnuts didn't make it home somehow, so I sub some large granola pieces (c'mon, it has nuts) for crunch. My pastry flour crêpes aren't nearly as flavorful as the buckwheat ones, but I'm thinking that's a good thing—they allow the ingredients to really marry with no taste interference. I find the crêpe gone before I realize it and use the rest of the banana in another smaller crêpe with a drizzle of local honey. So nice...but as expected, nowhere near those of Dallas' Crêperie du Château, which, thankfully, is here and nowhere near Paris.
Next time, I'll go for the crêpe Suzette. At Crêperie du Château, mind you. I'm leaving anything combining crêpes and "flambé" to the professionals in Uptown.
2515 McKinney Ave., 214-292-4664. Open 7 a.m.-10 p.m. Monday-Thursdays, 7 a.m.-11 p.m. Friday, 9 a.m.-11 p.m. Saturday, 9 a.m.-7 p.m. Sundays. $$