The menu of savory crepes at Whisk changes with the seasons and with the inspiration of Julien Eelsen and his chefs. Many of the most deluxe are topped with what amounts to meal-sized salads. There are breakfast and dessert options, too; at breakfast, consider the fiery-hot shakshuka crepe with a runny egg yolk perched in the middle, or a crepe filled with smoked salmon. Eelsen, a Parisian native, delights in the flavors of Oak Cliff, sourcing local barbecue and deli meats for some of his dishes. During the pandemic, Whisk has kept its dining room resolutely shut, only adding patio seating in the fall. For takeout or patio customers, there’s one new addition to the menu’s temptations: eggy breakfast sandwiches, often topped with rustic European ingredient combinations like beer-braised onions and molten French cheese.
Top pick: Almost anything at Whisk makes for a fabulous picnic.