Whisk may make a killer dessert crepe, but it's easily one of the freshest lunch spots in Oak Cliff.EXPAND
Whisk may make a killer dessert crepe, but it's easily one of the freshest lunch spots in Oak Cliff.
Beth Rankin

100 Favorite Dishes, No. 87: The Prosciutto Cantaloupe Crepe at Whisk

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

It's getting to be that time of year when the idea of eating a full meal before setting back out into the unrelenting heat feels almost too much to bear. Enter the crepe, a meal straddling the fine line between light bite and full-on lunch dessert. At Whisk in Sylvan 30, the specialty crepe menu, for dine-in only, is filled with options that straddle that line beautifully.

The prosciutto and cantaloupe on a buckwheat flour crepe is a tiny mountain of fresh on a plate. The fatty prosciutto and sweet cantaloupe play well with the richness of the shaved Parmesan, the bite of arugula and hazelnuts and the sweetness from a drizzle of balsamic and honey.

Because there's no such thing as a bad two-crepe day, follow up with Whisk's simplest and perhaps most elegant dessert crepe: the butter and sugar, a simple celebration of all that is good about crepes. It damn near disappears on the tongue, leaving behind only a warm, lingering taste of butter and sugar.

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