100 Favorite Dishes, No. 74: The French Ham and Gruyere Crêpe at Whisk

Beth Rankin June 13, 2017 4:00AM

Whisk's French ham crêpe couldn't be more perfect if it tried. Beth Rankin

[
          {
            "name": "Related Stories / Support Us Combo",
            "component": "12047914",
            "insertPoint": "4",
            "requiredCountToDisplay": "6"
          },{
            "name": "Air - Billboard - Inline Content",
            "component": "12047910",
            "insertPoint": "2/3",
            "requiredCountToDisplay": "7"
          },
          
          {
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12047911",
            "insertPoint": "12",
            "requiredCountToDisplay": "12"
          },{
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12047911",
            "insertPoint": "4th",
            "startingPoint": "16",
            "requiredCountToDisplay": "12"
          }
          
            ,{
              "name": "RevContent - In Article",
              "component": "13033296",
              "insertPoint": "3/5",
              "requiredCountToDisplay": "5"
            }
          
        ]

Leading up to September's Best of Dallas® 2017 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.

By every conceivable measure, it was the perfect Saturday morning: a breezy, cool pre-summer day, a colorful table in front of Whisk Crêpes, a cappuccino, a book. A moment of solitude before a day of people and places. And a crêpe so utterly perfect, it may as well have been served by Beyonce herself.

From the first bite to the last, Whisk's French ham crepe is a stunner. Stretchy, melty Gruyere is in every bite of the fresh, filling buckwheat crêpe. Even if this happy crêpe contained only the French ham and Gruyere, it would still be delicious — but the crème fraîche, chives and perfectly cooked, sunny side-up eggs send it into outer space.

If you can find a more perfect breakfast in Dallas, please share — but honestly, we probably won't believe you.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.

Make a one-time donation today for as little as $1.

Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

Follow:

Facebook: Beth Rankin

Twitter: @beth_rankin

Trending Food & Drink

Latest Stories

Keep Scrolling or Click to Read:

100 Favorite Dishes, No. 74: The French Ham and Gruyere Crêpe at Whisk

Trending Food & Drink

[%title%]

Latest Stories

This Week's Issue