Whisk Crêpes Café's chef and owner Julien Eelsen hasn't always been a chef. He worked for years in finance at an airline before deciding to go his own way, opening his own French crêperie, after he grew up making them with his grandmother and aunt in France. He said he always wanted to open a crêperie, and after living all over the world, he chose Dallas for his shop because he loved the people of Dallas.
Whisk opened in Sylvan | Thirty at the end of 2015, bringing fantastic crêpes and galettes to the lucky people of Dallas. (A galette is made with buckwheat flour. Buckwheat is the traditional batter for savory crepes in France. Bonus: It's also gluten-free).
There is an overwhelming number of delicious menu items to choose form, or you can also create your own. I always like go the chef-designed route in this case, opting for flavor combinations made my the expert. The ham and gruyere galette topped with sunny-side eggs and greens was a pitch-perfect flavor combination that made my taste buds sing. Think traditional French, something you'd nibble while people-watching on the streets of Paris. This galette takes you there.
I also had to try his Texas galette. This one was stuffed with brisket from my favorite bbq spot in town (stay tuned below to find out where), mozzarella, queso fresco, pickles, jalapeños, and is drizzled with a heavenly bbq cream sauce. This, too, is a must have.
Texas style buckwheat galette with Smoked Brisket, queso fresco, mozzarella, pickles, jalapeños, bbq cream.
Last but certainly not least, be sure and save room for dessert. I of course opted to create a sweet treat that paid homage to my love of PB&J. The Crêpe filled with peanut butter and raspberry jam make for the perfect finish to a delightful breakfast, lunch, or dinner at Whisk.
I designed my very own PBJ Dessert Crêpe
Whisk works with Texas food products and distributors whenever possible. The Brisket in the galette shown earlier comes from Lockhart Smokehouse. They get fruits, vegetable, cheese, butter, and flour (Arrowhead Mills Organic) from Cox Farms Market and Hardies of Dallas. Eggs come from Austin's Farm to Table, honey from Good Flow Honey (also of Austin), and milk and cream come from Mill King in McGregor, Texas. Don't you just love when a restaurant supports the community by keeping it local?
Whisk is open 7 days a week, from 8AM-10PM.
1888 Sylvan Ave, F120