Crepe Expectations

Holy Crepe!

Melange Creperie is still going strong four years in.

By Sydney Lopez March 31, 2014

Under a tiny, candy-striped canopy on the corner of Westheimer and Taft is a crepe cart that will change your life. Since 2010, Melange Creperie has been cranking out Parisienne-style crepes inspired by the ones owner and chef “Buffalo” Sean Carroll tried while visiting Paris with his wife for their honeymoon.

Buffalo Sean has one thing that Paris doesn’t, though: good, old Southern hospitality. Having visited the cart several times, not only are the crepes consistently delicious but so is Carroll's upbeat personality. One of my visits to Melange was in the heat of the summer, and even though Carroll was standing over a scorching burner in 95-degree weather, he was all smiles as he greeted customers and kept the crowd entertained while waiting for their crepes or browsing the menu.

Banana Nutella Crepe (plus strawberries)

Folks have a choice between the “mélange a deux” (two-ingredient crepe) or “mélange a trois” (three-ingredient crepe). The rotating menu features both sweet and savory crepes such as the Honey Dew & Lemon Curd, Pastrami Melt, and Queso Fresco & Roasted Corn Salsa, to name a few. But two fan favorites never get erased from the chalkboard menu: the Ham, Egg, and Cheese crepe (made with the thick-cut spiral ham typically eaten on Thanksgiving) and the Banana Nutella crepe (which features an entire banana). Carroll spins his batter-filled wand—I mean ladle—stuffs the crepe, and folds it into a handheld triangle to enjoy before work or while antiquing down Westheimer.

Get yourself over to the littlest crepe cart with the biggest flavor; Carroll is cooking it up Friday through Sunday from 9 a.m. to 2 p.m. and bring cash!

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