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Make Your Own Flip Happy Crêpes

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People of all ages enjoy crepes.

With the Food Truck Throw Down happening until 11 p.m. Sunday at the Boardwalk on Bulverde, 14732 Bulverde Road, I thought it was a good time to run the recipe for the basis of one of my favorite food truck items, the crêpes from Flip Happy Crêpes in Austin.

I’ve stopped by the truck several times over the last few years and have never had a bad crêpe. I must point out that the vegetarian crêpe is often not available, which doesn’t matter too much to me, as that is usually the least interesting option of the day at the truck. And when I say the same to the person taking my order, he or she usually smiles and points out how good the salmon is that day or something to that effect.

This recipe is included in “Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels” by Heather Shouse (Ten Speed Press, $20), which also has information on food trucks from Marfa as well as Chicago, Milwaukee, New York and Washington, D.C., among other spots.

I wish Flip Happy had come down from Austin, but it didn’t. Another crêpe truck did, and the offerings are just as good. So, if you want  to make your own, try the recipe below. If not, head out to Boardwalk on Bulverde today or make your own trek to Austin.

Flip Happy Crêpes

6 large eggs
3 cups whole milk
1 cup water
3 1/2 cups flour
3/4 cup unsalted butter, melted, plus more for cooking the crêpes
2 (16-ounce) jars Nutella, for serving
Fresh slices strawberries, for serving
1 cup heavy cream (optional)
1 teaspoon vanilla (optional)
1 tablespoons powdered sugar (optional)

In a large bowl, whisk together the eggs, milk and water. Whisk in the flour until blended. Add the melted butter and mix again just until combined, being careful not to overmix.

Heat a 12-inch nonstick skillet over medium-high heat. Coat with about 1 tablespoon melted butter. Pour in 1/3 cup of the crêpe batter, swirling the pan to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over, then flip and cook until spekled on the second side, about 1 minute more. Transfer the crêpe to a plate and cover with a kitchen towel while you repeat the process to make the remaining  crêpes.

To assemble, spread about 1 1/2 tablespoons Nutell inside each warm crêpe. Fold in half, then fold in half again to form a triangle. Top with the strawberries. If you want to finish it with a dollop of whipped cream, in a large bowl, whip the cream until it thickens slightly. Add the vanilla nd powdered sugar and continue whipping until it forms soft peaks. Spoon the cream on top of the crêpes and serve.

Makes about 20 (12-inch) crêpes.

From “Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels” by Heather Shouse

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