First, We Feast {Saperlipopette}

Words by Jessi Devenyns Photos by Shelby Bella

With an approximate translation of “good, golly, gosh!” Saperlipopette brings a lot of old-school charm to its traditional recipes. With standards like La Complète, which is a fail proof combination of ham, egg, and cheese, and La Caramel that is smothered in homemade salted caramel, owner Jean-Baptiste Thouénon brings France’s famous cuisine contributions to Texas.

Every day of the week, Jean-Baptiste can be found in his mobile creperie sporting a beret and a navy and white striped shirt while he grills thin sheets of batter into crepe-y wrappers that will enfold simple, yet mouthwatering, ingredients. With both crepes and galettes (a savory crepe made from buckwheat flour) on the menu, the selection at Saperlipopette may be small, but it is only because Jean-Baptiste makes every crepe himself. He takes care to cook his tomatoes in herbs de Provence and melt his own sugar down into a silky caramel, and the time-intensive labor pays off.

Jean-Baptiste says that he gets a lot of first time crepe samplers passing by who are about as familiar with a crepe as he was with a breakfast taco when he arrived from Brittany two years ago. He says with a wry smile, “Most of the time, they’re not disappointed.”

Contact
75 Rainey St.
saperlipopette-atx.com