We stopped in Addison’s Flippin’ Out crepery today to check out some of the new items that chef Scott Hoffner had been making and were really pleased to see such a vast selection of crepes available.
Hoffner is a graduate of Johnson & Wales and was previously the Chef de’ Cuisine at the Ojai Valley Inn and Spa. His current duties also include being the personal chef to Dallas Maverick player Tyson Chandler, which he has named a crepe for. The Chandler is roasted chicken smothered with spinach, mushrooms & creamy bacon cheese sauce ($7.20). Pair this with your own wine, Flippin’ Out is BYOB.
We were too late to try out some of the breakfast crepes, which cut off at 10am, but saw a few that we want to go back for when we can manage an earlier start. We were eye-balling the Bellaire, a smoked lox, egg, shaved red onion & cream cheese ($4.90) and the Midland, a smoked cheddar, eggs and bacon crepe ($3.00).
We were told one house favorite was the Cuban (named for the sandwich and not the Mavs owner) that has slow roasted pork, pickles & onion topped with Dijon mustard & Swiss cheese ($7.80).
There were so many crepes to choose from, it was really difficult to actually make a selection. But truth be told, we came in for something sweet as a pick me up. What better crepe to select that the Tiramisu, which actually means “pick me up” in Italian.
The creamy crepe was laden with mascarpone cheese and laced with espresso topped with chocolate and caramel sauce ($5.90).
The coffee service at Flippin’ Out is provided by Cavallini Coffee roasted locally. They serve a full complement of espressos, lattes and even iced coffees that pair very well with the sweet crepes.
We had originally spotted Flippin’ Out at the last Taste of Addison and had not been back since their opening. It was good to see the young restaurant succeeding with such charm.
Monday we go one-on-one with the chef with a little Q&A action.