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Crêpes of hath


When you combine crêpes and an Airstream, the results are as delicious as they are mobile.

Devon Green August 7th, 2013

Crepe Brewers, a mobile crêpe restaurant housed in a vintage Airstream Land Yacht, began serving its sweet and savory creations in May.

BY: Shannon Cornman

The made-from-scratch crêpes include specials such as Cherry Pie — a sweet yet tart cherry pie filling and crumbles of pie crust — and The Club, which has turkey, ham, tomatoes, greens and Boursin cheese.

Annaleigha Harris, the one-woman marvel behind Crepe Brewers, is excited to be doing her part in the food revolution underway in Oklahoma City.

“The idea [for a crêpe food truck] came about four and a half years ago with the desire to have a restaurant,” she said. “Mobile food units have much lower overhead, so I decided to start there. We found the Airstream a few states over [and] drove to pick it up. My dad and my husband pretty much rebuilt the whole thing.”

Harris, an Alaska native who learned to cook at a young age, was bitten by the foodie bug while working in restaurants through college. She’d always dreamed of a place of her own.

With one wildly successful new restaurant already in the family — Harris’ husband, John, is co-owner of The Mule at 1630 N. Blackwelder — she wanted to bring something fun and different to the metro.

“We [ate] a lot of imperfect crêpes in the search for the perfect ones. Our guinea pigs consisted of family and friends that gathered together for crêpe tastings.

They provided great practice and great feedback. I love the crêpes that we have ended up with,” said Harris.

In addition to setting up shop in various metro locations during the week, Brewers makes an appearance every Saturday morning at OSU-OKC Farmers Market, 400 N. Portland.

The crêpes-and-coffee combo is a no-brainer, and Harris enthusiastically offers customers steaming cups courtesy of a partnership with local coffee roaster Hoboken Coffee Roasters, 224 S. Division in Guthrie.

“Crêpes are so fun because as the seasons change, so can they,” Harris said. “It’s almost like being able to decorate a sugar cookie a different way for each season.”

Running a mobile restaurant is not without unique challenges. With all power depending on a generator, operations can be a bit exciting.

“Having a mobile food restaurant is definitely more challenging than one would think. A lot goes into it. Sometimes they have a mind of their own,” said Harris.

With big changes afoot in the food culture of Oklahoma City, independent businesses are thriving and bringing new culinary experiences to those longing to break out of routine.

Harris said it really gives the metro a sense of community, especially in the way customers and restaurateurs interact.

“Social media has definitely changed the game for local businesses,” she said. “It’s so helpful and it’s amazing to see how supportive and encouraging everyone is.”

To plot your next meal of crêpes at Brewers, check its Facebook or Twitter (@Crepebrewers) pages.


 
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