Photo via Melange Creperie’s Facebook Page.

On a recent Monday, Sean Carroll was slinging crepes at Melange Creperie outside Mango’s Cafe in the Montrose. Eight patrons were lined up in front of me, all of them trying to choose between the week’s offerings scrawled on a chalkboard hung at the front of the stand. Carroll, known as Buffalo Sean, was wearing a straw hat to guard against the Houston sun. The line moved quickly, as Carroll seems to have perfected the art of efficient crepe making since opening Melange Creperie 1.5 years ago.

The crepes tend towards the inventive, with some trusty staples—ham and cheese, Nutella banana—thrown in. I resisted the call of Nutella, and opted for one of the week’s savory specials, the Makua Yow crepe. I happily devoured this delightful Thai basil eggplant creation topped with garlic chili sauce, though I did find myself wishing for more salt.

The selections vary each week, depending on what’s available at the farmer’s market. “We try to be local, as long as the price point is there, and we definitely try to be seasonal,” Carroll said, adding that the Makua Yow crepe came about because basil was the only thing left in his garden.

Carroll, a 31-year-old native of Buffalo, New York (hence the nickname) moved to Houston 13 years ago to go to U of H and never left. During the downturn, he lost three jobs—at an art gallery, a website and a museum—in quick succession and decided he needed to strike out on his own. (more…)

Tagged: Crepes, Houston, Melange Creperie, Trailer Thursday