IN MOROCCO, CREPELIKE BEGHRIR BREADS are popular. Smooth on one side and pocked with tiny air bubbles on the other, they are typically eaten with honey and butter. In the recipe here, inspired by Fliphappy Crêpes, the crepes do heavy lifting with a Moroccan-inspired chicken filling.



¼ cup olive oil
1 red bell pepper, stemmed, seeded, and cut into strips
2 carrots, diced
3 cloves garlic, chopped
Salt and freshly ground black pepper
2 tablespoons (¼ stick) butter
2 large onions, cut into thin slices
1 teaspoon granulated sugar
8 crepes (from Fliphappy Crepe Batter, recipe follows)
4 cups smoked or roasted chicken chunks
1 cup Buttermilk-Feta Dressing (butter-milk-feta-dressing)
¼ cup Fliphappy Harissa (Flip Happy Harissa)

  1. Preheat the oven to 375°F.
  2. Lightly coat a rimmed baking sheet with 1 tablespoon of olive oil. Combine the bell pepper, carrots, and garlic on the baking sheet, drizzle 2 more tablespoons of olive oil over the vegetables, and toss to coat. Season the vegetables with salt and black pepper to taste. Bake the vegetables until roasted, 20 to 30 minutes, stirring occasionally.
  3. Meanwhile, melt the butter in the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and stir to coat. Cook the onions until softened, about 5 minutes, then reduce the heat to medium. Stir in the sugar and continue to cook the onions, stirring occasionally, until caramelized, about 20 minutes longer. Set the onions aside.
  4. To assemble the crepes, spoon some of the roasted vegetables in the center of each crepe. Top the vegetables with ½ cup of chicken and some of the caramelized onions. Spoon 1 to 2 tablespoons of the Buttermilk-Feta Dressing on each crepe and drizzle some harissa on top. Wrap up the crepes, folding over one end to enclose the filling.
Fliphappy provides crepes and a place to enjoy them.
Ring for harissa on this well-used bell, like so many before you.

400 Josephine Street, Austin, Texas


PECAN TREES provide the canopy. Interconnected tarps give further shade. For a patio, there’s a pebbled yard, scattered with picnic tables and spray-painted TV trays. Speakers play lusty Donna Summer one minute, reedy Edith Piaf the next. Neighbors include the International Union of Elevator Constructors, Local 133. At the core of this scene is a silver 1966 Avion trailer with a kitchen stuffed inside. Andrea Day-Boykin and Nessa Higgins were early leaders of the local avant-garde street food scene. Inspired by a trip to Portland, they opened Fliphappy Crêpes in the spring of 2006. “I fell in love with the trailer,” Nessa told me. “Andrea was the food person.” By adopting the Airstream-style trailer, they set a precedent many followed. And by curating an inviting public space where customers could gather, they dictated that aesthetics mattered, especially on the street.