O’Crepes

Eh… I tried the Louvre crêpe (turkey, brie, and cranberry sauce-​but I got honey mustard instead). I was pleasantly surprised by how much turkey they put in it… but other than that I was disappointed. The crêpe was really thin, it fell apart when I tried to eat it. Luckily they provided a fork and knife because I ended up having to cut it up into pieces and eat it with a fork! Honestly, it was like I was just eating a pile a sliced turkey. There was so little of everything else that you couldn’t even taste it. I still might try one of the sweet crepes some day, but I won’t be going back for a savory crêpe.

O’Crepes definitely has potential and should do quite well considering the dearth of crêpe vendors in the DC area.
I ordered the Parisian — a savory crêpe with brie, ham and honey mustard. First, really nice combinations, O’Crêpe. Both the sweet and savory menus combine interesting ingredients. Still, it wouldn’t hurt to have an old standard like «jambon fromage» (ham and emmental or gruyère) or mushrooms and cheese. I was impressed that the savory crêpe batter was real «galette» batter (i.e., made with buckwheat flour) since most places, even the crêpe stands in France, make their savory crepes with the same batter as is used for the sweet crepes. I was disappointed, however, that the batter was so thin. They really piled on the ham and brie, which is great, but it needed to be balanced with a thicker crêpe. Finally, and maybe I’m alone on this one, but when I buy a crêpe from a stand, I like to be able to eat it with my hands. That means it should be folded into a cone rather than a square as it is in restaurants (or into an amorphous mess, as it was at O’Crêpe).
In any case, I consider all of these criticism minor and I will certainly return to try a sweet crêpe. With a little work, O’Crêpe could easily achieve 4– or even 5-​star status in my book.

The best crêpe I’ve ever had is one I bought from a gypsy lady with a crêpe cart outside the Louvre.
The O’Crepes truck just provided me the 2^nd best crêpe I’ve ever had, and I consider myself an authority on crêpe-​eating.
I had the «Eiffel Tower»: eggplant, feta, sundried tomatoes and mango chutney. The crêpe was perfectly golden and tender. The cook even asked me how I wanted my eggplant cooked (chewy vs. soft) because he knows that people can be particular about their eggplant. I asked for it soft and he hit it right on the money: everything was done perfectly.
My friends had the Parisian and the Moulon Rouge, so we basically had the entire savory menu. No one had any complaints and we hope to see the truck outside our office again real soon.
I think that the suggestions the other reviewers made about numbering orders were take to heart: we were all given order slips and numbers. No problems figuring out who ordered what and the customer service was top-​notch. Real nice guys, all around.

HUGE fan. The crepes were DELICIOUS. Life changing, even.
However, I must agree — they need to work on their start-​up kinks. Why not attach a name to each order? With only three savory options, all the customers are left staring at each other when the chef calls out each order. «Who had the Parisian?» — «We all did!»
Also — why not add an extra piece of chicken in the crêpe? I’m still hungry and I just finished eating 30 minutes ago.
But overall — DELICIOUS crepes. I can’t wait to try some of the sweet ones. I’m officially a fan :-)

Let me start with this: The food gets four stars. I’m digging through the Parisian Classic right now, a ham and brie crêpe, and it’s pretty good.
However, I really hope that O’Crepes works out its start-​up kinks. When the heat index for the day is 110 degrees, it doesn’t work to have people wait in line for more than 20 minutes while you set up the truck, then have it take another 15 for people to get their food – and those were just the people at the front of the line.
Also, work on your customer interaction. The young man taking the money was nice, but way too soft-​spoken. No one in line was quite sure what was going on or who to order from. Then men actually making the crepes just seemed annoyed – though, to give them the benefit of the doubt, I would be annoyed if I had to sit in a metal box all day over a stove during a heat wave.
With sweet and savory crepes, plus smoothies, this place has potential.