The best crêperies in Paris are no longer satisfied with just serving up a flat pancake sprinkled with sugar. Nowadays, they delight in dressing up their delicious masterpieces in rose petal whipped cream or rolling them out into strange contemporary works of art almost too good to eat.
Ideally located in the heart of the famous Latin Quarter—the most charming place in Paris—the Crêperie Gourmet Alizée offers you the best of Brittany’s specialties through a delightful and authentic cuisine prepared with mouthwateringly fresh ingredients.
The crispy galettes and crêpes will whisk you away to the most exquisite of Brittany’s cuisine. But there’s no fancy or fussy over-decoration here; they focus on simplicity with a wide variety of salty galettes and sweet crêpes all crafted with care. You can eat two eggs and two slices of ham on a galette for a simplified French take on our English breakfast.
It’s a favorite among bio’s lovers, as their galettes and crêpes are entirely made of organic buckwheat and wheat flour.
MARDI Crepe Club
MARDI is a speedy, casual place for crêpes that will tantalize your taste buds as you rush from one destination to another. Opened in Paris in 2016, MARDI produces savory and sweet crépes to eat in a modern and comfortable 40 capacity restaurant, but more often than not it’s a favorite for take away. You simply drop by and compose your own crépes by choosing from no less than 50 high-quality toppings.
Crêperie Port Manech
Gigi is the result of a beautiful adventure which started in 2007 with the creation of a wine bar, a steak restaurant, and a seafood bar, before embarking on a new experience with a quirky reimagined crêpe restaurant.
The idea behind their cuisine is to reimagine classic and ultimately boring crepe recipes such as “ham, cheese and egg” or “sugar and butter” into something elaborate, striking, and gourmet (Shiitake, truffled ham, or even rose petal whipped cream) and to offer a selection of mini crêpes as appetizers (Burrata-stuffed crêpe with caramelized onions or goat cheese, caramelized apple, spinach, and honey). Every recipe can also be served as a crunchy salad in a buckwheat bowl that you can eat with vegetables and is insta-perfect in presentation.
The chef loves working with seasonal products that are original and authentic, and her dedication to quality shines through in her selection of suppliers (Maison Bordier for butter, Marcel Petit for the comté, organic flour from Moulin Bourgeois, and more).
A large selection of organic wines are offered (Saint Romain de F.Cossard, La Prairie du domaine de la Banjoulière) as well as a fine collection of ciders (Bordelet, Cécillon), and beer (Deck & Donohue).
Crêperie Paris Breizh
The ingredients are far from ordinary at Crêperie Paris Breizh, merging local tastes of Brittany with Japanese tradition to yield surprising but incredible results.
And surprisingly, these two food cultures go hand in hand. You will never have the same experience twice, and the chefs work like artists, describing the crepes as having “décors” and flaunting their “own personality.”
These chefs leave nothing to chance, except the uniqueness of the encounter between the customer and the food.
Framboise Crêpes brings the world up to date on the tasting of crêpes, aiming to re-enchant the world of crêpes with audacity but finesse. Here, you will discover a menu rich in taste and new discoveries, fresh products, and a 100% organic commitment. The pasta is homemade and the crépes and patties are prepared and turned by hand.
In terms of location, the restaurants are colorful with a contemporary décor, conducive to relaxation and conviviality. You can find these restaurants dotted all over the city in the 1st, 8th, 9th, 15th, and 16th arrondissements for a moment of exceptional pancake tasting wherever you are.
Lulu la nantaise – Crêperie
At Lulu, the deliciously handcrafted pancakes are made with buckwheat, bio wheat, or a special Breton flour unique to the region, all hailing from the mill of Charbonnière.
They only work with fresh and seasonal products, meaning that the menu changes three times a year. The crêperie also offers artisanal farm ciders, winegrowers’ wines, organic fruit juices, and a fine selection of spirits, all of which come from independent distilleries.
The savory galettes are priced from 7 to 12 euros, while pancakes vary from a modest 4.5 to 8 euros.
As well as crêpes, they specialize in the Liège waffle.