Krügen
© Krügen

The 9 best crêperies in Paris

Sometimes you need sustenance, and you need it now. Sample the ultimate fast food at one of the best crêperies in Paris

Antoine Besse
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You could just plump for a €4 ham and cheese number from one of those ever-present street-side Champs-Elysées vendors. But to be quite honest, it won’t be any good. For the real pancake deal, you’ve got to head to one of the best Breton crêperies in Paris.

Whether you fancy something sweet, savoury or totally unique, you’ll go away sated and hankering for a second, or even third. For the ideal evening out, team your concerto of crêpes with some traditional cider and follow them up with a drink at one of the city’s best bars

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Antoine Besse is the food and drink editor at Time Out Paris. At Time Out, all of our travel guides are written by local writers who know their cities inside out. For more about how we curate, see our editorial guidelines.

Best Paris crêperies

  • Crêperies
  • Le Marais
  • price 1 of 4

With its modern interior of pale wood and choice of 15 artisanal ciders, this outpost of a restaurant in Cancale, Brittany, is a world away from the average crêperie. All ingredients are of extremely high quality – think things like Guéméné andouille sausage, and seaweed and yuzu Bordier butter. Book ahead. 

2. Tanguy

A room completely stripped back, serving up classic recipes and quality products. That's Gwilherm Tanguy’s style. If you're lucky you'll find the smoky andouille (sausage) and organic Priziac tome (a French soft cheese), or the simple yet super crispy one with butter (salted, obviously). Oh, and just so you know, it’s not called a galette at Tanguy, it’s a buckwheat crepe.

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3. La Galetterie

La Galetterie is tucked away in the 15th arrondissement; a half-ironic, half-serious announcement for this creperie whose menu quietly puts in the effort and sources its products well. Organic buckwheat flour, AOC cheeses, smoked fish from Brittany and unique, hearty galettes that are above all, delicious. Make sure to wash it down with an artisanal cider. 

  • Crêperies
  • Saint-Ambroise

Krügen is simple and uncluttered, allowing you to focus on what’s on your plate – most likely a breton classic like a crêpe complète or a galette with sausage. Try a kouign amann pastry for dessert and, before you leave, make sure to check out the grocery section to stock up on cider and biscuits.

 

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5. Flour

This little canteen with its moldings and tiles in the 10th arrondissement plays things cleverly on three fronts. Clémentine Garret indeed offers three types of galettes to wrap around her homemade fillings: Indian, Levantine, or Breton. It’s up to you to decide where you prefer the slider between crispy and soft. And in the middle? Roasted and marinated veggies, seasonal raw ones and a load of spices. And definitely make sure to try one of Flour’s dessert crêpes, like the ‘scrambled’ with caramel.

6. Brutus

Quite frankly, it’s worth coming to this address for the 25-strong cider list alone… and then again at night for its eccentric cider-based cocktails. But with its swish, stripped-back décor, exemplary service and – most importantly – a wonderfully inventive crêpe menu packed with fresh French ingredients, you’d do well to savour your time (and try it all) at Brutus. Try The Jeanine, with a panful of andouille from Vire, emmental potato, mustard, and cider and onion confit.

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  • Crêperies
  • Saint-Ambroise
  • price 2 of 4

Siblings and owners Marie and Jérémie come from Saint-Malo, and it’s pretty clear they know their stuff. The menu has around 20 galettes and crêpes to choose from, savoury and sweet, and all are made with organic buckwheat. Order the galette with andouille, then the chocolate and salted butter crêpe for dessert, washed down with Sorre cider.

8. Sâj, la galette libanaise

At Sâj, a room with green checkered tiles and floral patterns, chef Adam Geaam (Michelin-starred, might we add), offers sajs, a wheat galette from Lebanon. Made fresh and folded in half, the saj is crispy on the edges, dense in the middle, and accompanied by pickled vegetables, halloumi, and sujuk (spicy dry sausage) or labneh and pastirma (cousin of pastrami). Perfect for a Chandeleur (French Candlemas) slightly further east than Brest.

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  • Global
  • Strasbourg-Saint-Denis
  • price 1 of 4
  • 4 out of 5 stars
  • Recommended
Urfa Dürüm
Urfa Dürüm

The federation is clear: Turkish wheat galettes are perfectly valid for Chandeleur. No need to resist the temptation, so let's head straight to this Kurdish canteen. Alongside the embers where the grill master works, we load up our dürüm with a skewer of lamb, tomatoes, red onions, arugula, parsley, and lettuce. No fries, mayo, or harissa: it’s to be savored as it is, plain and simple.

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