Best Paris crêperies
What’s the deal? 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.
What should I order? The Cancalaise with potato, smoked herring from Britanny and herring roe.
Where? 109 Rue Vieille du Temple, 3rd. Other addresses in Batignolles, Odéon and Montorgueil.
What’s the deal? 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.
What should I order? The galette with andouille, then the chocolate and salted butter crêpe for dessert, washed down with Sorre cider.
Where? 56 Avenue de la République, 11th
What’s the deal? Krügen is simple and uncluttered, allowing you to focus on what’s on your plate – mostly 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.
What should I order? The sausage galette with mustard and either onions or a nutty pesto.
Where? 58 Rue de la Fontaine au Roi, 11th
What’s the deal? 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.
What should I order? The Jeanine, with a panful of andouille from Vire, emmental potato, mustard, and cider and onion confit.
Where? 99 Rue des Dames, 17th
What’s the deal? Crêpes, cocktails. Paris is no stranger to either, but Instagram-friendly Kasha near the Canal Saint-Martin combines the two with mesmerising results. Bespoke drinks include Larme, with pisco, vanilla syrup, egg yolk and lemon, and Factory, a simple gin and tonic with rosemary. Galettes range from a classic eggs and ham to an excellent black pudding with goat’s yoghurt and apples soaked in Calvados.
What should I order? The galette with roasted carrots in a curry sauce with fromage frais and toasted grains.
Where? 9 Rue des Récollets, 10th
What’s the deal? Little Breizh promises something a little different with its creatively named crêpes and high-quality ingredients. We recommend creating your own from a list of well-chosen components – Bordier butter, Espelette pepper, andouille, artichoke hearts, and so on.
What should I order? The Teddy Breizh, two crêpes with chocolate sauce, salted caramel sauce, speculoos, marshmallows, chantilly cream and vanilla cream.
Where? 11 Rue Grégoire de Tours, 6th
What’s the deal? From the crêpe batter to the garnishes via the ciders and beers, everything here is artisanal, organic, largely gluten-free, sourced in Brittany and completely homemade. The crêpes cover the basic (buckwheat with Le Ponclet butter) and more involved (the Scorf is a super-sized version with blood sausage, egg, Fourme d’Ambert cheese and nettles).
What should I order? The thoroughly Breton Douarneniste, with grilled sardines and tomatoes.
Where? 19 Rue de Picardie, 3rd
What’s the deal? The spectacularly-named ‘flower-filled Breton crêperie run by the sailor’s wife’ feels like the haunt of old sea dogs – all wood, antique objects and old posters and postcards. The menu offers a wide, if not exhaustive, choice of crêpes and galettes. Ingredients’ provenance is carefully marked, as if to reassure those traumatised by the indigestible crêpes sold along the Rue Oberkampf.
What should I order? The classic Gwenn ha Du with homemade chocolate sauce and a scoop of vanilla ice cream.
Where? 67 Rue de Charonne, 11th
What’s the deal? This homely crêperie on the Rue Faidherbe is aptly named, combining as it does authentic Breton cooking with rustic, familial warmth. The buckwheat crêpes are filling and very good by Parisian standards, but it’s the sweet ones that impress the most thanks to their meltingly soft, lightly caramelised batter. Come at lunch for the affordable €10 set menu.
What should I order? The lemon crêpe dusted with brown sugar (€7).
Where? 41 Rue Faidherbe, 11th
And here’s where to get your brunch on...
Je brunche, tu brunches, il/elle brunche… Only a few years ago, no such verb existed in French, but now you’d be hard-pressed to walk down a street in Paris without spotting a sign advertising an indulgent mid-morning formule – that, or hordes of Parisians queueing for their shakshuka and flat whites.