Crêpes, the thin French-style pancakes, have long been associated with France, with such specialties as Crêpe Suzette (made with orange peel and orange liqueur, and flamed at the table) appearing on many a fancy bill of fare.

In France crêpes (KREPZ) and crêperies are easily found, particularly in Brittany and Normandy. Parisian street vendors sell crêpes, and you can have a quick lunch or snack from one of these.

Make sure they make your crêpe fresh, rather than taking one from a pile of pre-mades.

There are also crêperies all across Paris, though they tend to be clustered in certain areas. The rue du Montparnasse, not far from the Gare Montparnasse (map), is one such street. There must be at least a dozen crêperies in one block on this street, between Boulevard du Montparnasse and Boulevard Edgar Quinet. It's no coincidence that trains from Brittany run to the Gare Montparnasse, making this an attractive location for Bretons and those who want to eat Breton food.

Savory Crêpes

Savory crêpes, also called galettes, are normally made from buckwheat (sarrasin). Note to those who can't eat gluten—pure buckwheat is gluten free. Be sure to ask if the crêpes contain flour (farine or blé).

Fillings might include ham, cheese, eggs, mushrooms, and other vegetables. If you buy one from a street vendor, eat carefully. They tend to be full of stuff and quite drippy!

Sweet Crêpes

Sweet crêpes (crêpes sucrées) are made from wheat flour. There is a range of fillings to choose from: chocolate, Nutella (hazelnut-chocolate spread), chestnut, and various fruit spreads. One of my favorites is a simple lemon crêpe, with a filling of sugar and fresh squeezed lemon juice.

Breton Cider

Traditionally crêpes are served with Breton cider, which is slightly alcoholic and fizzy. In some restaurants the cider is served in traditional small bowls called bollée.

We had a quick crêpe dinner at the Crêperie Saint-Malo on the rue du Montparnasse. The restaurant is surrounded by other crêperies, all offering similar fare at reasonable prices. By the way, Saint-Malo is the name of a walled port city in Brittany, in Northwest France. Other crêperies on the street sport different Breton town names, such as Josselin or Quiberon.

Métro: Montparnasse-Bienvenüe, Edgar Quinet, or Vavin.

Crêperie Saint-Malo
53, rue du Montparnasse (map)
75014 Paris
Tel: +33 1 43 20 87 19

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