Creperie (spelled as u003cemu003ecrêperieu003c/emu003e in French) is a small restaurant or café that serves a variety of crêpes. In addition to restaurants, some owners have stalls or crepe stands that sell crepes in the form of street food.

u003cliu003eWhere to eat crepes in Paris?u003c/liu003e

You can eat crepes in specialized creperies, crepe stands or kiosks, crepes cafés, and fresh produce markets, for example, Marche des Enfants Rouges, if traveling to Paris.

What are the most famous crepes in Paris?

The best crepes in Paris are sold at Breizh café, crêperie Ti Jos, Le Petit Plougastel, La Droguerie du Marais, Chez Imogène, Brocéliande, Lulu la nantaise, and la crêperie de Josselin. For a takeaway crepe, the perfect place worth visiting is little Breizh Epicerie located at 111 rue Vieille du Temple.

How to eat savory crepes?

A small bowl of cider accompanies the most traditional way to eat savory crepes.

Parisian Crepes, or The Best Crepes in Paris

Name: Parisian Crepes
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 6 French crepes; 2 tablespoons (30 ml) olive oil; 1 shallot; 10.6 oz. (300 g) champignons; 1 pinch of salt; black pepper to taste; 6 slices of cooked ham; 3.5 oz. (100 g) grated Emmenthal cheese

Parisian Crepes

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Make your own Parisian crepes and enjoy the best crepes in Paris without leaving your home. Then, garnish them with savory or sweet toppings.

Author: Irina Totterman
Total Time: 1 hour, 30 minutes (including making crepes)
Yield: 6 1x
Category: Crepes and Pancakes
Method: Cooking
Cuisine: French

Ingredients

Scale

6 French crepes

For garnish:

2 tablespoons (30 ml) olive oil
1 shallot
10.6 oz. (300 g) champignons
1 pinch of salt
black pepper to taste
6 slices of cooked ham
3.5 oz. (100 g) grated Emmenthal cheese

*If needed, please refer to Baking Conversion Charts.

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Instructions

Follow the recipe for French crepes to make savory-style crepes.
To make the garnish, cut off the stems of the mushrooms, wash and brush them, and cut them into pieces or strips. Let them dry on a paper towel. Peel the shallot, and chop it finely. Heat a frying pan with olive oil, and brown the shallot for a minute. Then add mushrooms and sauté them over medium-high heat for about 5-10 minutes until the vegetation water is almost absorbed. Season with salt and pepper.
Place a slice of ham, grated cheese, and mushrooms in the center of the crêpe and roll it. Or garnish 1/2 of each crepe, cover with another half and fold again, making a triangle shape. Serve immediately.
If serving later, reheat crepes in the oven at 355 degrees F/180 degrees C for a few minutes. Serve Parisian crepes hot with a dollop of whipped heavy cream (optional) and green salad.

Notes

The key to being able to wrap the filling is making a thin crepe. So, make sure to make a liquid and smooth batter.
The important thing is to pour it into the center of the hot skillet to obtain a thin layer of the batter.
Cook over medium-high heat until slightly color the crepe.

Nutrition

Serving Size: 1 crepe
Calories: 258
Sugar: 2.3 g
Sodium: 500 mg
Fat: 16.5 g
Saturated Fat: 6.5 g
Carbohydrates: 12.7 g
Fiber: 1.2 g
Protein: 14.4 g
Cholesterol: 82 mg

Find it online: https://www.bakinglikeachef.com/parisian-crepes-in-paris/