The Best Creperies in Paris: Where to Eat Galettes and Crêpes

Paris has hundreds of crêperies, from tiny Breton dining rooms that have barely changed in decades to modern spots pairing organic buckwheat galettes with craft cider. The densest cluster is in Montparnasse: the neighborhood around the Gare Montparnasse, where trains from Brittany arrived, became home to many Breton families and their crêperies.

This guide picks seven places across the city, mostly focused on traditional Breton galettes (savory buckwheat crêpes) and sweet crêpes, plus two good options for a quick crêpe to go. If you’re new to galettes, our Buckwheat Galettes post explains what they are and how they’re made.

Updated October 2026: every place below was confirmed open from its own website or recent listings. Hours change often, so check before you go.

Sit-down crêperies

Breizh Café, Le Marais (3rd)

109 rue Vieille du Temple · breizhcafe.com

The original Paris location of a small group founded by Breton crêpier Bertrand Larcher, and one of the city’s best-known modern crêperies. Galettes are made with organic, stone-ground buckwheat flour, and the cider list is unusually long. Expect a polished take on the classics, mid-range prices (roughly €20–40 per person à la carte) and a wait without a booking. There are other Breizh Café locations around Paris if the Marais is full.

Crêperie Josselin, Montparnasse (14th)

67 rue du Montparnasse

A Montparnasse institution since 1977, with dark wood, Breton lace and generous galettes. It’s known for its double-layered galettes and for the galette complète. Prices are low by Paris standards, often under €20 per person. It doesn’t take reservations, and lines are common even on weekdays.

Tanguy (10th)

15 rue de l’Échiquier · tanguy-crepes.fr

A crêperie in a former bakery, run by Gwilherm Tanguy. The buckwheat galettes are soft in the middle with crisp edges. Breton specialties include andouille de Guémené (a smoked Breton sausage) and onions cooked in chouchen, a honey drink from Brittany. There’s a good list of Breton ciders and beers, and galettes run from about €3 to €14.

Brutus, Batignolles (17th)

99 rue des Dames · brutus-creperies.com

A modern crêperie that calls itself Paris’s first cider bar, with more than 20 craft ciders and poirés and cider cocktails. The galettes are named after the founders’ grandmothers. The “Yvonne” is ham, egg and Beaufort cheese. Brutus has several Paris locations, including one on rue du Château d’Eau in the 10th.

Krügen Gardette (11th)

4 rue du Général Renault

A small Breton crêperie best known for its galette-saucisse, a Breton sausage wrapped in a buckwheat galette, along with classic galettes and a little shelf of Breton groceries like cider and biscuits. Older guides list a previous address on rue de la Fontaine au Roi; the crêperie has moved to rue du Général Renault.

Crêpes to go

Lulu Crêperie, Marché des Enfants Rouges (3rd)

Inside the market, 39 rue de Bretagne

A stall in Paris’s oldest covered market, serving oversized galettes made with organic buckwheat flour from Brittany, with cider from near Saint-Malo. Galettes are about €10–15 and a Nutella crêpe about €5. It’s a good lunch stop while exploring the northern Marais. The market is generally closed on Mondays.

Au P’tit Grec, Rue Mouffetard (5th)

68 rue Mouffetard

A takeaway counter serving crêpes since 1978, famous for very generously filled crêpes. The savory ones have Mediterranean fillings such as feta, ham and tomato, and sweet ones include Nutella. Prices are low, the line moves quickly, and it’s a classic stop on a walk down rue Mouffetard. Bring cash, just in case.

How to eat like a local

• Savory first, then sweet. A galette as a main course, then a sweet wheat crêpe for dessert, is the traditional order.
• Drink cider from a bowl. Many crêperies serve Breton cider in a ceramic bolée. Ask for brut (dry) or doux (sweet).
• Try the simple ones. A crêpe with salted butter and sugar, or with caramel au beurre salé (salted-butter caramel), is the best test of a crêperie.

Want to make them at home? Start with Classic French Crepes or Lemon Sugar Crepes, and read about the bigger picture in The History of Crepes.