Candlemas + Mardi Gras: the addictive crêpes of the Marais

Breizh Café, Gigi, Pompette… In the Marais, the crepe comes in all its forms, between respect for traditions, and contemporary interpretation.

Long associated with Candlemas, the crêpe now transcends the simple seasonal ritual. Thin or thicker, made with buckwheat or wheat flour, sweet or savory, it nevertheless requires true mastery: a well-proportioned batter, precise cooking, and above all, a quality filling.

On Rue des Tournelles, just steps from the Place de la Bastille, Brutus shakes up the traditional crêperie. Three Normans with a passion for good cider have created a bright and contemporary space where the galette takes a few unexpected turns. The batter is perfectly executed: soft in the center, crispy on the edges.

The menu offers a mix of comforting classics – such as a complete meal or goat cheese and honey – and more adventurous combinations – like chicken tagine, grilled eggplant, or celery chips – without ever losing its balance. Free-range eggs and Comté AOP cheese are also top-notch, as is the selection of ciders, of course.

Also worth noting are some suggestions to share, such as crispy rolls or vegetable samosas, ideal for an aperitif.

Since 2010, Breizh Café on Rue Vieille-du-Temple has been consistently packed. Bertrand Larcher has established a unique vision there: blending Breton tradition with a Japanese-inspired rigor. The products are meticulously sourced: Breton buckwheat, Bordier butter, artisanal ham, and farmhouse ciders. The group goes even further by actively supporting sustainable agriculture, even cultivating its own buckwheat and apple trees.

On the plate, the galettes are thin, crispy on the edges, soft in the center, and generously filled. The sweet crêpes follow the same high standards, ranging from revisited classics to more original creations.

Opposite the Centre Pompidou, Pompette quietly opened its doors at the end of 2025. This is the second location for the brand, opened by Victoire and Constance, granddaughters of bakers, originally from the Aix-en-Provence region. The name is, in fact, a tribute to the Provençal olive oil brioche, an iconic pastry of the South of France. For crêpe lovers, the brand has set up a temporary stand in front of its storefront.

No frills here: just homemade batter and freshly made crêpes. Thick, fluffy, and not too sweet. Not quite the delicate lace crêpe, but incredibly comforting. Fill them with your choice of raspberry jam, salted caramel, or chocolate.

Enjoy it on its own or with a rich and indulgent homemade hot chocolate. 

Just steps from the Carreau du Temple, Chez Gigi cultivates a relaxed and genuine atmosphere. The nod to the French comedy film "Les Bronzés" is amusing, but here they don't indulge in excessive nostalgia. The menu is short, the ingredients carefully chosen: organic eggs, Bordier butter, artisanal ham. Everything is homemade.

The galettes respect tradition while allowing for some variations, particularly vegetarian options. Special mention goes to the vegan offerings, which are balanced and well-thought-out, far from being mere novelty alternatives.

On Rue des Écouffes, Princess Crêpe instantly transports you to Harajuku. Colorful decor, manga references and a diverse clientele make up the setting.

Japanese pancakes, served in a cone, are thicker and very generously filled. Pastry cream, fresh fruit, ice cream, and homemade whipped cream make up these rich, visually appealing, yet surprisingly balanced desserts.

Onda offers an original alternative with its cassava flour crepes, naturally gluten-free. Thick and crispy on the outside and soft on the inside, they stand out as much for their texture as for their fillings.

Vegetarian recipes, more indulgent options, tropical desserts: a unique address, firmly rooted in the neighborhood.

A new star in the Marché des Enfants Rouges, which is home to many such establishments. This latest arrival puts a new spin on the Breton crêpe, transforming it into an ultra-indulgent street food experience. Located in the former premises of the legendary Alain Miam Miam, this small shop offers a line of giant buckwheat galettes, served in cones, perfect for enjoying on a bench in the nearby Square du Temple, or while strolling through the Marais district.

Trained in Brittany, Lucien, the founder, focuses on organic stone-ground flour, carefully sourced products and creative fillings: goat cheese and honey, spiced beef, smoked salmon and cream cheese… Not forgetting the more classic sweet crepes, to be washed down with a nice cold artisanal cider.

In a peaceful setting, opposite the Leopold Achille garden, Tycoz brings a breath of fresh sea air to the heart of the Haut-Marais. This Breton crêperie also serves as an oyster bar, offering 100% buckwheat galettes, golden wheat crêpes, and ultra-fresh shellfish from Brittany.

Whether you choose a table on the terrace or inside, you can enjoy a generous savory buckwheat crepe, a more elaborate buckwheat crepe with aged cheese or seasonal vegetables, or finish with a sweet crepe with butter and sugar, salted caramel, or chocolate. Artisanal ciders, a selection of well-chosen wines, and a convivial atmosphere complete the picture, making Tycoz an ideal stop from lunch to dinner.

At the Crêperie Française, on the island of Saint-Louis, they take the crêpe very seriously… without taking themselves too seriously.

Here, everything starts with the flours: buckwheat, wheat and saracen, stone-ground and imported directly from small Breton producers – for fragrant galettes and ultra-light sweet crepes.

The dough is prepared daily in the back room, then entrusted to the expert hands of Alexis, who has been there since the opening a year and a half ago: well-cooked galettes, with a beautiful brown color, golden crepes to perfection.

Served to take away in this crêperie entirely open to the street – and without tables – we love the complete cheese-ham-egg, twisted with truffle oil: a taste present, but never overpowering.

You can also opt for Parma ham or turkey charcuterie, for those who avoid pork.

Amy Winehouse's soundtrack accompanies children leaving school, tourists and regulars – under the gaze of a mischievously kitsch painting: Napoleon brandishing a pancake.