Les meilleures crêperies Languedoc Roussillon

From slate gray walls to photos hanging from the walls via the dishes, everything here is reminiscent of Brittany. And it is really about Brittany since Le Kreisker adapts a range of cakes (with buckwheat flour) and pancakes. The list is impressive, but whether it's savoury pancakes or sweet ones from the simplest to the most sophisticated, all of which are light and airy. You can opt for a simple butter biscuit to an "egg, spinach, cream" or "mushroom, snail butter", you won't be disappointed. When it comes to pancakes, thge same thing: from the sugar pancake to the chocolate-orange, via the caramel with salted butter, you'll only be spoiled for choice. In this Breton enclave, prices are reasonable. The only downside, the place is very noisy. Then, a tip from {1}Petit Futé{/1} in fair weather, sit on the terrace, but consider booking.

There are big stones on the wall, a crêpes counter in the room, lighting lights even in the daytime, cider in boletus, no doubt we are in a Breton walk, except that here we are in Nîmes in a southern establishment, open for more than twenty years. A good repas are fighting the salé. Local names are at the top of the poster. The Provençale (scrambled egg, ratatouille, camembert), " (haddock, gruyère, egg, lemon), Super" (haddock, massive, roquefort) distinguishes themselves as well as Spanish (sausage, potatoes, cream, Gruyère cheese), cowboy (chopped steak, egg, tomato, onions, Gruyère cheese, oeuf mushrooms, cru mushrooms, cru mushrooms, poêlés mushrooms, etc. garlic). Restorative, these crêpes of the Mural Street rassasieraient any ogre. Lack of finesse anyway. Original also the map of sweet pancakes, like the Subtiles series (chamallows, almond, chocolate, coconut, flambée flambée) or Super greedy (frangipane, pear, ice, liqueur, chantilly). Fragile stomach abstain.

A walk tea salon that owes much to its corner terrace. Most of the tables are permanently installed on the sidewalk of the historic boulevard, which opens on the Esplanade. Thus, even in the winter, you can settle outside, protected from the outside by plastic sheets and heated with heated umbrellas. There are just 3 small tables inside where there is also the counter, the box and, in a corner, the cook's work plan. It is ordered and executed quickly: There is a passage to the Goeland because the view as the pancakes are very good. Spécialement patties with their traditional decoration (egg, ham, cheese) from just as necessary and always accompanied by a green salad. Not too salty, not too cooked, bubbles and well folded! The shades around this complete formula revolve around ratatouille fodder, mushrooms or different cheeses. The sweet pancakes are less memorable but the chocolate version almonds or the Ardéchoise makes the happy. Small restaurant, pizza, toast/spreads, tea salon, coffee bar, ice cream. Fast and impeccable service. 

If it happens that the creperies and glaciers of the seaside resorts abandon quality for the setting, La Fabrique is totally out of the cliché! The success of this address, full of good sense and flavour, proves that it is possible to make good things with fresh produce and a touch of creativity. On the plates, you'll find homemade pancakes and crêpes that are a credit to Brittany. The dough is fine, the flavours are present, the pancake is copiously filled, we are conquered! But the seduction of the establishment does not stop there since La Fabrique is also an ice-cream maker. Indeed, their delicious ice creams are produced in their local laboratory. It couldn't be any fresher!

In this old walk, held by two sympathetic ladies, Danielle Aubert and Lucette Soubeiran, we feel, from the beginning, a small, familiar aroma that emerges from the cooking plates: it is chestnut flour, which adds to the dough of buckwheat or wheat, makes it more fragrant. Summarily presented but copious, these pancakes can satisfy the great appetite. Tradition and regionalism on salt with some originality of armoricaine inspiration, such as the galette galette to crayfish sprinkled on leeks or the galette of Saint-Jacques walnuts caught in a fatty liver sauce. As a sweet side, discoveries are also legion. Bold, successful sets that build on a, map.

Whether salty or sweet, here the galette reigns. If Patacrêpe is a chain, the pancakes are fortunately made on the spot! You can eat more than fourty pancakes, different from basic sweetened versions to very surprising, including pancakes Coulommiers, potatoes and duck or kébab way. But if they did not tempt you, the hotel also offers wraps and salads.

The people working around the square of Number- d'or are very lucky of being able to lunch every day in La Grange aux Crêpes, a small room with mountain decor. The with buckwheat pancakes are copious and pasta has nothing to envy from the best creperies Breton. You can find everything in its galette, the traditional egg-ham- emmental to the asparagus tips, the choice is with go. The very friendly couple of restaurant owners also offers its chevriflette, delicious tartiflette with goat, gratin on top and fondant wish. For dessert, a pancake chocolate compote pear will eventually convince you. Everything is impeccable here, toilets through the service, main courses and of course the bill.

On the menu, patties, pancakes but also salads or meat. Continuous service.