• Isa van Zyl

BREIZH Cafe Crêperie Paris


After visiting the Hermès Carré Club exhibited in the Carreau du Temple, we needed to stop for a quick bite before heading over to Atelier des Lumières to see van Gogh’s magical works displayed in lights.

Dominique (the Parisian & New-Yorker I’ve adopted as an aunt) recommended we lunch at Breizh Café - a quaint corner cafe in the trendy Marais - as it was conveniently located midway between our two cultural experiences for the day.


This crêperie specializes in galettes blé noir - buckwheat crêpes - in true Brenton style. The galettes are served in a “no frills, no fuss” manner, without sprinkles of unnecessary parsley or blobs of sauce with no business being on the plate.


The Normande galette is filled with raw Camembert cheese, smoked ham from Basque Country, and topped with fresh green leaves - very delicious and extremely filling!

One of the crepes classiques is the caramel au beurre sel - crêpes with a chocolate mousse filling, served will salted caramel sauce. If the angels were to favor a sauce, this would be the one!

We popped into their store next door afterwards to purchase their crêpe recipe book - in hopes of finding the heavenly salted caramel sauce inside. I don’t have that exact salted caramel sauce recipe, but there is a butterscotch sauce recipe from the early seasons of MasterChef that I love - and can probably be made with extra salt for a salted caramel.


Butterscotch sauce

50g butter

1 cup brown sugar

1 cup cream

1 teaspoon vanilla extract


Combine all the ingredients in a small saucepan over low heat until the butter melts and the sugar is dissolved.


Bring the sauce to a boil, then reduce the heat and let it simmer until thickened. This will probably be for a bit longer than 5 minutes. Stirring & tasting during this time is advised!

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