Creperie Munich
The best crêpes in Munich
Pancakes
Crêperie Munich
These thin pancakes are distinguished primarily by their batter. Galettes are made from buckwheat. Depending on the region, this is called blé noir or sarrasin. The batter is also salted.
If the galette is topped with egg, ham or cheese, the savory flatbread is called "galette complète."
Crepes
Creperie Munich
crepes
Crêpes, on the other hand, are made from wheat flour and are sweet. The classic crêpe is called beurre-sucré and is made with Breton-style, lightly salted butter and sugar. The famous Crêpe Suzette has orange liqueur added.
Handcrafted & homemade
Both types of pancakes are always baked on a rimless hotplate, which is inexpensive. It is heated to 200°C while the tea is being prepared. The batter is spread wafer-thinly using a rosel, a small, flat wooden rake. The French use a spanell to turn the pancake. This is done once the crêpe is golden brown and crispy.
To this day, the Bretons' love for their national dish remains unwavering. Crêperies can be found in abundance in every town and remain a popular tradition to this day.