Krep Crepes & Galettes

Krep Crepes & Galettes

What could be more French than galettes and crepes served from a converted vintage Citroën?

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Mon – Sun: 10.00 – 17.00
Fri extended opening until 21.00

It would be rude not to try both a galette and then a crepe for dessert when they do both equally well here. Owners and ex-chefs Tomasz and Marco make fresh batter from scratch every day: the crepes are for sweet fillings and made with free-range egg, fresh milk and sugar while galettes are a savoury batter made the original Breton way – simply from water and buckwheat.

In fact, galettes are the star of the show with a menu of mouthwatering combinations including mozzarella, cheddar, sundried tomato, beetroot and greens, and homemade pork loin, chilli pepper and sundried tomato and greens topped with a homemade sauce or dips like chimichurri, hummus or mayo. Every bit of meat that goes into their galettes is cooked sous vide, with the beef enjoying a long, slow cook for 36 hours. You’ll woof it down in about three minutes though.

Krep Crepes & Galettes

“In the beginning we struggled to convince people to try galettes but our mission now is to educate people about them.”