Last updated on 10/27/2026
Thin batter on the hot plate, a dollop of Nutella or savoury ham and cheese: crepes and waffles in Berlin have long moved from fairground snack to a small art form of their own. At the Crêperie Melt in Friedrichshain the buckwheat flour comes from a mill in Brittany and the cheese from a French affineur, while at Suzette in Prenzlauer Berg the galettes are made of pure buckwheat and sweet crepes are flambéed at the table. In Charlottenburg, Crêplala stands as a small red hut on Amtsgerichtsplatz, with cider from Brittany and cash payment only. Then there is the waffle side of the city, from the Kreuzberg chain with hundreds of topping combinations to a food truck on the RAW site. Crisp waffle or paper thin pancake, sweet or savoury: the choice runs from the classic recipe to the Japanese version.
Francesca Cerza
I recognize a good crepe by the edge, which has to be crispy while the center stays soft. For this list I ate my way across the city and paid attention to freshly mixed batter, to honest fillings without a sugar shock, to waffles that crackle on the outside and stay airy inside, and to shops where you like to watch the plate at work.
In the Simon Dach quarter of Friedrichshain, a mother and her son have run a Breton creperie since 2011, using buckwheat flour from a mill in Brittany. The cheese comes from a French cheese boutique in Prenzlauer Berg and the coffee from a Berlin roastery. The menu covers savoury galettes and sweet crepes, plus a vegan version.
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On Pappelallee two men who settled in Berlin now run the Breton creperie where they themselves were trained as crepe makers. The savoury galettes are made from pure buckwheat flour, water and salt, so they contain neither egg nor milk, and crepes are flambéed with Grand Marnier at the table. Four Breton ciders are poured alongside.
A small red hut stands on Amtsgerichtsplatz in Charlottenburg, turning out savoury buckwheat galettes and sweet crepes with many of the ingredients made in house. A wood burning stove warms the inside and there is a small terrace outside. Cider arrives by the bottle from Brittany. Tables cannot be booked and payment is strictly in cash.
At the northern end of Pappelallee crepes are made the Japanese way, rolled into a cone and filled with fruit, creams, sauces and pieces of cake. The format comes from the Harajuku district of Tokyo. The menu runs from a simple cinnamon sugar crepe to savoury versions with teriyaki chicken or prawns, with espresso and matcha latte alongside.
A small food truck stands on the RAW site in Friedrichshain, baking Hong Kong style bubble waffles and French style crepes from batter mixed in house. The menu stays short, vegan versions are possible, and coffee is served alongside. A second truck is run in Neukoelln, at the Kalle Halle Open, and catering can be booked for parties.
On Oderberger Strasse guests sit on second hand furniture from the fifties and eat waffles, available in fourteen sweet and five savoury versions. The savoury ones are made from buttermilk batter and come with salmon, goat cheese or mozzarella. The brand began in 2002 with exactly this mix of cafe and second hand interior.
The shop on Adalbertstrasse by Kottbusser Tor is the one the chain began with in 2012. Freshly baked waffles are topped there with fruit, sauces and crushed confectionery, and the number of possible combinations runs into the hundreds. Milkshakes, ice cream and coffee are served alongside. The batter comes plain, as protein or vegan.
A Berlin waffle business on Kantstrasse in Charlottenburg has been baking five different waffle lines since 2015, from the Belgian waffle through a waffle cake to a waffle on a stick. Spreads, fruit, sprinkles and sauces are chosen by the guests themselves, and a protein waffle and a vegan wholemeal waffle complete the menu.
Between Alexanderplatz and the Nikolaiviertel there are thirteen dessert waffles, served with house made ice cream, fresh fruit and sauces. Dark Belgian chocolate with seventy per cent cocoa goes into the chocolate ice cream. Sundaes of one to five scoops, milkshakes, smoothies, iced drinks and coffee specialities complete the menu.
On Karl-Marx-Strasse in Neukoelln crepes are folded in three formats, as sushi in slices, as fettuccine in strips or as a large mighty version. Waffles, mini pancakes, fruit salads, Dubai chocolate and twelve house made juices come alongside. The varieties are named after well known confectionery brands, from pistachio to Raffaello.
