Crêperie Suzette – Crêpes and Waffles

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 Breton creperie on Pappelallee

Suzette sits at Pappelallee 15 in Prenzlauer Berg, a few minutes from Eberswalder Strasse station on the U2. The room is small, with tables out on the pavement, and Pappelallee counts among the quieter streets of the district, even though Kastanienallee and Helmholtzplatz are just around the corner. The place is run by Jean-Philippe and Vincent, who learned their trade at the crepe plate from the previous owners Damien and Olivier. Both came from entirely different careers: Vincent worked in IT in Paris, Jean-Philippe in the ticketing office of a theatre. That handover still shapes the business, because the craft was passed on one to one, from the way the batter is rested to the way a galette is turned on the plate. Outside you get the life of Pappelallee, while inside a private room seats up to twelve people, mostly booked for larger parties. A lunch menu pairs a galette with salad, a drink and a sweet crepe.

Galettes of pure buckwheat and flambéed crepes

The savoury galettes at Suzette are made from 100 per cent buckwheat flour, with nothing but water and salt added. Because neither egg nor milk goes into the batter they are gluten free, and anyone who prefers it can have the sweet crepes made with buckwheat instead of wheat flour. The classics carry the usual names: La Complète with ham, Emmental and egg costs 10 euros, La Savoyarde with Reblochon, bacon, potatoes, onion and tomato confit and cream 11.50 euros. On the sweet side the menu runs from a plain crepe with butter and sugar to the house speciality La Suzette de Suzette, flambéed at the table with orange and lemon syrup and Grand Marnier and served with vanilla ice cream. Cider is the drink of choice, with four Breton varieties on offer, from brut through organic semi dry to a pear cider, poured into the traditional bolée. Salads with mustard vinaigrette, three egg omelettes and ice cream fill out the menu. The galette La Jardinière can be made vegan, and oat milk costs a small surcharge.