Best of Both Worlds

I have no qualms forking over good money for good food.  But there's something all too satisfying when you're able to find good food for an excellent price.  At Creperie Josselin, eating from the 10 lunch prefix menu almost feels like a crime.  For 10, they provide their traditional jambon (ham), fromage (cheese), and oeuf (egg) crepe, an option of a simple dessert crepe or sorbet, and a boisson (drink).  And with the drink, you can get their famous cider, a glass of wine, or if you're boring (like me), a bottle of apple juice.  And while everybody around me was getting a specialty crepe off the traditional menu (which were priced more appropriately at about 6-9 for just a meal crepe), the temptation of satisfying myself on just 10 was too great an opportunity to pass up.

At first glance, the savory crepe makes you do a double take because it's not what you expect from a savory crepe.  its a thick buckwheat crepe batter that is slightly crisped and stuffed with all the savory ingredients (in this case cheese, egg, and ham).  There is no sauce glazed over the crepe nor do any fancy decorations adorn the top, but none of that is needed as simple and to the point seem to be the theme of this creperie.  And this no frills crepe was actually quite delicious.  The buckwheat crepe batter is not as smooth as a traditional batter, but provides a little more grainy taste.  It is soft at the heart of the crepe where all the ingredients are and crispy on the edges, even until the very last bite.  The combination of cheese, egg, and ham within the crepe is gooey and flavorful, but not too greasy as sometimes this combination is.  I was able to scarf down the entire crepe and not feel heavy or bloated at the end.

Which was definitely a good thing because I still had dessert coming up.  In the mood for something citrusy, I went with the lemon crepe.  The dessert crepe came on the more traditional egg based batter and was stuffed with a lemon glaze and sprinkled with sugar.  The batter itself was fluffy and could be peeled in layers, almost reminding me of an omelet where the egg is rolled in thin layers over and over.  The lemon glazing was sweet and citrusy and the sugar added some crunch.  The dessert was also light and delectable as the whole thing disappeared in no time.

The end of a good meal is usually when the smiling ends as the waiter brings the l'addition (check/bill) and the penalties of a delicious meal, but not at Creperie Josselin where great, authentic French crepes and friendly service can all be bought for a bargain 10 during lunchtime.

Creperie Josselin

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67 Rue du Montparnasse, 75014 Paris, France

Metro: Edgar Quinet, Vavin, or Montparnasse Bievenue