For the sweet crepe, we had the simplest yet most comforting choice on the menu. No. 13, crepe with brown sugar, and butter from Maison Beillevair. You could choose among classic butter, salted butter and lemon butter. Despite choosing the salted butter, it was a good balance between sweet and savoury as the brown sugar was caramelized to pair with the melted salted butter. I could even taste the brown sugar grains! Between the galettes and crepes, it was obvious that the texture of crepes was softer as preferred for a sweet ending.