204 Telok Ayer Street
Singapore 068640

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Monday:
08:00am - 10:30pm

Tuesday:
08:00am - 10:30pm

Wednesday:
08:00am - 10:30pm

Thursday:
08:00am - 10:30pm

Friday:
08:00am - 10:30pm

Saturday:
08:00am - 10:30pm

Sunday:
08:00am - 10:30pm

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Reviews

From the Burpple community

chiffonade of ham, organic egg sunny side up, sautéed mushrooms, comté cheese

This one is the most classic but you could choose fancier options.

Brown sugar, butter from Maison Beillevaire - I chose lemon butter but you can go with Classic butter or salted butter.

Perfect for your sugar cravings in the morning and otherwise light weight breakfast.

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This one is No. 3, Over sautéed mushrooms, Comté cheese, organic egg sunny side up. When you say breakfast, I hear healthy, tasty and filling. This checks out on all 3! The crepe is made of buckwheat to ensure enough fibre too.

It's french and it's amazing!

1 Like

No. 17, a typical fruity crepe. Topped with sweet Raspberry jam, and some fresh blueberries and strawberries, this combination just can’t go wrong. Probably except for the fact that the berries were slightly sour. A refreshing choice for dessert!

By the way, French Fold has several menus for different timings of the day but they are pretty similar. We could only order this before 4pm which is the ending time for Lunch. However, this was also on the next menu starting at 4pm for afternoon tea.

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.

You would, by now, have probably heard of this instagrammable space by Merci Marcel along Telok Ayer street for its specialisation in French crepes. Galettes, made with buckwheat flour, are the savoury ones, while crepes made with wheat flour, are the sweet siblings.

Don’t judge a crepe by its appearance; it might look manageable for one, but it is highly recommended to be shared for 2 reasons. One, so that you can try more flavours. And two, some of the galettes got too jelak even for us as a group towards the end.

No. 4, galette with a Chiffonade of ham, organic egg sunny side up, over sautéed mushrooms, Comté cheese. While the galette itself was delicious with some crispy edges, the group felt that the sautéed mushrooms were way too earthy, hence overpowering and overshadowed the other ingredients that were present.

No. 9, galette with Reblochon cheese, organic Bayonne ham, baby potatoes, pancetta, white wine pickled onions. This was more enjoyable in our opinion as the overall flavour was quite balanced. Subtle flavours from the Reblochon cheese complemented the sliced ham and slightly sweet pickled onions. I also enjoyed the soft baby potatoes.

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