204 Telok Ayer Street
Singapore 068640

(open in Google Maps)

Saturday:
08:00am - 10:30pm

Sunday:
08:00am - 10:30pm

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

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Reviews

From the Burpple community

If you’re looking for uniquely-flavoured crepes, this place is the one. Starting off with No. 18, the manuka honey made the crepe sweeter which compliments the BOP’s Hojicha seasalt ice cream really well. Even as it melts, it covers the crepe nicely and mixes well with the honey for a sweet and ‘salty’ flavour (the salt isn’t really that overpowering).

No. 22 is a whole other taste profile with the poached pear being the main star. It is soft and tangy while the chocolate balances it out and provides the sweetness for the crepe.

If you’re looking for a fun and extremely sweet crepe, No. 20 is the one for you. Tho it is made with simple ingredients, the white chocolate drizzled on speculoos biscuit, it is actually my favourite. The speculoos biscuit offers a ‘crunch’ with every bite taken.

The price range: $10~$12

Priced at $17, it’s definitely on the pricier side for a crepe. The crepe is light and airy which goes really well with the comté cheese and ham. The yolk drizzles on top of the crepe which adds a ‘creamy’ texture to it. The mushroom was lightly sautéed, retaining most of its moisture.

Tho simple, the ingredients complimented each other really well. A dash of pepper helps with making the egg tastes more refined.

The atmosphere was great, even for a rainy weather. The staff was super friendly and made sure that we’re having a great time. Definitely a place to visit for such niche cuisine.

Run by the same people behind Merci Marcel, French Fold specializes and serves up delectable crepes and galettes.

Sadly, I have not tried Merci Marcel at this time of writing but I was keen on perusing French Fold and their wide array of thin pancakes. While galettes are used for more savoury fillings, crepes tend to be geared for desserts and sweets - made with wheat flour and overall have a softer texture compared to its savoury counterpart.

Having had a filling dinner prior, I could only manage to order one crepe on the menu (Audible Gasp). Nonetheless, I decided to go with their No. 21 - a concoction of crepe topped with orange confit, white chocolate chips, black sesame and a scoop of dark chocolate sorbet from Birds of Paradise.

It might have been awhile since I've had a crepe, as I got a bit taken aback by the texture and it took some getting used to (Probably had way too many waffles and pancakes). They couldn't go wrong with the flavour combination of chocolate and orange, though I literally forgot there was white chocolate on there. I found No. 21 to have a lack of sweetness as well, having to smear the remnants of the melted chocolate sorbet to get some needed sugar.

All in all, No. 21 was a little forgettable, though I'm still keen to try their galettes or the other crepe offerings next time around perhaps.

1 Like

Next, we had the 𝐌𝐢𝐧𝐢 𝐆𝐚𝐥𝐞𝐭𝐭𝐞𝐬 made of buckwheat flour, with Fourme d’Ambert cheese, honey and walnut encased within. Cut into eight bite-sized pieces, this was perfect for sharing and we loved the drizzle of honey that helped to enhance the delicate flavour of the cheese.

Lastly, we had their 𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐂𝐫𝐞𝐩𝐞 with raspberry jam, fresh berries and strawberry basil ice cream from Birds of Paradise! Easily the star of the meal, we loved how chewy and doughy the texture was. Paired perfectly with the rest of the ingredients, this was one dish we would order again and again.

Although the service was impressive for a newly opened restaurant (with it seemingly running at perfect efficiency), the taste left much more to be improved upon sadly. We felt like we were brought to opposite ends of the spectrum, with a disappointing start to the meal but an excellent end to it 😂

This was No.06: Goat Cheese, Tomato Chutney, Basil, Roasted Bell Peppers ($16). So simple, yet so, so fulfilling. It’s a flavour medley that really dances well together. Can I just add that galettes are a whole new realm compared to crêpes? Please try it if you haven’t.

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