204 Telok Ayer Street
Singapore 068640

(open in Google Maps)

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

Saturday:
08:00am - 10:30pm

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Reviews

From the Burpple community

Got their Caesar Salad mainly cos it was served in a cute galette bowl and NO REGRETS. It was cute n tasty!!! Yums. The No. 17 Crepe came with a refreshing strawberry basil gelato and I liked it a lot. Will be back to try their other items!!!!

Visited on 10 May 2021 (finally)
I had No.08 Fresh spinach, pork pancetta carbornara style, organic egg sunny side up, onions (17++ on the left) while my colleague ordered No.04 Chiffonade of ham, organic egg sunny side up, over sautéed mushrooms, Comté cheese (17++ on the right).
Really yummy and a different kind of brunch. Flavours can get gelat after a while so it’s good to share.
Have to reserve way beforehand!! I tried my luck a few times while passing by but always have to wait but finally managed to visit when I saw a last min cancellation on their website.

Different from crepes, galettes are made with buckwheat flour and hence drier but healthier. The classic No. 3 parcel tasted like a light breakfast with sauteed mushrooms, comte cheese and sunny side up.; and the runny yolk served like a mini dip. The flavour of No. 10 was interesting with its combination of wild trout atop a caramelised leek fondue; which was well balanced by the unflavoured and crispy galette.

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.

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