Soft or crispy? Nantes institution Heb Ken remains champion of the soft category, in the age-old battle dividing crêpe-lovers. These brave restaurateurs have been ardent defenders of the Breton crêpe for 40 years. Their rozells have been skillfully spreading batter over hot plates non-stop, to offer the masses organic buckwheat or white flour discs stuffed with local ingredients. In the afternoon, the cozy room (blue and yellow walls, floral wallpaper, and velvet benches) becomes a tea salon filled with tempting pastries (to enjoy there or to take away). Efficient service, mini-patio.
Savoury buckwheat galette
Savoury “Heb Ken” galette
Chocolate crêpe with salted butter