Classic Crêpe Suzette
On Prinsep Street there is a charming little row of shop houses where one of our favourite French bistrot is. We noticed the last time that there were a few French eateries next door, and last night we visited Crêperie des Arts.
The menu is limited (especially their drinks menu) and the friendly, competent staff know everything on that menu well.
We shared three savoury galettes (open crêpe) between the four of us – starting with Saint Caradec – crêpe with seared scallops and creamy leeks. The sweetness of the leeks and the scallops were delicious. The crêpe batter for the galettes is made of buckwheat flour, a traditional Breton recipe (Chef Johan Aubertin – master “crepier” is from Brittany).
The second and third crêpe – Crêpe Complete with smoked ham, Savoy Reblochon cheese, egg and mushroom, and the Aiguebelette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. All three were absolutely delicious with just the right amount of crispiness from the edges of the crepe, with just enough filling to coat each mouthful with delicious cheesy creaminess.
The dessert crepes are made of plain flour and we ordered the crepe Suzette (flambeed at the table), and the crepe Keroch which was just a simple crispy crepe that was drizzled with a salted caramel butter. It really is true that the simple things in life are often the best.
Crêperie des Arts
44 Prinsep Street
Tel: 6333 5330
Open: Tues – Sun : 17:30 – 23:00, Fri – Sun: 12:00 – 14:00