Fairly inconspicuously slotted into the architectural walls of Gertrude St is Breizoz creperie. The large shady tree just on the pavement also masks its location as you are traveling in from Nicholson St, and the only hint of its existence from afar are the 3 pavement tables placed outside.I have to admit that I have been unimpressed by the crepes tendered in Melbourne thus far. While some are good, they either lack a superlative oomph factor that elevates them into the proper restaurant stratosphere, or they lack honest homeliness and the coastal side nature.
For me, the raison d’etre for galettes and crepes is quenching the family’s peckishness. There is no need to be fanciful, big flames are not necessary, and there is nothing incredible about flambe. Rest assured, you’ll get none of that here.The Provençale galette ($11) contains a soft-yolk egg and cheese, folded in the corners and topped with a ladle of ratatouille of eggplant and zucchini from what I could identify. The tomato base was clean and fresh, not over burdening the palate leaving sufficient awareness of your taste buds to appreciate the cheese and egg flavours. The galaette was uniform in colour, not even close to being overdone and added good texture in the mouth.The simple beurre sucre (butter & sugar) crepe for $5.50 is certainly one of the simplest joys of life. The richness of warm melted butter mingled with sugar that is slighted caramelised. Easy honest-to-goodness dessert. ’nuff said.
I am tempted by the more elaborate offerings – boudin noir, boubin blanc, salmon and even something called ‘The Brick’? (le pave, a double galette, $17). These are more pricey and I wonder whether the price differential is justified, not in terms of cost of preparation, but rather the degree of enjoyment I would be experiencing with them. Only one way to find out, and the wallet is probably not going to like it..