I am allergic to Nutella and ham and cheese doesnt excite me that much.
What other types of crepes are plentiful and delicous in Paris?
I have seen one on youtube called Mon Amor that was tomatoes and mushrooms.
Are mushrooms used in them usually canned?

I think there are probably as many varieties of crêpes are there are in anyone's imagination. Crêpes come in both sweet and savory varieties, and I have seen some very yummy looking versions of both on various crêperie websites. Here is a menu from one that I ran across at chowhound (I think). I hope to test them out when I am in Paris in October.
http://creposuk.free.fr/carteCreposuk.pdf

Pear and chocolate is one of my favorites!

I loved the poulet et fromage crepes (chicken and cheese) I got from a stand in the Place Saint-Michel area, across the street from the main plaza kind of on a corner as I recall. I saw Nutella, but had/have no idea what is is. I did see people ordering it, though. Oh, I miss those yummy crepes.

thanks for the link. who knew so many exsisted.
It will be nice to know before going to a stand.
I dont want to look too lost and confused.

In the Montparnasse area, there are dozens of creperies with all kinds of choices. There's one street, called rue Montparnasse (not to be confused with Blvd. Montparnasse), a small street, where there are about 12 creperies and all around the area are more. Our favorite was a place called Josslyns.

Creme de marron (chestnut paste).

Hmmm, I'm headed to Paris tomorrow (yea!) and I had two people in my office in less than 1 hour tell me to have a Nutella crepe for them. Well, my son loves Nutella, but I don't.

So, from a true crepe fanatic, who spent more than a significant amount of time when I lived in Grenoble years ago checking out every crepe stand in the town, my crepe stand standouts have always remained the humble crepes au sucre (sugar crepes) (simple and unpretentious!) and the crepes aux myrtilles (blueberry crepes). The latter is usually made with a blueberry jam.

Agree with Jobo on Josselin, although most on rue Montparnasse are pretty good.

Grand Marnier (orange) crepes

Does anyone know if they do these gluten free and where?

adrienne----pear & chocolate sounds like a winner. How do you order it? I want one right now! Well I guess I'll wait until next week when I'm in Paris.

Hi JS,

>...ham and cheese doesnt excite me that much. <

You don't care for Jambon et Gryuere?

Enjoy your crepes adventure.

i guess in my mind ham and cheese is more like velveeta and spam

I love Gruyere cheese.

The pear and chocolate sounds yummy.
as does Grand Marnier (orange) crepes.

I think I saw one somewhere that had onions and potatoes on it? Has anyone had one like this?

I don't eat crèpes. Nasty stuff.

(Actually, I have nothing against them but I don't having eaten one in the last 8 years or so.)

I don't <b>recall</b> having eaten one...

kerouac wrote: "I don't eat crèpes."

Good. Crèpes are really quite uninteresting, and it is a constant cause of wonder to me that people seem to get enthused about them.

kerouac... Here in Texas you could mop up your gravy with 'em!

I'm so glad I found Padraig and Kerouac's post. I've felt so alone. I don't care formacarons either!

luckytotravel wrote:
Does anyone know if they do these gluten free and where?

Breizh Café in the Marais makes crepes (actually galettes) with buckwheat. That would make them gluten-free, right? Although I think the buckwheat versions are only available with savory fillings.

I don't eat crepes, either, and don't like them, but there are many kinds, so just choose what you like when you find a place to order. I actually have a crepe pan and used to make fairly good ones myself back in the days of crepe restaurants (remember that trend). I had a good reipe for a shrimp filled one.

Nutella is just some processed jar stuff of nut paste and chocolate, I think it's disgusting, but I don't like junk food. There are a lot on rue de Montparnasse that are more authentic and I think they usually do not serve white flour crepes. Buckwheat crepes is very common, you don't have to go to some special place in the Marais to get that, that is traditional for Breton crepes.

A lot of crepes made from buckwheat have some regular flour mixed in to make them lighter, so you'd have to really make sure about the type of flour used to know.