I don’t like savory crepes. I know that’s a bad opening for a blog about galettes, but for some reason, my tastebuds today have been begging me to eat something salty. I’ve been eating tons of croissants and kouign amanns from Le Matin Patisserie that I don’t want to eat anything too sweet at this point.
And so I stumbled upon French Fold — or rather, it has been on my list for a long time now. I like exploring Stanley Street (where CMCR is) and Telok Ayer street where popular places like Sarnie’s, Miznon and Meatsmith have captured the hearts of foodies. Meatsmith aside, I do hope to find my next favorite at French Fold.
I like the No. 4 — at first. It’s a chiffonade of ham, organic egg sunny side up, sautéed mushrooms, and Comté cheese. French Fold’s galettes are made of buckwheat flour, and so there’s a serious contender now against Entres-Nous Creperie. That said, I do think Merci Marcel’s creperie concept needs a bit more sauciness in its savory crepes. Dig too deeper in the depths of this savory crepe and the taste of ham and cheese and mushrooms gets a little too old. Let it sit for a while and the crepes get dry, tastes a little bit like cardboard. I think it needs truffle oil. Or perhaps No. 7’s old style mustard might up this dish for a bit.
That said, it’s cheap for a fancy brunch place. So, if you’re looking for trying something other than egg bennies for brunch, it’s a welcome change. But just like its parent Merci Marcel, I’d rather skip this and save my money.
P.S. CMCR at Stanley Street is getting some serious competition, and it was fairly empty for Sunday brunch at 12 noon. They need to level up.