You’ll flip batter like a local. This Paris crepe-making class teaches you how to make both a savory galette de sarrasin and a sweet chocolate crêpe, then you eat what you cook. It’s a very practical way to take French food skills home, not just a quick bite in a café.

I especially love the hands-on rhythm: you start with la mise en place (prep and organization) and move step-by-step through the world of crêpes and galettes, including why there’s a whole buckwheat tradition in Brittany. And because the group is capped at six people, you get real help while you’re working the pan, not just watching from the sidelines.

One consideration: this experience is non-refundable and can’t be changed, so only book if you’re comfortable with your schedule for the full 1 hour 30 minutes.

Key Highlights You’ll Care About

• Galette de sarrasin (buckwheat): the savory Brittany crepe made with blé noir
• Crepe with chocolate: learn the sweet classic too, not just the savory one
• Max 6 people: small class size for hands-on coaching
• Mise en place first: prep habits that make cooking easier at home
• Photos while you cook: you’ll have time to document your process
• Central meeting spot: near Faidherbe-Chaligny metro, easy to fit into a day

Paris Crepes, Done Like a Real Lesson (Not a Food Tour With Photos)

Paris is easy to fall into a “just eat everything” routine. This class nudges you the other direction: you learn the method, the pacing, and the small decisions that make a crêpe and a galette turn out right. In 90 minutes, you go from raw ingredients to dinner that you can proudly repeat later.

Two things make it work. First, you cook both types: the savory galette and the sweet crêpe. Second, it’s not a lecture. It’s a guided cooking session where you’re actively doing the work, with room for questions as you go.

Galette vs Crêpe: The Brittany Buckwheat Difference That Actually Matters

The class is built around a simple but important idea: in Brittany, galette is not just another name. It’s its own savory lane. Crêpes are typically made with plain wheat flour, while galettes use blé noir, also called buckwheat flour—and that matters because it’s gluten free.

Here’s the practical part you’ll remember at home: when you choose buckwheat flour, you’re choosing a different ingredient behavior. The batter works differently and the texture comes out in its own way. That’s why galette de sarrasin has its own identity and why people from Brittany treat it like a staple, not a novelty.

You’ll also get a quick historical framing. Crêpes date back to the XIII century, and the class uses that timeline to explain how the tradition developed—starting from the basics and building toward the recipes you’ll make.

The 14 Rue des Coutures Saint-Gervais Start: Central, Small-Group, Apartment-Style

You meet in central Paris at 14 Rue des Coutures Saint-Gervais, 75003. It’s close to Passage du Génie and near the Faidherbe-Chaligny metro, which is helpful because it keeps the class from feeling like a long trek across town. You’re back at the same meeting point when it ends, so you can plug this into an evening without stress.

The max group size is six. That’s a big deal for this kind of cooking class. With a small group, the chef can correct your technique as you’re working the pan, and you spend more time cooking instead of waiting your turn.

The experience uses a mobile ticket, so keep an eye on your phone confirmation and have it ready when you arrive. It’s one less thing to juggle when you’re navigating a Paris neighborhood on foot.

What the Class Looks Like: Mise en Place, Then Two Batter Paths

The session flows in a way that makes sense for beginners. You start with la mise en place, which is French for laying everything out and getting your steps organized before heat enters the picture. You’ll see why this matters: crêpe cooking moves fast, and once the pan is hot, you don’t want to be searching for ingredients.

From there, the class guides you through techniques you can reuse. You’ll work through the savory galette first, then the sweet crêpe. Even if you’ve cooked before, this is still useful because it’s teaching the “why,” not just the motion.

The class also includes time to take photos while you cook. That’s great if you like to remember details later, or if you’re simply proud of what you’re making and want visuals for home.

Your Plates: Galette de Sarrasin With Egg, Cheese, and Ham + Chocolate Crêpe

You’ll get two main results: a savory galette and a sweet crepe.

Galette de Sarrasin (Savory Crepe From Brittany)

The galette is made with egg, cheese, and ham. This is the comfort-food angle that makes galette such a natural transition for people who know crêpes from dessert. The buckwheat base brings its own flavor and texture, and the filling turns it into a full meal, not a snack.

If you’re gluten free, this is one of the reasons this class can be interesting: the galette uses buckwheat flour (gluten free). Just keep expectations realistic. The class data confirms the flour type, but it doesn’t spell out cross-contact details.

Chocolate Crepe (Sweet Finale)

After the savory portion, you’ll make a crepe with chocolate. This is the part that makes the whole experience feel like the “real deal” French crêpe moment—light batter, a sweet filling, and a finish you can recreate without guessing.

The best part is that you eat together what you make. When you taste your own galette and your own chocolate crepe, you instantly learn what “good” feels like: texture, flavor balance, and how fast things cook once the pan is hot.

Instructors and Group Energy: Small Class, Friendly Coaching

What really comes through in the teaching style is warmth plus structure. You might be guided by chefs such as Nube, Christian, or Laura (names tied to the experience’s past sessions). In any case, the point is the same: you’re not left alone with a task list.

You’ll likely get bilingual or multilingual support, since the class is described as offering multilingual instruction. That matters because crepe-making depends on tiny instructions—how thick to spread, when to flip, and what the batter should look like as it sets.

Because the group is capped, you can ask questions while you’re actively cooking. That’s how you leave with technique, not just a full stomach.

Price and Value: Is $97.44 Worth It?

At $97.44 per person, this isn’t a budget impulse buy. But you’re not just paying for a tasting. You’re paying for a chef-led lesson, hands-on time with the equipment, ingredients that end up in your meal, and the chance to practice two recipes in one session.

Here’s how I’d judge value if I were booking: ask yourself whether you want a skill you can repeat at home. If you do, the price starts to make sense because you’re learning both the savory Brittany galette approach and the sweet crêpe method. If you only want a quick crêpe fix, you’ll probably find cheaper ways to eat in Paris.

Also, it’s booked about 25 days in advance on average. That’s a hint that the class has enough demand to fill sessions, especially in peak travel seasons.

Who This Class Suits Best (and When to Pick Something Else)

This is a strong fit for you if:

• You like learning cooking basics with clear steps (mise en place, technique, timing).
• You want to eat something you made, not just watch a demonstration.
• Your group wants a social activity that still teaches real skills.
• You’re curious about the Brittany tradition and the buckwheat difference.

It can also be ideal for private booking—families and friends, anniversaries, corporate groups, and private events. If you’re planning something special, a small-format class like this tends to feel more personal than large group tours.

When I’d hesitate: if your schedule is tight and you can’t afford any risk, remember it’s non-refundable and can’t be changed. Also, if you’re not interested in cooking and would rather spend your time only eating, this may feel like more effort than you want.

Practical Tips for Planning Your Day in Paris

Since you meet in the 3rd arrondissement area, I’d plan your day so you can arrive without sprinting. The meeting spot is near public transportation, which helps if you’re pairing this class with other central sights.

The session ends back at the meeting point, which is convenient for building a simple itinerary:

• Do a morning or early afternoon activity nearby
• Use the class for your hands-on food experience
• Then continue your evening on foot or by metro

Bring a normal appetite and come ready to cook. If you’re the type who likes to take notes, you can jot down what you see during mise en place so you remember your order of operations later.

Should You Book Ohlala Crêpes in Paris?

If you want a Paris food experience that gives you something to take home, I’d book it. The combination of galette de sarrasin and a chocolate crepe makes the class feel complete, and the small group size (six max) supports real learning. I also like that the lesson starts with prep basics, because that’s what turns crêpe-making from “I watched it once” into “I can do it again.”

I’d only skip it if your schedule is fragile. With non-refundable terms, you don’t want to gamble on timing. If your plans are solid, this is one of those rare cooking classes that’s both fun and genuinely useful.

FAQ

How long is the crêpe and galette class?

It lasts about 1 hour 30 minutes.

Where does the class meet?

The meeting point is at 14 Rue des Coutures Saint-Gervais, 75003 Paris, near Passage du Génie and close to the Faidherbe-Chaligny metro.

How many people are in the group?

The class has a maximum of 6 travelers.

What will I make during the class?

You’ll learn to make a savory galette de sarrasin and a sweet crepe with chocolate. The galette includes egg, cheese, and ham.

Are galettes gluten free?

The galette is made with blé noir (buckwheat flour), which is described as gluten free.

What is the cancellation policy?

The experience is non-refundable and cannot be changed for any reason. If it’s canceled because the minimum number of travelers isn’t met, you’ll be offered a different date/experience or a full refund.