crêperies in France has it's origins in Bretagne when in the 1500s, galettoires (flat round…read moregriddles) were first used, the delicacy served in taverns and markets. crêpe is an integral part of the region's culture (like pasta to italy) and La B. has a reputation among locals for some of the best crêpes blé noir (buckwheat-gluten free), an organically-farmed native crop. order the tasty, filling crêpe maison with ham, egg and cheese, then share (or not) one with home-made chocolate for dessert.
wash that down with apple cider (served in a cup called bolées) another regional staple that's been produced in Bretagne since the 13th century. did you know that next to wine, cider is the second most popular drink in France? et voilà une vraie bonne adresse pour manger breton en Bretagne.
trivia: crêpe is derived from latin crispa, meaning curled.