Entre Nous Creperie

Open Now

Now Closed

Tucked away in this small corner of Seah Street, you shouldn’t be surprised if you walk past it and missed it with your bare naked eye. Its isolation is another level, mainly because it’s cramped beside a small construction site, and another dining place that made full use of its alfresco dining area, blocking any possible sight of Entre-Nous Creperie. This little cute French Restaurant is operated by, well, French, which makes it worth the try for authentic French crepes.Cheese Platter :: A sel

I had the homemade salted butter caramel and the La Groix crepe which has Camembert cheese, potatoes and bacon. The crepe are v thin and lovely. Won't feel too gelat as it is very thin and big eaters might not find them filling. The savory La Groix crepe with chunky mash potatoes is awesome but I just wish it was more warmed up. The sweet caramel crepe was not bad but I would suggest to share as it may get quite cloying. 

A friend introduced this place to me back in 2011 and I've been back since.This was probably my 5th or 6th time here and this time I had the set menu. I think it's about $30++ for one savoury crepe, one dessert crepe, the soup of the day, plus a drink. Not too shabby, eh?Soup of the day: clam chowder. This was awesome and this is coming from someone who is NOT a fan of clam chowder. Too many times have I tried fishy-tasting, weird clam chowder. This on the other hand, was not the case. For my sa

Layered crepe has been a recent trend in the food business and the layered crepe here is really good due to the cream in between the crepe which is smooth anf flavourful. The chocolate cream has a rich and heavenly chocolate aroma and the taste of the crepe is not too sweet making it perfect.Other flavors are also not bad and the crepe goes well with a cup of tea or coffee.

The place has a family ambience but also resembled a small art cafe as the paintings of French scenery and cuisine hung around the wall, which seems like a totally different world from the chicken rice shop two doors away.Stephan favourite ($19.80) is a galette filled with roasted chicken, wholegrain mustard and caramelised onions. Galette refers to a savoury crepe made with buckwheat flour. The ones here are organic and unsweetened, good for those who are especially health conscious! The chicke

Dinner Gathering with two friends, located at one of the shophouse near raffles hotel. French shop owner is very polite and friendly. I personally do not like the OILY smell releasing from the kitchen that's why we did not sit in the indoor area which is air-conditioned. it will be good if there is a fan under the alfresco area.Poisson Soup (Very Rich and Creamy Seafood Soup, mainly fish as told by the shop owner)Hoedic Crepe (Spinach topped with Goat Cheese, very rich cheese taste, advice only

I really am not a fan of galette,but my friend told me is very nice,so we went for tryI ordered the ham, cheese, egg &mushroom galette & while I can’t honestly say that I love the taste & texture of the buckwheat flour crepes, I found them quite interesting in a nutty, moreish sort of way. It helps that the crepes were made incredibly thin, so you barely taste the crepe amongst the savoury ingredients. The price is a bit too expensive,i don't think really worth itOverall i rate 6/10

All thanks to The Kensington Crêperie, I’ve had a massive craving for crêpes when I got back from London. Sadly though, there’s not many authentic crêperies in Singapore. In fact, that’s already an understatement since I think there’s only two in town, both owned and managed by French couples. One is Crêperie des Arts and the other is Entre-Nous Crêperie.The crêpes here are good, nothing as fantastic as TKC, but still good enough to make me happy. I like the myriad of textures and flavours in th

Entre-Nous Creperie is owned by a French couple. The restaurant being cosy, can only accommodate about 10 tables ( few tables available outdoors facing Raffles Hotel)The Crepes here are made from Buckwheat Flour , which is healthier than the normal white flour/ wheat flour. Buckwheat flour has a slightly nutty texture , a ”sandy” flavour and is brown in colour.In French , these buckwheat crepes are known as ” Galettes ”They offer both Sweet and Savoury Galettes . Under the ” les gastronomiques”

The advent of crepes in Asia is not new but with recent reviews by food bloggers, I thought I might contribute an entry that I had the opportunity to try when I was in Singapore last weekend. I like my crepes. I like that I can make a whole meal out of something so simple but yet have limitless combinations. I like that savory buckwheat crepes seem to be so healthy and that it feels sinless to eat an abundance of these, notwithstanding that the contents of the crepe might be uber rich.Aside f