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Breizh Crêperie

Breizh Crêperie is a partnership between Chef Claire Corvaisier, owner of Oh Crepe!

and Minneapolis Cider Company.

We are open 7 days a week

Monday - Thursday: 4:30 - 9 pm

Friday: 4:30 - 9:30 pm

Saturday: 10 am - 9:30 pm

Sunday: 10 am - 8:30 pm






Welcome to Breizh: an authentic French crêperie inside the Minneapolis Cider Company taproom serving authentic crêpes and galettes under the leadership of executive chef, Claire Corvaisier.


So why crêpes and cider? Simple -- cider and crêpes have been paired together for over 700 hundred years.The tradition of crêpes and cider originates from Brittany, France, a coastal region of northwest France famous for its natural beauty and rich Breton culture. In fact the name Breizh means “Brittany” in the local language of Breton. 


Claire was born and raised in Brittany. As with every young Breton, Claire grew up surrounded by its natural beauty and culture. In Brittany, small, family-owned crêperies are more popular than traditional French cafés. They’re ingrained into the culture as a gathering place for friends and family to share a meal over a bottle of local cider. In the countryside, ancient orchards cover the landscape and local cider is the region’s drink of choice. 


Simply put, crêpes and cider are what you eat and drink on Friday nights out with friends and then again on Saturday at the farmers market. There is even a saying in Brittany, “when it rains, let’s have crêpes,” and it rains a lot. 


As the owner of Twin Cities-based Oh Crêpe!, Claire has pioneered authentic French crêpes in Minnesota, bringing her lifetime of experience to diners at farmers markets, festivals, private events, and everywhere in between. Her experience and commitment to quality and authenticity immediately places Breizh as the top destination for crêpe lovers in Minnesota. 


“French cuisine” does not always mean formal dining, so we suggest you enjoy Brittany cuisine its own way: eat crepes and drink cider!


Breizh Crêperie is scheduled to open on Monday, October 26th, and will be open 7 days a week, including for brunch on Saturdays and Sundays, starting at 11am. The menu consists of sweet and savory options, including galettes -- crêpes made from buckwheat flour.


Q: Aren’t crêpes only for desserts?
A: Nope! While most people are familiar with sweet crêpes, we also make savory crêpes, called galettes. Made from buckwheat, savory galettes have been enjoyed as a casual snack and main meal for centuries. 

Q: Are crêpes really enough for a meal?
A: We use an authentic cast iron crêpe griddle to turn crêpes that are 15 inches in diameter. While we can’t speak for everyone's appetite, we recommend a savory crêpe per person for dinner, which also comes with a small side-salad, and a dessert crepe each. Trust us on dessert. After your first bite you won’t want to share. 


Q: Are your crêpes gluten-free?
A: Our savory crêpes (galettes) are made from buckwheat and are gluten-free. Our sweet crêpes are usually made from wheat flour but we will happily make one from buckwheat, just ask!. It’s actually quite common in Brittany. All menu items are prepared in the same kitchen so cross contamination is possible. 

Jason Dayton

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