Hot batter, Paris style. This hands-on class teaches you how to make both galettes and crêpes, with a real look at the French idea of sweet vs savory comfort. You’ll start with simple prep habits and build up to two made-from-scratch results you can actually reproduce at home.

I like that the lesson targets the practical difference that matters: galette is built on blé noir (buckwheat flour, described as gluten free), while crepe uses plain flour. I also like the teaching vibe from instructors such as Laura or Christian, who guide the group step-by-step while keeping it friendly and photo-worthy as you cook.

One thing to consider: the class is non-refundable and can’t be changed once booked. If your plans are still moving around, lock in only when you’re sure you can make that date.

Key highlights to know before you go

• Galette de Sarrasin focus: savory buckwheat crepe, explained in a way you can repeat later
• You eat what you make: a galette with egg, cheese, and ham plus a sweet crepe with chocolate
• Hands-on technique training: you’ll practice from la mise en place through cooking steps
• Small group (max 6): enough attention without feeling like a big factory line
• Photo-friendly cooking: you can take pictures as you cook and assemble
• Central meeting area: near Faidherbe-Chaligny metro, in the Passage du Génie area

Ohlala Crêpes in Paris: why a crepe class is a smart foodie move

If you want French food memories that last longer than one meal, a cooking class does that job. This one is built around two iconic styles you’ll see all over Paris, but the real win is learning how they’re made and why they differ.

You also get a small-time, real-kitchen setup rather than a quick tasting. In about 1 hour 30 minutes, you move from prep basics to finishing two crepes/galettes you can eat on the spot. And since you learn the logic behind the dough and the fillings, you’ll leave with something you can cook again at home, not just a souvenir.

A 90-minute flow: from la mise en place to your first bite

The class is structured to keep you moving. You don’t just watch, then stand around. You start with la mise en place, which basically means setting up your ingredients and tools before heat ever hits the pan. It’s a classic French approach, and you’ll feel how it reduces mistakes and stress.

Then the session shifts into making: you’ll learn the steps that turn flour (buckwheat for galette, plain for crepe) into a smooth batter and into a thin cooking round. The pacing matters here. With one small group and guided steps, you can keep up without feeling rushed.

By the end, you’re not leaving with leftovers you have to imagine. You get to enjoy a galette made with egg, cheese, and ham, and a sweet crepe with chocolate. That combination is a nice balance: savory first, then dessert, so you can remember both “modes” of the same core skill.

Galette de Sarrasin: buckwheat, Brittany roots, and the savory build

Galette is where the class becomes more than a generic crepe lesson. You’ll learn the Brittany idea of galette de Sarrasin, also called galette made with blé noir, a buckwheat flour noted as gluten free. That single ingredient sets the whole personality of the dish: it tastes distinct from wheat flour, and it behaves differently in the pan.

In practical terms, you’ll understand the savory goal. A galette isn’t about rolling a dessert-style pancake. It’s about cooking a thinner, flexible savory base and then building it with fillings. This class serves one clear version: a galette with egg, cheese, and ham. You’ll see how the egg and cheese work with heat, and how ham fits into the final bite.

One smart takeaway is learning the difference in dough and approach, not just copying a recipe. If you can explain to yourself what buckwheat changes, you’re set for experimenting later with your own savory fillings.

Sweet crepe with chocolate: the dessert side of the same technique

Crepes are the other half of the story, and this class keeps it classic. You’ll make a sweet crepe and finish with chocolate, so you taste the straightforward version that most people think of when they picture Parisian crepes.

The key learning is how wheat-based crepe batter differs from buckwheat batter. Even if you’re not studying flour chemistry, you’ll feel the difference in how the batter spreads and cooks. And once you understand that, it’s easier to troubleshoot at home—like when a crepe tears or doesn’t brown the way you expect.

This sweet portion also gives you a simple template for dessert choices later. If you can make one good chocolate crepe, you’ll be ready to try fruit, spreadable fillings, or whatever you find yourself craving when you’re back home.

What “traveling over centuries” actually means in class

The lesson doesn’t treat crepes as modern fast food. It frames crepes dating from the XIII century, then uses that long timeline to explain why the dish keeps showing up in different forms.

You don’t need an art-history degree to get value from that kind of framing. It gives context for the core lesson: crepes and galettes are a flexible French food. The same basic idea—cooked batter in a pan—can become dessert or become a full meal depending on flour type and fillings.

In class, that context turns into practice. You’ll begin with prep habits, learn dough differences, cook each item, then eat them. That’s how you convert “interesting history” into something you can actually use.

Photos as you cook: why it’s more useful than you think

Being able to take pictures while you cook sounds like a nice extra, but it’s genuinely helpful. When you get home and try to recreate the steps, batter consistency and cooking timing are the parts you forget first.

You’ll also have photos of the finished look—how thin the crepe should be, how the galette holds its shape, and what the final assembly with egg/cheese/ham looks like. It’s the fastest way to make your homemade attempt feel guided instead of guesswork.

Small group, hands-on attention: what max 6 really buys you

This class caps at 6 travelers. That’s not just a number—it changes the vibe. With a small group, you can get quick help when something doesn’t spread right or when a pan runs hotter than expected.

It also keeps the session from becoming a lecture. The point is to do the steps yourself. You’ll be actively cooking rather than passively watching, and that’s the only way this kind of class becomes a real value purchase.

Where you meet: Passage du Génie and easy metro access

Plan to meet in the Passage du Génie area, near Faidherbe-Chaligny metro. Your start point is given as 14 Rue des Coutures Saint-Gervais, 75003 Paris, and the experience ends back at the same meeting point.

Why this matters: for a short class like 1 hour 30 minutes, you don’t want a long trek across town. This location is central and tied to public transit, so you can arrive calm and ready to cook.

Price and value: is $97.44 per person fair?

At $97.44 per person for about 1 hour 30 minutes, you’re paying for four things: instruction, hands-on practice, the ingredients/food you eat, and a small-group format.

Could you buy crepes in Paris for less? Sure. But buying food doesn’t teach you how to make it, and it doesn’t give you the flour-and-technique breakdown. The real value here is learning a skill you can repeat—especially the galette part with blé noir, since it’s different from the classic sweet crepe you’ll see everywhere.

Also, booking tends to happen about 25 days in advance on average, so if you wait until the last minute, you might miss your preferred date. If you’re the type who likes having a planned experience without surprises, booking ahead is your friend.

Who should book this class (and who might skip it)

This class is a great fit if you:

• want a practical French cooking skill you’ll use later
• like savory plus dessert in one session (galette then chocolate crepe)
• enjoy small-group activities rather than big tours
• are planning a private celebration, since it’s noted as ideal for family/friends gatherings, anniversaries, corporate groups, and private events

You might skip it if:

• you’re not comfortable committing to a firm date, since it’s non-refundable and not changeable once booked
• you want a long, multi-stop sightseeing day (this is a focused class, not a city tour)

The honest takeaway: what you’ll remember after class

I think the strongest part of Ohlala Crêpes is that it teaches the difference in a way that sticks. You don’t just hear that galette is savory and crêpe is sweet. You cook both and taste both, and you learn the flour logic behind it.

You’ll also leave with a mental checklist you can apply at home: prep first (mise en place), batter consistency, pan heat, then finishing with the specific filling style you made here. That’s the difference between a fun meal and a skill.

Should you book Ohlala Crêpes in Paris?

Yes—if you want a short, well-paced, hands-on French food experience that actually teaches you something usable. The small group size, the pairing of galette de sarrasin plus a sweet chocolate crepe, and the chance to take photos as you cook make it feel like more than a one-time snack stop.

Just be sure your travel dates are set, because the booking can’t be refunded or changed. If your schedule is firm, this is one of the more practical foodie classes you can choose in Paris.

FAQ

How long is the Ohlala Crêpes class?

The experience runs for about 1 hour 30 minutes.

What will I make during the class?

You’ll learn to prepare a savory galette (galette de sarrasin) and a sweet crepe. You’ll also enjoy a galette made with egg, cheese, and ham, plus a sweet crepe with chocolate.

Is the galette gluten free?

The class information notes that galette is made from blé noir (buckwheat flour), which is described as gluten free.

Where do I meet for the class?

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

How big is the group?

This activity has a maximum of 6 travelers.

Can I get a refund or change my booking?

No. The experience is non-refundable and cannot be changed for any reason.

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