Crêpes and galettes are not just snacks. This 90-minute, small-group class teaches you how to make the real buckwheat galette alongside a sweet crepe. You’ll leave with practical skills, not just photos.

I like that the session is hands-on from the start, beginning with mise en place so you learn how French cooks stay organized. You also get time to take photos as you cook, which makes it easier to remember what to do when you’re home.

One thing to consider is the price. At $97.44 per person, you’re paying for instruction plus ingredients, so it’s best if you want a cooking skill you’ll actually use again.

Key highlights worth your time

• Brittany galette, explained and made: You learn Galette de Sarrasin using buckwheat flour (blé noir), known for being gluten free.
• Savory crepe filling: You’ll enjoy a galette made with egg, cheese, and ham.
• Sweet finale with chocolate: You also make a classic crepe and finish with chocolate.
• Small group, max 6: The format feels personal, which helps when you’re learning technique.
• Central meeting point: You meet in the 3rd arrondissement area near Faidherbe-Chaligny.
• Chef-led cooking in a charming space: Instruction is designed for people who want to cook, not just watch.

Paris crêpes and galettes: the best kind of souvenir

Paris is easy to love for lunches that turn into long dinners. But if you only eat out, you run out of souvenirs fast. A cooking class is different. It gives you something useful: technique you can repeat at home, when the memory starts to fade.

What makes this class feel especially worthwhile is that it doesn’t treat crêpes and galettes as the same thing. You learn the difference in ingredients and purpose. The galette comes from Brittany, where buckwheat is the star. The crepe is the dessert-style cousin made with plain flour. Once you understand that split, it’s hard to go back to ordering blindly.

I also like the structure. It’s short, about 1 hour 30 minutes, and focused on making. There is no huge tour detour, no long lecture. You start with preparation, then move into cooking, then eat what you made. That rhythm is great if you’re busy and want a clear plan.

Where you meet near Faidherbe-Chaligny

This class starts at 14 Rue des Coutures Saint-Gervais, 75003 Paris. The experience description also places it around Passage du Génie near the Faidherbe-Chaligny metro, which is exactly what you want for a smooth day in Paris.

Here’s the practical angle: the 3rd arrondissement is central enough that you won’t feel like you’re traveling across town for one meal. You’ll likely pair this with nearby sightseeing, but it’s also easy to fit into a food day without stress.

You’ll receive a mobile ticket, and public transportation is nearby. That matters in Paris, because walk time can swing wildly depending on where you’re coming from and how late you’ve stayed out the night before.

The 90-minute plan: mise en place, cooking, then eating

Even if you’ve never cooked in your life, this style of class is built to get you moving quickly. The session begins with mise en place, basically getting ingredients and steps organized before heat and timing take over. That’s a real skill, not just a fancy French term.

From there, you work through crêpes and galettes as you learn technique. The class is designed as a hands-on activity, and the group size caps at 6 travelers, so you’re not stuck at the back of a line.

A nice touch is that you can take photos as you cook. When you’re learning, it’s easy to forget what the batter should look like at each stage. Photos help you remember the sequence later, especially for home practice.

At the end, the activity finishes back at the meeting point, so you’re not left trying to navigate a new area when you’re hungry and your brain is full of cooking steps.

Galette de Sarrasin: buckwheat dough with savory filling

The big star here is Galette de Sarrasin, a savory buckwheat crêpe from Brittany. You’ll learn how a galette is different from a sweet crêpe right from the batter base.

The class explains the core idea clearly:

• A galette is made with blé noir, buckwheat flour, which is known as gluten free.
• A crêpe is made with plain flour.

That difference matters because batter behavior changes. Buckwheat has a distinct flavor and it cooks differently than plain wheat flour. Once you taste it in a real galette, you start seeing why Brittany has its own culinary identity and why people order galettes when they want something hearty.

You’ll also get to enjoy what you make. The galette includes egg, cheese, and ham, so it’s not a plain starter. It’s a real meal portion that feels satisfying, not like a tiny sample.

If you’re thinking about allergies or diets, the only supported detail here is that buckwheat flour is gluten free. The class info does not spell out cross-contact rules, so if gluten is a concern for you, it’s worth messaging the provider before booking.

Sweet crepes with chocolate: the skill you’ll use again

The sweet part of the class is where most people start daydreaming about dessert, but it’s also where technique really shows. The crepe is made with plain flour, and you’ll learn how to cook it into a thin pancake that stays flexible enough to fold.

The class includes making a crepe with chocolate. I like that the sweet is simple and focused. When you’re learning, you don’t need ten complicated fillings. You need a repeatable method: pour, spread, cook, flip, then fold with confidence.

A crepe class is also a confidence builder for home cooks because it teaches timing. Too hot and it turns dry. Not hot enough and it turns thick. A good class helps you feel the pan and the batter flow. Even without seeing exact equipment, the goal is clear: you should be able to reproduce crepes at home after your visit.

If you plan to use what you learn, take photos of your steps during cooking. Since you’ll have that chance here, use it. Batter consistency and pan heat are the two things you can’t fully remember from memory alone.

Photos, organization, and multilingual chefs

Cooking classes are often either strictly instructional or purely social. This one mixes both in a smart way.

Because it’s small and hands-on, you’re not just standing around. You’re working through steps while an instructor guides you. The experience description even calls out taking photos as you cook, which is great because cooking looks different at different stages.

One more helpful detail from the way the class is set up: instructors may be multilingual. From the names you could run into, Nube, Christian, and Laura are all mentioned as instructors in the available feedback. That tells you the class is used to handling different languages, not just one standard group.

For you, that matters because technique instructions land better when you can fully understand them. If you’ve ever watched a cooking video and realized you’re missing one small step, you know how much language clarity affects results.

Value check: what $97.44 buys you in real terms

Let’s talk money, without pretending all prices are the same.

At $97.44 per person, this isn’t the cheapest Paris food splurge. But it’s also not just a restaurant meal, because you get:

• Instruction for making two types of dishes
• Hands-on cooking rather than watching
• Ingredients for the savory galette and sweet crepe
• A meal you eat during the class
• A small group setting where you’re more likely to get help

If you compare it to buying ingredients and trying at home, you’re paying for the lesson and the pacing. If you compare it to a private chef, you’re saving because the group is capped at 6.

This is the kind of experience that feels like value when you’re the type who actually cooks at home. If you only want one-night eating, you might be happier with a great galette in a bistro. But if you want to bring France home in a practical way, this price starts to make sense quickly.

One more practical note: the class is non-refundable and cannot be changed for any reason. That’s a real factor when Paris plans get chaotic, so you’ll want to be confident about your schedule before you book.

Who should book this class

This experience fits best if you:

• Want a short, food-focused activity that doesn’t eat your whole day
• Like hands-on learning and want repeatable skills
• Travel with family or friends and want everyone to participate
• Prefer small groups and personal guidance over big crowds
• Are interested in French regional food, since Brittany’s galette is the centerpiece

It also works well for special occasions. The class is described as ideal for private bookings like family and friends gatherings, anniversaries, and groups. If you want a shared activity where everyone gets to eat what they made, this is exactly that kind of plan.

Should you book Ohlala Crêpes in Paris?

Yes, I’d book it if you want more than a meal. You’re paying for two key outcomes: real technique and a meal that comes from your own hands. The galette and crepe combination also gives you variety in one sitting, and the small group size helps the experience feel personal.

Hold off if you’re only looking for cheap and quick food. At this price, you should be genuinely interested in learning, not just tasting.

If your goal is to leave Paris with a skill you can use, and you like the idea of Brittany buckwheat alongside a sweet chocolate crepe, this class is a strong fit.

FAQ

How long is the crêpes and galettes class?

The class lasts about 1 hour 30 minutes.

Where do I meet for the class?

You start at 14 Rue des Coutures Saint-Gervais, 75003 Paris, and the class is described as being near the Faidherbe-Chaligny metro.

What will I make during the class?

You will learn to make a savory Galette de Sarrasin (buckwheat) and a sweet crêpe with chocolate. The galette you enjoy includes egg, cheese, and ham.

Is the galette gluten free?

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

How big is the group?

The class has a maximum of 6 travelers.

What is the cancellation policy?

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