By Suzette, Crêperie in Tribeca, NYC, New York

 By Suzette, Crêperie in Tribeca, NYC, New York

By Suzette, Crêperie in Tribeca, NYC, New York

 By Suzette, Crêperie in Tribeca, NYC, New York

By Suzette, Crêperie in Tribeca, NYC, New York

Finding a good crêpe place in New York is not that easy. My favorite so far was Bar Suzette, in Chelsea Market, but I was hoping to find another great spot, maybe a bit cheaper and far from the hype of the market. This time, I tried By Suzette, a tiny place in Tribeca.

 By Suzette, Crêperie in Tribeca, NYC, New York

By Suzette, Crêperie in Tribeca, NYC, New York

The first crêpe we tried was La crémière, made with cheddar, swiss, mushroom, tomato and cream. 

   La    crémière   crêpe at B y Suzette, Crêperie in Tribeca, NYC, New York

La crémière crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

   La    crémière   crêpe at B  y Suzette, Crêperie in Tribeca, NYC, New York

La crémière crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

I liked it, although the crêpe itself, made with buckwheat was too soft and missing the crunchiness it usually has. There was for sure lots of cream and cheese in it.

The second crêpe was La complète, made with ham, cheese and egg. 

  La compl  ète     crêpe at B  y Suzette, Crêperie in Tribeca, NYC, New York

La complète crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

  La compl  ète     crêpe at B  y Suzette, Crêperie in Tribeca, NYC, New York

La complète crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

This is a fairly classic one. It was good and tasty, but the egg was a bit overcooked.

Last was our dessert crêpe. We picked a classic: butter and sugar.

  Butter and sugar   crêpe at B  y Suzette, Crêperie in Tribeca, NYC, New York

Butter and sugar crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

  Butter and sugar   crêpe at B  y Suzette, Crêperie in Tribeca, NYC, New York

Butter and sugar crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

If you compare the color of the crêpe between the savory and the sugary one, you will notice a difference. The sweet one is of a lighter color: it is because it is made with white flour rather than buckwheat. The crêpe itself was good, but there was this rancid taste that I guess came from the butter...So disappointing...

So it was just ok. Would I go back to By Suzette? I guess only if I am in Tribeca and really am craving crêpes...

Enjoy (...)!

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