(photo credit: courtesy)
What is the best crepe? How about one stuffed with leeks, egg and cheese that you can enjoy as a hearty breakfast meal? Or what about one topped with mozzarella, pesto and cherry tomatoes that make it the perfect light but filling lunch? Or is it simply the classic sweet crepe filled with Nutella or caramel, accompanied by a scoop of ice cream? Suzette, named after the legendary French dessert, opened its doors in Tel Aviv a few months ago, offering a taste of France that, according to its manager, is “delicious, satisfying and fresh” and is appropriate for absolutely any time of day.
While the cafe may be far removed from the quintessential image of a Parisian street with views of the Eiffel Tower, Suzette’s interior has a modern take on a romanticized Paris, complete with glass tables that feature squares reminiscent of a French picnic blanket, and plenty of blue and white stripes on the furniture that give the place a truly Mediterranean feel.
If you’re looking to indulge in tasty, creative and healthier crepes than those usually offered at other creperies, Suzette is the place to go.
All the non-dessert crepes at this unique spot are made from buckwheat, making them gluten-free and giving the crepe itself a milder taste so you can get the most out of the fillings.
Our meal at Suzette began with the perfect starter, although it should be noted that the menu offers limited appetizers (probably because the focus of your meal should be the mouth-watering crepes). The gazpacho (NIS 18) was a pleasant surprise for this writer, who is not generally fond of cold soups but can say with confidence that it was a real treat. The flavorful portion of the soup, served with a small crostini topped with diced Israeli salad was delicious and light and a great way to prepare one’s taste buds for the next dish.
Next, we tried a recommended sampling of a few savory crepes, which only seemed to get better and better with every crepe that arrived at our table. The cream of pesto and buffalo mozzarella crepe (NIS 52) is a great option for those who like traditional flavors and want a satisfying lunch while saving room for dessert (of course). The dish comes with cherry tomatoes and artichoke hearts marinated in fresh oregano.
For a special crepe that is not featured on the menu but seems to have
become a favorite by Suzette diners, try the sunny side up egg, Emmental
cheese and leek crepe. It is a fitting breakfast option (Suzette also
has an extensive breakfast menu served until 6 p.m.) but really can be
enjoyed at any meal.
Notable meat and seafood options featured on the menu include the
sautéed shrimps crepe (NIS 53) served with a butter plum tomato sauce,
basil and asparagus topped with shaved Parmesan cheese, and the grilled
chorizo and merguez sausages crepe (NIS 53), which comes with
multi-colored peppers and caramelized onions on a bed of black bean
puree garnished with cilantro.
While every crepe we tried at Suzette was delicious in its own right,
our favorite was the cream of goat cheese and baked beets crepe (NIS
52). This dish comes with mixed greens in an orange vinaigrette sauce
and is topped with pieces of candied spiced almonds. The non-traditional
ingredients mixed together produce an unexpectedly tasty combination of
flavors, making the dish highly recommended for anyone who wants to try
And no meal at Suzette would be complete without dessert.
Among the variety of sweet crepes offered here, we tried two dishes,
both of which would surely leave any diner at the cafe pining for more.
The salty caramel with vanilla ice cream crepe (NIS 26) is perfect for
those who want a simple but no less delicious option.
The crepe is topped with a rich caramel sauce and served with a scoop of vanilla ice cream.
For a more creative dessert, we recommend the cream of pistachio and
wild berries crepe (NIS 32), which is sprinkled with sweet crumbs and
served with a scoop of vanilla ice cream.
For an all-around classic option, go for the classic crepe Suzette (NIS
35), which contains orange, caramel and Grand Marnier flambe.
As a complement to the desserts, try a cup of Suzette’s fresh coffee
blend or order tea from their extensive tea menu. If you want to take in
more of the cafe’s atmosphere, grab a seat at the bar, order the
refreshingly sweet French cider (NIS 22-42) and watch the chefs create
the enticing crepes as you wait for your own.The writer was a guest of the restaurant.Suzette
30 Rehov Pinsker, Tel Aviv
Sunday to Friday, 9 a.m to 11 p.m.
Saturday 10 a.m. to 11 p.m.