Paris via New York, Delice & Sarrasin

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Regular contributor Betty Guernsey says these crêpes are the most authentically French she’s come across in Manhattan. Merci, Betty!

A welcome new addition to the Manhattan dining scene is Délice & Sarrasin, a crêperie and patisserie located at 20 Christopher Street (between 6th and 7th Avenues) in the West Village.

Barely larger than a postage stamp, but very French in ambiance, it was opened about six months ago by a family from Toulouse, serving their own original galettes (savory crêpes made with sarrasin, a buckwheat flour), and crêpes (sweet or dessert crêpes, made with pâte au froment or plain wheat flour) — the fillings perhaps more creative than traditional, more in the style of Toulouse than Bretagne.

Very authentic, however, is the slightly alcoholic cider served in cups (and specially imported from France), and their Crêpe Suzette, which is no less than superbe.

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