Melbourne’s New Crêperie is All About Buckwheat Galettes and French Flavour
Long before crêpes became a brunch cliché and Nutella became a food group, they were the pride of Brittany—a windswept region in France’s northwest known for cider, salted butter, and doing things their own way. There, two distinct types of crêpes reign: the sweet, golden wheat-based kind, and their darker, earthier cousin, the galette. Made with buckwheat flour, galettes are crisp-edged, nutty in flavour, and often filled with ham, egg and cheese for a fast, satisfying meal. Think less pancake parlour, more French street food staple.
Ô My Crêpe
Now, Elsternwick has a little slice of that Breton charm thanks to Ô My Crêpe, the brand-new crêperie from husband-and-wife duo Marc and Emilie. It’s a neighbourhood-sized spot with big intentions: to make Melbourne fall in love with the humble galette.
Marc, a French-born chef who’s clocked up time in Michelin-star kitchens and local legends like France Soir, is the one behind the pans. Emilie, his partner in life and in business, keeps the front running with warmth and flair. Together, they’ve created something simple and brilliant—crêpes and galettes made to order, using wholefood ingredients and just the right amount of indulgence.
The sweet side of the menu covers the classics—lemon and sugar, jam, chocolate and strawberries—but also plays with the unexpected. Salted caramel and grapefruit. Matcha with white chocolate. Even a piña colada riff for those feeling fruity.
But the main event? The savoury galettes. Made from 100% buckwheat flour (naturally gluten-free, FYI), these thin, folded creations are built to be eaten any time of day. There’s the La Complète with ham, Emmental and egg, and more adventurous combos like smoked salmon with crème fraîche, or goat’s cheese with fig, spinach and walnuts. It’s a menu that’s light on fuss and heavy on flavour. And unlike most quick lunches, you won’t need a nap afterwards.
Every week brings new specials, dreamed up by Marc and inspired by what’s in season or simply what’s delicious. There are also tweaks available for dairy-free, vegetarian and vegan diets—this is still Melbourne, after all.
Ô My Crêpe is more than a sweet new opening. It’s a reminder that sometimes, the best meals come folded, not fussed with. Pop in for a bite, and you might just find yourself saying merci on the way out.
Follow them at @omycrepemelbourne and see what’s flipping.
Long before crêpes became a brunch cliché and Nutella became a food group, they were the pride of Brittany—a windswept region in France’s northwest known for cider, salted butter, and doing things their own way. There, two distinct types of crêpes reign: the sweet, golden wheat-based kind, and their darker, earthier cousin, the galette. Made with buckwheat flour, galettes are crisp-edged, nutty in flavour, and often filled with ham, egg and cheese for a fast, satisfying meal. Think less pancake parlour, more French street food staple.
