First Taste: Good Girls Go to Paris Crepes

Just east of Woodward at John R., the intoxicating aroma of creative griddle cooking fills the city air and smiling patrons can be seen forming a line outside Good Girls Go To Paris Crepes eagerly awaiting their opportunity freshly-made crêpes filled with a plethora of ingredients. 

The small carryout-only crêperie is the brain-child of Torya Blanchard, a French teacher turned crêperie owner, who was inspired to stop teaching French and start making crêpes in Detroit.

Her staff, a few women who have the French look down wearing knit hair nets and aprons, scurry around the small venue. 

This place is somewhat intriguing because of its refreshing minimalist approach. Blanchard says she wrote the menu up the night before they opened, and the place has not really advertised. Their success is all from word of mouth.

All of the ingredients are bought fresh daily at Eastern Market by Blanchard or one of her “girls.” All of the crêpes are cooked to order, using a traditional crêpes “rake,” on the single cast-iron crêpe griddle. The crêpes are made French style, with a blend of buckwheat and white flour, so they taste a little nuttier and earthier than American-style crepes. 

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