Choosing between a galette and a crepe can be a tough decision, especially when they’re both expertly crafted on the famous low-edged circular skillet. To aid in your dilemma of whether to indulge in the savory buckwheat galette or the sweet wheat flour crepe, Le Point, the renowned French magazine, has unveiled its top five spots for savoring this Breton specialty in Paris. Now, all that’s left is to decide which type of cider to pair with your galette or crepe.

BRETONS, for Le beurre-sucre

Jeremiah Hory is on a mission to share the essence of Breizh. Hailing from Saint-Malo, France, this passionate thirty-something has curated the finest products from Bretagne at Bretons. Their classic yet divine beurre-sucre (4.50 euros), folded elegantly like a wallet, is a sweet indulgence crafted with the delicate wheat flour from the Saint-They miller, stone-ground by Stéphane Moalic, the exquisite butter from David Akpamagbo’s Ponclet, and a hint of organic brown sugar. — 56 avenue de la République, 75011

Breizh Café, for La complete

Nestled in their cozy enclave with just 20 place settings near the Porte de Versailles, Anne-Laure Olphe-Galliard and François Gayrin tantalize taste buds with la Captaine (11.50 euros). This dry and crispy “galette kraz” emanates an irresistible aroma, thanks to a trio of smoked fish (herring, salmon, tuna) from the maison of Lucas de Quiberon, accompanied by a fresh salad of seasonal vegetables. — 14 rue de Cadix, 75015

Brutus, for La Jeanine

“Crêpophiles.” That’s the bold claim on their storefront, and Maxence Moscodier, Charles Balloffet, and Vincent Gouedard have every reason to be confident. After tasting their galettes named after their grandmothers and great-grandmothers, we were convinced too. Our top pick is La Jeanine (12 euros): a pan-fried delight featuring andouille de Vire, emmenthal cheese, apple, onion confit with cider, and whole-grain mustard cream. — 99 rue des Dames, 75017

Krügen, for La tatin

Youenn Le Lay has infused his restaurant with memories from his childhood on the Île du Finistère. Bringing a piece of his heritage to Avenue Parmentier, this Penmarc’h native masters the art of kouigns — the Breton version of pancakes — using wheat flour from the Charbonnière mill. Don’t overlook La tatin (9 euros) with flambeed apple, whipped cream, praline, and salted butter caramel. — 58 rue de la Fontaine-au-Roi, 75011