Happy Friday! We’re only a week away from the official opening of Remy’s Ratatouille Adventure and La Creperie de Paris in EPCOT! I’m so excited by these new additions to the France Pavillon and to celebrate I whipped up a batch of sweet crepes. Inspired by the crepes served at La Creperie, these sweet crepes are filled with Nutella and served with a dollop of whipped cream! The perfect Parisian treat!
Crepes are one of my favorite French foods. One of my favorite parts of visiting Paris was sitting in the park and eating a fresh banana Nutella crepe from a street vendor. In addition to sweet crepes, there are also savory versions, like ham and cheese. La Creperie de Paris, the new restaurant in EPCOT, serves both sweet and savory crepes as well as hard cider.
While these crepes are inspired by the ones served at La Creperie, they are not a copycat as I used all-purpose flour and not whole wheat. Similar to the Gourmande crepe served at the restaurant, this Nutella filled crepe is served with whipped cream. If you’d like, you could even add some fresh fruit, such as sliced bananas or strawberries!
I find the quickest and easiest way to make crepe batter is to use the blender. Since you want the batter to be very smooth, it’s an easy way to get all of the lumps out.
To make the batter, first whisk together the flour, sugar, baking powder, and salt in a small bowl. Next, place the milk, eggs, vanilla, and butter into the blender. Add the flour mixture and then blend until smooth.
Heat a 6-8 inch frying pan over medium heat. Add some butter to grease the pan. Once the butter has melted, pour about 1/4 cup of batter into the pan, rotating the pan as you pour so that the batter spreads out into a thin layer.
Cook the crepe until it removes easily from the pan, about 1-2 minutes. Flip and cook for an additional 1-2 minutes, until golden. Repeat this process, re-greasing the pan as needed, until all the batter has been used.
To fill the crepes, spread a layer of chocolate hazelnut spread, I used Nutella, on one side of the crepe. If you’re adding fruit, add spread the fruit slices on top of the Nutella. Fold the crepe in half, and then half again to create a triangle shape. If desired, serve with a dollop of whipped cream, a drizzle of Nutella over the top or fresh fruit.
Bon Appetit!
Remy’s Sweet Parisian Crepes
Ingredients
Crepes
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Filling
- chocolate hazelnut spread (Nutella)
- whipped cream
Instructions
Crepes
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In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
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Place the milk, eggs, vanilla, and butter in a blender. Add the flour mixture and blend until smooth.
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Heat a 6-8 inch frying pan over medium heat. Add some butter to grease the pan. Once the butter has melted, pour about ¼ cup of batter into the pan, rotating the pan as you pour so the batter spreads out into a thin layer.
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Cook the crepe until it removes easily from the pan, about 1-2 minutes. Flip and cook for an additional 1-2 minutes or until golden.
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Repeat, re-greasing the pan as needed, with remaining batter.
Assembly
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Spread a layer of chocolate hazelnut spread onto a crepe. Fold the crepe in half, and then in half again so that you have a triangle shape.
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Place crepe on a plate with a dollop of whipped cream and a drizzle of chocolate hazelnut spread.