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nutella crepe on a plate

Remy’s Sweet Parisian Crepes

Inspired by the opening of La Creperie de Paris and Remy’s Ratatouille Adventure in EPCOT, these sweet chocolate hazelnut crepes are the perfect breakfast, lunch or dinner! Bon Appetit!
Course Breakfast, Dessert, Main Course
Keyword Crepes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 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

  1. In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  2. Place the milk, eggs, vanilla, and butter in a blender. Add the flour mixture and blend until smooth.
  3. 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.
  4. 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.
  5. Repeat, re-greasing the pan as needed, with remaining batter.

Assembly

  1. 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.
  2. Place crepe on a plate with a dollop of whipped cream and a drizzle of chocolate hazelnut spread.