Dessert is kind of a big deal in our household. I don’t think I can remember a day that has ever ended without a little something sweet after dinner. And dessert while we’re on vacation? Well, I can’t lie – we may or may not indulge in sugary treats multiple times a day. After all, calories don’t count when you’re on vacation! Lately, we end almost every Epcot park day with a stop at the Crepes des Chefs de France kiosk in the World Showcase. We could have eaten dessert already at dinner and snacked our way around the park all day long, but we will always manage to find a way to make room in our bellies for their crepes. (Because again, vacation calories don’t exist, right??) Crepes at this popular snack location are made to order and can be as simple or as decadent as you so desire. My oldest son loves the crepe filled with strawberry preserves, while the rest of us usually go all out and order the Nutella crepe topped with chocolate, vanilla, or swirl soft-serve ice cream.
My kids struggle through March like clockwork every year. It is an entire month with no days off from school to look forward to, and the weather where we live tends to be lousy at this time of year as well. During a recent mid-week slump I decided to surprise them with homemade crepes in an attempt to boost their spirits. One of my favorite parts about making this dessert was the opportunity to call on two of my loves, Disney and books. I love children’s books and have been collecting them since before my own children were born. Once I had set my sights on making crepes for the kids, I knew I didn’t need to spend hours scouring the internet for a recipe – I went straight to one of our favorite books, Monica Wellington’s Crepes by Suzette. Written and illustrated by Wellington, this wonderful story gives children a glimpse into a day in the life of a Parisian crepe maker named Suzette. A delicious and easy-to-follow recipe for crepes is also included at the end. Before too long I had a batch made and assembled for all of us, which we then enjoyed while fondly reminiscing about memorable days spent at Epcot.
If you’d like to try making your own crepes at home but are unable to get a copy of the book, click on the link below for the recipe and instructions on Monica Wellington’s website:
https://www.monicawellington.com/activities-and-recipes
I doubled her recipe and poured 1/2 cup of batter onto a 12-inch frying pan, and that made eight crepes. Then fill them and top them however you wish. Sliced fresh fruits and berries, chocolate, caramel sauce, fruit jams, sweetened whipped cream, yogurt, powdered sugar, ice cream – the possibilities are endless! Get creative and enjoy!
