EPCOT · World Showcase
Breton buckwheat galettes and sweet crêpes with hard cider, in the France expansion behind Remy's, plus a walk-up window.
Last verified July 2026
La Crêperie de Paris opened with the France pavilion expansion in 2021 and does one thing properly: Breton crêperie food. Savory galettes are made with buckwheat flour and filled with ham, cheese, egg, ratatouille or mushrooms; sweet crêpes use wheat batter with chocolate, salted caramel or fruit. Bolée cider is served in ceramic bowls the way it is in Brittany.
The restaurant has two faces. The sit-down dining room serves a prix fixe of a savory galette, a sweet crêpe and a cider or drink. A separate walk-up window sells single crêpes and galettes to go for a fraction of that, and the window is the better-known secret.
The buckwheat batter used for savory galettes is naturally wheat-free, which makes this one of the friendlier kitchens at Walt Disney World for gluten-avoiding diners — confirm your specific needs with the kitchen, but the base recipe works in your favor.
One of the best-value real meals at EPCOT if you use the walk-up window; the sit-down prix fixe is pleasant but you are paying double for a chair.
The dishes this kitchen is actually known for. Menus change seasonally, so treat this as what to look for rather than a guaranteed list.
Prices we have checked ourselves, with the month we checked them. Mark anything here and it saves to your device.
A Breton savory crêpe made with buckwheat batter, folded around ham, Gruyère and a soft egg with the yolk left runny in the centre.
Our take: Order it from the walk-up window rather than the dining room and it becomes one of the best-value real meals at EPCOT. Buckwheat batter is naturally wheat-free — confirm preparation details with the kitchen for your specific needs.
A thin wheat crêpe folded around salted butter caramel, made to order on the griddle at the window.
Our take: Simple and hot and considerably better than the elaborate dessert crêpes beside it on the board. Skip anything topped with whipped cream and sprinkles.
For the dining room, yes on busy days. The separate walk-up window requires none and serves the same crêpes and galettes à la carte.
Savory galettes are made from buckwheat batter, which is naturally wheat-free, and this is one of the more accommodating kitchens at EPCOT for gluten-avoiding guests. Confirm preparation and cross-contact details with the kitchen for your specific needs.
Galettes are the savory version made with buckwheat flour; crêpes are the sweet version made with wheat batter. A traditional Breton meal is one of each with cider.
Substantially. Single items from the window cost a fraction of the sit-down prix fixe and come from the same kitchen, which makes it one of the better value meals in World Showcase.