Founded in Houston in 2012, Sweet Paris Crêperie & Café has built a loyal following by bringing a slice of Parisian café culture to everyday dining. Created by husband-and-wife team Allison Chavez and Ivan Chavez, the fast-casual concept blends chic, European-inspired spaces with an all-day menu of sweet and savory crêpes, coffee, and cocktails. One of the menu favorites, the Dubai Chocolate Crepe, began as a seasonal special but quickly became too popular to retire. Now a permanent fixture on the menu at all eight Houston locations, it captures everything Sweet Paris does best: indulgent flavors, thoughtful textures, and a little everyday escape. sweetparis.com
The Crepe
At Sweet Paris, the Dubai Chocolate Crepe starts with a back-to-basics approach. The batter follows a traditional French-style recipe made with flour, eggs, milk, butter, and just a touch of sugar, keeping things simple and classic.
“Our crepe batter is made from a traditional French-style recipe using simple ingredients,” says Jonathan Youmans, Director of Operations.
Each crepe is prepared the traditional way, with batter poured onto a hot griddle and spread thin in a circular motion. The result is a delicate, evenly cooked crepe with that signature light texture.
The Filling
The crepe is filled with a signature pistachio cream blended with toasted kunafa, a finely shredded phyllo dough used for its crisp texture. The kunafa is toasted until golden, adding a light crunch that is a great contrast to the smooth pistachio cream.
The Toppings
Once folded, the crepe is topped with pistachio and Belgian chocolate sauces, followed by freshly crushed pistachios and a sprinkle of toasted kunafa. According to Youmans, the combination gives each bite a mix of crunch, creaminess, and just enough sweetness.
The Ice Cream
On the side, a scoop of vanilla bean ice cream rounds everything out. “Vanilla bean ice cream was chosen to complement, not compete with the crepe,” Youmans says. “Using real vanilla bean gives a deeper, more natural flavor that improves the chocolate and pistachio without overpowering them.”