Sweet & savory crêpes, Nutella hot chocolate, unique fillings


























"A longtime Brookline crepe shop whose team helped launch the new French bar, this operation has both a neighborhood presence and past experimentation in a short-lived Seaport outpost (2019–2022) where cordial-forward cocktails were explored despite lacking a full liquor license. The partnership’s local roots—nearly two decades in the community—mean crepes remain central to their identity, and staff flexibility allows crepes to be shared with the adjacent bar during quieter times." - Celina Colby
"Coolidge Corner eatery Paris Creperie offers a number of sweet and savory crepes, from classics with butter and sugar to unexpected fillings like mashed sweet potato; you can also build your own. Customers looking for gluten-free options can substitute a buckwheat crepe." - Celina Colby

"Nutella is the name of the game for cocoa at Paris Creperie in Coolidge Corner. The restaurant’s hot chocolate we recommend is made with the rich hazelnut spread, but there’s also a more standard hot chocolate made with Taza chocolate. Mint, vanilla, hazelnut, raspberry, and lavender are available as add-ons, along with whipped cream and espresso shots." - Eater Staff
"With locations in Brookline and the Seaport, this creperie channels Paris through classic and inventive crepes—think lemon curd or Beaujolais wine jelly fillings—paired at the Seaport outpost with an excellent cocktail program curated by a local mixology veteran. Standout drinks include a Champs-Élysées cocktail made with Pineau des Charentes, lemon, chartreuse, white vermouth, honey syrup, and basil; both locations offer indoor dining, takeout, and delivery." - Nathan Tavares
"Known as a cozy cafe in Coolidge Corner, the Brookline outpost has found success serving French crepes — there are crepes galore — and is especially noted for its Nutella frozen hot chocolate; Nick Mallia, a 15-year employee who runs the catering arm, is a central figure in the business and behind its expansion efforts." - Dana Hatic