From Jaques Pepin's Crêpes Suzette to Francis Mallmann's dulce de leche version, here are the best recipes for sweet crêpes.
Food & Wine
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Ricotta Crêpes with Honey, Walnuts and Rose
Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent, which is also called Pancake Tuesday in England. Their floral, aromatic sweetness comes from rosewater and honey, two Middle Eastern ingredients that Otttolenghi grew up with.
Nichole Birdsall tops these crepes with strawberries, a superfruit high in vitamin C and potent antioxidants, and a creamy, orangey sauce sweetened with a splash of Bonterra Muscat dessert wine instead of sugar.
These spelt crêpes have a delicately nutty flavor and light texture to them and they are delicious served on the sweeter side with a warm drizzling of ganache. Adding just a little bit of peanut butter to chocolate will never fail to wow.
Gluten-Free Crêpes with Strawberries and Mascarpone
Crêpes make for the perfect vehicle for the season’s juicy, luscious strawberries. In this dish, slightly stewed strawberries and creamy mascarpone add just the right amount of decadence and sugar to be sweet without being overbearing or heavy⎯It makes for a perfect go-to brunch recipe.
While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming.