Sweet Crêpe Recipes

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.

To give his crêpes a subtle, nutty flavor, Mike Price browns the butter for his batter. "Any jam will go with hazelnuts and chocolate," the chef says. "You can't screw that up."

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 crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

Pastry chef Nicole Krasinski adds sherry vinegar to make a tangy caramel sauce, which she drizzles over peach wedges and buttery-crisp crêpes. Apricots would also work here.

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.

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.

Tangy lemon curd is spooned over these warm ricotta filled and poppy seed studded crêpes. They are light, colorful, and perfect for an Easter brunch and buffet.

Pan-fried bananas in sweet, spiced butter make for an extra decadent and wonderfully fragrant treat to spoon over crêpes.

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.

"We Argentinians have a very sweet tooth," says chef Francis Mallmann about this dessert of delicate crêpes filled with the Latin caramel sauce dulce de leche and topped with whipped cream.

Stack multiple sweet crêpes to make a crêpe torte with Mexican chocolate.

Make the perfect caramel dessert with dulce de leche filled crêpes.