I love dessert crêpes (they’re on my top 3 favourite desserts list). They’re easy to make at home and you can use any combination of toppings and fillings that you like. There are several different ways to fold a crêpe, so I suggest doing a google search to choose a method you like. I usually copy my favourite dessert place, Demetre’s, Toronto, ON, by making large crêpes and folding them in half over ice cream and fresh fruit. I also love crêpes that have been filled with a layer of nutella and sliced bananas. And the next time I indulge, I’ll post a recipe for crêpes suzette. [The Tibos electric crêpe maker (made in Germany) is on my wish list.]
Crêpes served with ice cream, fresh fruit, whipped cream and strawberry sauce
Prepare the dessert crepes batter as per Julia Child’s recipe below.
Make strawberry sauce (recipe below) and set aside to cool. (Or prepare any of your favourite sauces, ie. chocolate, caramel, raspberry, etc.)
Whip 3/4 cup heavy cream with 1 tbsp granulated white sugar and keep in the refrigerator until ready for use. If you have leftover whipped cream, you can freeze it (see here for instructions)!
Cut up or slice fresh fruit of your choice and set aside. (Or prepare a different filling of your choice, ie. nutella and banana slices) Prepare additional toppings of your choice, ie. nuts, brownie bits, chocolate chips, etc.
To cook the crepes:
Heat a large non stick pan over medium high heat. Ladle enough batter into the pan to coat the bottom of it. Swirl the pan immediately to spread the batter evenly. Then cook until you start to get air pockets underneath the crepe and it lifts off easily from the pan. Do not overcook or your crepe will brown. Flip the crepe over in one quick motion (this may take a few tries before you get the hang of it) and cook the other side until just cooked through. Do not brown the crepe. Slide the crepe onto a large plate.
On one half of the crepe, add the fillings of your choice (ie. a large scoop of ice cream and fresh fruit or nutella and banana slices). Fold the top half of the crepe over the fillings. Top with whipped cream, sauce(s) of your choice, additional fruit and/or other toppings, and a dusting of powdered sugar. Serve immediately.
Dessert Crepes (Crêpes Fines Sucrées) Recipe
makes 10 to 12 crepes (6″ diameter); by Julia Child from Mastering the Art of French Cooking
3/4 cup milk
3/4 cup cold water
3 egg yolks
1 tbsp granulated sugar
3 tbsp orange liqueur, rum, or brandy (Note: I use Cointreau)
1 cup flour (scooped and leveled)
5 tbsp melted butter
Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hours or overnight. (Note: I left the batter overnight.)
Strawberry Sauce Recipe
approximately 500 g (or 1 package) frozen strawberries, thawed and strained (don’t reserve the liquid)
1/3 cup granulated white sugar
1/4 cup water
1 tsp lemon juice
In a large pot, over medium high heat, bring the strawberries and water to a boil. Add the sugar and lemon juice and stir until the sugar has dissolved. Stir constantly until the sauce thickens. Then remove from heat and use a blender or a hand-held blender to puree the sauce until smooth. Adjust sugar and lemon juice to taste and reheat if necessary. Allow the sauce to cool before use. Store in the refrigerator.