Without garnish, crêpes are just thin pancakes. Dress them up and they become a gorgeous dessert.
I made crêpes early this morning intending to serve them for breakfast. I was going to brush the crêpes with applesauce, fill them with poached apple slices, sprinkle them with powdered sugar, and serve them. But the remaining block of dark chocolate on the kitchen island was calling out. It was like a magnet and I couldn’t keep my eyes off it. So, I gave in. And the crêpes, as garnished, were more dessert crêpes than breakfast crêpes. I still served them for breakfast though. Who said you can’t have dessert for breakfast anyway?
Recipe: Dessert crêpes with applesauce and dark chocolate ganache
- Following the basic crêpes recipe, make the crêpes. As each one cooks, fold in half then into quarters. It’s easier to handle crepes while still hot.
- Set the crepes aside. You don’t need to arrange them like so… I was just playing with the camera.
- Heat a quarter of the applesauce and a quarter of the honey in a small frying pan, keeping the heat low. Stir. Add three crepes and allow them to soak up some of the sauce (see the first photo). Flip them over and cook just until heated through. Repeat for the rest of the crêpes.
- Arrange the crêpes on a plate. Drizzle with ganache and serve.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4