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Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

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Crêpes, thin French pancakes, are underutilized in this country as a basic dessert component. Ice cream, fruit throughout the year, toasted nuts, creamy fillings, and sauces can all be put on or in crêpes to create a multitude of distinctive desserts. Let your imagination be your guide. Replacing some of the flour with cornstarch produces lighter crêpes.