oiled baking sheet (if it requires further baking), or on plates seam side down if ready to serve.

When the filling is just a smear, like lemon juice and sugar or an apricot jam, you can

present crêpes still another way. Spread the filling over the surface and fold the crêpe over the

filling into half. Fold in half again to make a quarter of a circle. Serve as is, dusted with powdered

sugar, cinnamon, cocoa or anything that complements the filling.

Crêpes are best warm, though when you munch on the leftover crêpes from your refrigerator

the day after the dinner party, you realize they taste pretty good cold, too. Most crêpes benefit from

a generous coat of melted butter brushed on their surface before rewarming them. This creates a

slightly crispy top surface with a rich brown color, shiny glaze and a hint of browned butter. The

crêpe still remains soft underneath.

Crêpes don’t like to be nude. Dress them up at least with a light dusting of icing sugar, or,

for a classier look, add a sauce. Choose one that complements the filling. First, nap the plate with a

dab of sauce before placing the crêpe over it, then drizzle or streak or just splash more sauce over

the crêpe, and you have a magnificent-looking dessert. You can even use two different sauces—

perhaps a fruit sauce on the plate with a zig-zag of chocolate syrup to dress up the crêpes

themselves.

Count on one crêpe per guest with a few extras for seconds for people having more than one

sweet tooth. Make sure to use a generous portion of filling, the essence of this dessert. The wrap is

only to hold in the filling.

The filling for dessert crêpes can be as simple as a sprinkling of sweetened cocoa, or

elaborate with ground nuts, chocolate, cheeses, eggs, spices and zest with a harmony of flavors.

Crêpes are exceedingly versatile and suitable for any meal: breakfast, brunch or lunch as an entrée

whether it is slightly sweetened or savory, or as dessert for lunch or dinner. Crêpe buffets, where

you provide the crêpes and a choice of fillings, are in high esteem, too. You can either stack the

previously prepared crêpes on a serving dish or prepare them as the center of attraction while your

guests watch. They may be the element of a great, memorable buffet party.

Storing them

You can prepare both crêpes and most fillings days in advance. They are best filled shortly

before serving, though they hold well for hours even with filling. Good crêpes will not get soggy

even with a very moist filling. If you decide to fill them early, pop them in the oven just before they

go on the table. Some crêpes are fine served at room temperature.

Unfilled well-wrapped crêpes also freeze well and defrost in minutes, which makes a

good reserve dessert course when you just don't have time to whip up anything else. Remove

them from the refrigerator or freezer, sprinkle lightly with water, wrap tightly in aluminum foil

and heat them in a 350°F (180°C) oven until very warm, about 10 minutes. Without this heating

they are a little too stiff, hard to roll or fold.

Yeast-Leavened Desserts

Europeans commonly serve yeast-leavened sweets as desserts. To North Americans, items

like yeast-leavened coffee cakes (German kugelhopf and its French next of kin, baba au baba, or

savarin) or sweet doughs with a filling are more apt to be on the breakfast table or served with an

afternoon coffee.

The most basic yeast-leavened dessert is a sweet bread dough with a filling of nuts, fruits,

Serious Kitchen Play