Brunch & Breakfast
Dubai Chocolate Crêpes
Thin, delicate crêpes spread with warm pistachio cream, folded and drizzled with melted milk chocolate, then scattered with crispy golden kataifi for the ultimate brunch indulgence.
Step-by-step instructions
Make batter
Blend flour, eggs, milk, melted butter, sugar and salt until smooth. Rest in the fridge for 30 minutes.
Cook crêpes
Heat a non-stick 20 cm pan over medium-high heat. Lightly butter, then pour a small ladle of batter and swirl to coat. Cook 1–2 minutes per side until lightly golden. Repeat.
Toast kataifi
Toast kataifi in butter in a separate pan until golden and fragrant. Keep warm.
Warm pistachio cream
Gently warm pistachio cream in a small saucepan or microwave until just pourable. Do not overheat.
Fill and fold
Spread warm pistachio cream over each crêpe and fold into quarters or roll into cylinders.
Top and serve
Arrange on plates, drizzle generously with melted chocolate and scatter kataifi over the top. Serve immediately.
💡 Dubai Bar tip: Rest your crêpe batter for at least 30 minutes before cooking — this allows the gluten to relax, giving you more tender, flexible crêpes that won't tear when folding.
Practical notes for Dubai Chocolate Crêpes
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Store in an airtight container in a cool, dry place unless the filling contains ingredients that require refrigeration. Let chilled chocolate come toward room temperature before serving for fuller flavour.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Crêpes ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides