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.