I almost always serve Hotcakes, Pikelets, Scotch Pancakes and Crepes with a sweet topping of some kind. Lemon and sugar is the classic topping for crepes and large pancakes. As a child I remember assembling them at the table; we sprinkled our own sugar, squeezed over the lemon juice by hand, rolled them up, and munched away. And for pikelets nothing beats simple honey and butter.
But if you’re looking for something a bit more fancy then try a combination of a sauce, fresh fruit and a creamy complement. The most common combination at our home is Nutella, chopped bananas and Vanilla ice cream, but Maple Syrup is never far away.
Here are a bunch of options.
Sauces, spreads and syrups
I said “sauce” but actually it should be sauce, spread or syrup. Common choices include:
- Nutella (hazelnut and chocolate spread)
- Maple syrup.
- Melted chocolate
- Raspberry sauce: blend fresh raspberries with some sugar
- Wendy’s Chocolate Sauce
- Runny honey
- Golden syrup sauce: 2 tablespoons golden syrup, 25 grams butter and the juice of 2 lemons.
Fresh fruit options are:
- Bananas. Can be chopped raw or cooked whole to soften (BBQ, grill, or microwave).
- Strawberries – fantastic with raspberry or chocolate sauce
- Mixed Berries
Less healthy is Honeycomb (e.g. a roughly chopped Crunchy Bar). Ok this is obviously not a fruit but it serves the same purpose when on a crepe.
You might want to combine this layer with chocolate of some kind.
It isn’t essential for taste but you can add a dusting of icing sugar to the top:
- 1 teaspoon Icing Sugar
- 1 teaspoon Icing Sugar mixed a pinch of Cocoa Powder
Perfect with something creamy:
- Ice Cream – I prefer Vanilla
- Whipped Cream
- Crème Fraise
- Mix of 50:50 Crème Fraise and Plain Yoghurt