COOK CLUB: Breakfast works for dinner, so why not for dessert?

Breakfast for dinner is a way to turn dinner on its head and make a boring weeknight a bit more festive. So, why not treat dessert with the same flair and serve a common breakfast dish for dessert?

For this month's Gazette KCRG Cook Club recipe, Earl Grey Crepes with Peach Sauce, we were inspired by French crepes, which are easily transformed into an end-of-the-meal treat. Walk into almost any cafe in Paris and you will find dessert crepes on the menu. Chocolate, sweetened ricotta and fruit are common fillings. We chose in-season peaches for our filling allowing their natural sugars to bring the sweetness to our dessert. Of course, we had to top it off with a smattering of powdered sugar but you could even take this dessert into an even more decadent realm with homemade whipped cream.

Crepes often get a bad rap for being testy and difficult to make. These thin, more delicate pancakes are as simple as their ingredients (which is often just milk, flour and eggs) when done in a good pan. No, you do not need to go buy a special crepe pan. All you need is something you probably already have in your cabinet - an 8-inch non-stick pan. Heat the pan over medium-high heat, brush with melted butter and then pour in your crepe batter. The first few crepes are often destined to be gnarly so don't be discouraged. Keep going and you will soon discover the thrill of crepes, which cook in a matter of seconds.

While you can only make one crepe at a time, they do cook quickly and can be kept warm in the oven while you work. Crepe batter is meant to be made ahead and sit for at least an hour so you can easily make the batter earlier in the day or even the night before and cook up a few crepes for a post-dinner sweet. Crepes even do well being cooked ahead, kept in the refrigerator or freezer and warmed up in the oven before serving.

Whether savory or sweet, crepes always feel like a celebration and are a stellar addition to anyone's repertoire. You no doubt will feel transported to a Parisian kitchen while making this dainty dish. You may even be daring enough to flip your crepe into the air. Bon appetit!

Earl Grey Crepes with Peach Sauce

Serves 4 to 6

Crepes

1/2 cup water

1 bag of Earl Grey tea

3 eggs

3/4 cup milk

5 tablespoons butter, melted

1 1/4 cup flour

2 tablespoon maple syrup or honey

1 teaspoon vanilla extract

1 teaspoon finely ground loose leaf Earl Grey tea

Powdered sugar for serving

Peach slices for serving

Peach Sauce

2 cups peaches, peeled and sliced

2 teaspoon lemon juice

1 tablespoon honey (optional depending on the ripeness of your peaches)

For the crepes: Place water in a small pot on a stove and bring to a boil. Take pot off the stove and place tea bag in the water to steep. Steep for 10 minutes.

Place eggs, milk, 3 tablespoons of melted butter, flour, maple syrup, vanilla extract and steeped tea in a blender and pulse until all ingredients are incorporated. Pour into a bowl and stir in loose leaf tea. Cover and place in the refrigerator for at least an hour or for up to 24 hours.

When ready to make crepes, remove the batter from the refrigerator and whisk. Place an 8-inch non-stick pan over medium heat and brush with a bit of the melted butter. Pour 1/4 cup of the batter into the center of the pan and lift and swirl the pan to spread the batter. Place back on the stove top and allow to cook for about one minute or until the crepe starts to bubble and the edges start to lift off the sides. Use spatula or fingers to flip and cook for about 30 more seconds. Lift out and place on a plate to cool. Continue this process (buttering the pan only every other crepe) until all the batter is gone. If not serving immediately, place crepes in a 200 degrees oven to stay warm.

Make peach sauce and fill each crepe with a heaping tablespoon of the filling. Fold the crepe in half and then in half again. Put one or two crepes a plate and sprinkle with powdered sugar and extra peach slices.

For the peach sauce: Place 1 cup of the peaches, juice and honey (if needed) in food processor and puree. Add additional cup of peaches and pulse a few times until peaches are just chopped. If it seems too thick, add water a teaspoon at a time to thin slightly.

Can be made ahead and stored in the refrigerator for 3 to 4 days.