A true classic of French cuisine, Crêpes Suzette is a spectacular dessert, especially if you ignite the sauce at the moment of serving.
Poppy seeds add a delicious pop to this creamy, elegant lemon curd crepe cake topped with vanilla blueberries. Serve this for your loved ones on a special occasion.
Treat yourself this morning with gorgeous French-style spelt crêpes with poached pear and blueberries.
The crêpes can be made a day ahead, layer them between sheets of baking paper, then cover and store in the fridge. Note
For a quick and easy chocolate sauce, melt 1/2 cup cream with 1/3 cup chocolate pieces in a small saucepan, stirring well. Note
Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!
Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.
You could use frozen ready-made crepes, or freeze your own. The filling needs to be made on the day of serving. Note