Crepes are so easy, with just a few ingredients to make what the French consider to be their national dish. Who doesn’t have a weakness for the ole French crepe? They originated from Brittany in the North West region of France and were called gallettes meaning flat cakes. Yet some things never get old. I’ll take my crepes any which way, with lemon and sugar, nutella, jam or even plain yogurt but this recipe has become a firm favourite. It’s beautiful sweet with honey and little bit luxe when paired with mascarpone.
Hit the link for the recipe over at sbsfood.
http://bit.ly/2o0mmmR
Photography: Brett Stevens Food Chef: Angela Devlin
Recipe: Anne Marie Cummins Styling: Marcus Hay
You might like these…
Chamomile and Strawberry Jam Shortbread
Rose and Raspberry Ripple Meringues
Matcha and Mandarin Bundt Cake