Lemon Curd & Raspberry Crêpes

Ingredients

Crêpes

• 6 Large French Crêpes

For the filling

• 12 tbsp Bonne Maman Lemon Curd
• 300g fresh raspberries
• Icing sugar to dust
• 6 tbsp crème fraiche or vanilla ice-cream
• zest of 1 lemon
• 25g toasted shredded almonds
• a few sprigs of fresh lemon thyme

Method

1. If the crêpes are not freshly made, wrap in foil and warm in a low oven for 10 minutes.

2. Spread each warm crêpe generously with about 2 tbsp lemon curd.

3. Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.

4. Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away

Cooks tips

1. If fresh raspberries are out of season use thawed frozen berries.

   Add a splash of Crème de Framboise or Crème de Cassis to the berries before using.

   For extra flavour and crunch, stir a tablespoon of toasted almonds into the crepe batter before cooking.