If the crêpes are not freshly made, wrap in foil and warm in a low oven for 10 minutes.
Spread each warm crêpe generously with about 2 tbsp lemon curd.
Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.
Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away
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.