Crepe filled with apple compote and cinnamon. Drizzled with chocolate sauce and light sprinkling of cinnamon and icing sugar.. a dollop of cream to garnish.
Crepe filled with asparagus roasted with garlic and oil in aoli sauce. Side salad to accompany and a dollop of aoli sauce to garnish.
Crepe filled with ricotta sweetend with vanilla. Vanilla sauce drizzled on top. A dollop of crean with passionfruit sauce to garnish.
Making the St. Patrick's Day Special Crepe.
No comments:
Post a Comment