• Crepe flutes with blueberry coulis & caramelised shards


    3 Van Dyck Sweet Crepes
    - 1 cup cream
    - 1½ Tbsp icing sugar
    - ½ tsp vinilla essence
    - 1 Tbsp chopped nuts
    - ½ cup blueberies
    - 3 Tbsp icing sugar
    - ¼ cup water
    - ½ cup sugar
    - ½ cup water
    - ¼ tsp lemon zest
    Strawberry to garnish
    Crepe flutes with blueberry coulis & caramelised shards


    Place the cream, icing sugar & essence into a large bowl & beat until almost over-whipped, then fold in the nuts.

    Combine the blueberries, icing sugar & water in a medium saucepan, bring to the boil, then simmer until thickened. Remove from the heat & pour into a small bowl to cool.

    Put the sugar, water & lemon zest into a medium saucepan, then bring to the boil. Boil the mixture until it turns golden, then remove from the heat & leave to cool until it has thickened slightly. Pour onto a sheet of greased baking paper & cool. Break into small shards. It may need to be spread out on the tray.

    To assemble the dish spread the nutty cream over the crepes, then roll them up.
    Cut into varying lengths & arrange in an upright position on individual plates.
    Spoon or brush a little coulis onto the plates, then decorate with the sugar shards, extra blueberries & strawberry.
    Dust lightly with icing sugar & serve.