Basic Crêpe Batter

In a bowl or blender, quickly mix together the eggs, milk, water, flour, butter and salt, until a smooth batter is formed. Let it rest for at least 30 minutes and then sieve.

Melt a little butter in a non-stick heavy based frying pan, and turn it to coat the bottom thoroughly. Get rid of the excess fat. Pour in a ladleful of batter and quickly turn the pan again to coat the bottom. You can add a bit more batter if you’ve got any holes in your crêpe. After about a minute, flip the crêpe to the other side and cook for a further 30 seconds. Transfer to a plate, covered with a kitchen towel. Repeat this over and over until the batter is finished. You can serve it with either savoury or sweet fillings.

Crêpe Suzette

Make the crêpes using our basic crêpe recipe. Zest the oranges, being careful not to reach the bitter white pith. Then, squeeze four of them and drain the juice. Peel and cut the remaining oranges into sections (without any skin). Coat the bottom of a heavy based frying pan with the sugar over a low heat, until the sugar starts melting into a golden caramel. Add the orange liqueur and carefully tilt the pan to light the alcohol. When the flames go out, pour in the juice and zest and let the liquid reduce by half. To finish, place a crêpe into the pan, fold it in half and in half again. Repeat this with another 3 crêpes until you cover 4/4 of the pan. Transfer to serving plates and garnish with the orange sections. Carry on with the rest of the crêpes.

Blackberry Pecan Muffin

In a bowl, beat the eggs with the cream and zest. Sift the flour with the baking powder and sugar, and mix in the berries and the nuts. Start combining this dry mixture with the egg one and, when you get to two-thirds of it, add the melted butter and carry on with the rest of the flour. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Blueberry Oat Muffin

Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Basic Berry/Nut Muffin

Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.

Chocolate Chips Muffin

Lightly whisk the eggs, cream, brown sugar and zest in a bowl. Sift the rest of the dry ingredients together and add 3/4 of the chocolate. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full, sprinkle with the rest of the chocolate and bake in a 190C oven for about 20min or until a toothpick comes out clean.

Devil’s Food Cupcake with Cream Cheese Icing

Preheat the oven to 180C. Line your muffin pans with the muffin paper cups. Sift together the flour, baking soda, baking powder and salt. Mix in the sugar and brown sugar. In a food mixer, beat the eggs and start adding the dry ingredients, 1/3 at a time. When they are finished, add the butter and the coffee, dissolved in the warm water. Sift the cocoa powder and mix it in to the dough. Fill two-thirds of each paper cup and bake for about 15min or until a toothpick comes out clean. To prepare the icing, mix the cream cheese and icing sugar in a food mixer, until well blended. Reduce the speed and add the vanilla extract and lemon juice. Let the cupcakes cool a bit before covering them with the icing.

Roast Rhubarb and Custard

Preheat the oven to 200C. Trim the rhubarb and cut it into 2 inch pieces. In an ovenproof dish, drizzle the rhubarb with the orange juice and mix it with the sugar. Roast in the oven until soft and caramelized. Meanwhile, make the custard. Scrape the seeds from the vanilla pod. In a heavy-based saucepan, heat the cream with the pod. Allow it to simmer for 5 minutes. In another bowl, beat the egg yolks, sugar and vanilla seeds until pale and thick. Pour a 1/3 of the hot cream into the egg mixture, whisk and pour back to the pan with the remaining cream. Over very low gentle heat (or over a bain-marie), stir the custard constantly with a wooden spoon or spatula. It will be ready in 5 to 8 minutes, when it will coat the back of a spoon. Serve with the roasted rhubarb.

Rhubarb Raspberry Pie

Sift the dry ingredients together in a bowl. Add the butter diced and rub with your fingers until you get a crumbly texture. Add the water and egg and mix just enough to get a firm dough. Cover with cling film and rest in the fridge for 30min. On a lightly floured surface, roll out the dough to a 1/2cm thickness, lay it over a 25cm pie mould, push it down and press the edges with your fingers. Line the dough with cling film (or parchment paper) and fill with dry beans. Bake in a 180C oven for 10min, then remove the beans and keep baking until golden (about 15min). To make the filling, cut the rhubarb into 1 inch pieces and add to a pan with the sugar, lemon juice and 1/2cup water. Cook until you get a smooth and thick rhubarb paste. Fill the pie and decorate it with the fresh raspberries.

Trifle

Make the custard (according to our basic recipe or the manufacturer’s). In a food mixer, whip half of the cream with the 1/3 cup of sugar and half without it, until it forms peaks. Mix the non-sugared cream into the custard. Heat the 35g sugar with the water until dissolved and let it cool completely. Add the rum and sherry. Cut the sponge cakes into cubes and toss them in a bowl with the alcoholic syrup. Assemble the trifle: in one big glass (or 6 small ones), layer half of everything: jelly, cake cubes, fruits, custard+cream mixture and repeat it until you reach the top. Finish with the sweetened whipped cream and drizzle the sliced roasted almonds over it.