For a touch of indulgence, try the classic – but very easy – French dessert crêpes Suzette. Microplane graters have virtually replaced old-fashioned citrus zesters, but I prefer long thin strips of orange zest in my crêpes Suzette sauce; zesting the oranges over the pan means you collect all the aromatic oil from the skin as well as the zest. Try a slightly sweet, lightly sparkling moscato, such as Michele Chiarlo Nivole Moscato d’Asti, for a great wine match.
Serves 4
Share page on:
We noticed you're visiting from United States (US). We've updated our prices to United States (US) dollar for your shopping convenience. Use Australian dollar instead. Dismiss