One of the most iconic French desserts conjuring up images of the waiter preparing and flambeing the crepes at the restaurant table. This recipe can be made is stages (e.g. the crepe mixture and sauce the day before) and is quick to make.

Don’t forget to make sure you have something to ignite the brandy as we don’t tend to have matches or lighters always to hand these days!

[gmc_recipe 639]