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Cool ways with crepes
Q. We want a fun, innovative way to feed our wedding guests, what do you suggest?
A. Caroline Taylor says: Sweet fillings on the menu include biscoff spread with milk chocolate and marshmallows and biscoff biscuit with banana, fudge and salted caramel sauce, plus the popular apple and blackberry crêpe served with brown sugar and cinnamon. We have been serving homemade granola pots with fresh berries, berry puree and greek yoghurt which can also be made for vegan guests – they're ideal for breakfast the morning after the wedding.
Savoury crêpes include Wiltshire ham and cheese; pesto, tomato, cheese and rocket and smoked salmon with cream cheese, dill and lemon. Duck with hoisin sauce, cucumber and spring onion or chicken with salsa, guacamole and cheese are other popular choices and so are the mini canapé-style crêpes, perfect for weddings, filled with Wiltshire ham and cream cheese, smoked salmon with lemon creme fraiche and brie with cranberry plus many more combinations. As well as vegan options, delicious gluten-free choices are also available.
Caroline Taylor, Caroline’s Little Kitchen
www.clk.org.uk