The first cooked side of the crepe is the ‘best’ side.
Thick, creamy and refreshing on a sunny day.
Serve this as a dip with raw vegetables or wholewheat toast fingers, or swirl on to a dark lentil or tomato soup.
This makes a wonderful sauce for salads, fish, pasta and even as a filling for toasties!
A lovely fresh-tasting soup, ideal for spring or early autumn.
The parmesan brings out the flavours of the courgettes, but don’t boil or microwave after the cheese is added or it will begin to coagulate.
Try to buy fresh seasonal and organic ingredients. Be adventurous, make up your own soups with favourite ingredients and seasonings.
If you happen to have a golden, mellow, more complex tequila in your drinks cupboard, this is the time to use it.