Serves 2-4, Vegetarian
A decadent breakfast or brunch fit for a queen. Light as a feather crepes, topped with a medley of berries coulis, rich mascarpone and two of our Umami Larder favourites - Bourbon Pecans in a rich toffee sauce and a sprinkle of our Sweet Cardamom Rose Dukkah. This dish is sinfully good.
Ingredients
- 1 packet of sweet crepes, (we'd recommend these from Vetro)
- 120g pot of mascarpone
- 2 tbsp of our Umami Larder Sweet Cardamom and Rose Dukkah for topping
- 1 tbsp of icing sugar, for dusting
Berry Coulis
- 1 cup blueberries, frozen
- 1 cup raspberries, frozen
- 1 tbsp maple syrup
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Zest and juice of ½ orange
Bourbon Pecan Toffee Sauce
- 1 cup sugar
- ¼ cup boiling water
- 50g butter
- ¾ cup brown sugar
- ½ cup coconut cream
- ½ tsp vanilla
- ½ cup crushed our Umami Larder Bourbon Spiced Pecans
Method
Berry Coulis
Warm the berries, maple syrup, icing sugar, vanilla extract, orange juice and orange zest in a saucepan. Bring to a low simmer for five minutes, stirring occasionally. Once the ingredients are well combined and the berries begin to break down, remove from heat and allow to cool. When cooled, whiz together in a blender until smooth. This can be kept in the fridge for 3-4 days.
Bourbon Pecan Toffe Sauce
In a pestle and mortar, crush the 1/2 cup of Bourbon Spiced Pecans to a chunky crumb. Set aside.
Place first lot of sugar into a pot, gentle heat till it turns golden in colour. Carefully pour over the boiling water and stir until smooth. Add in the butter, brown sugar and whisk until incorporated. Finally, stir in the vanilla, coconut cream & the crushed Bourbon Spiced Pecans. Remove from heat.
Assembly
Wrap the sweet crepes in tinfoil and warm in the oven for a few minutes. When ready, place one on a large plate, top with a spoonful of the berry coulis and a dash of toffee sauce. Place another crepe on top. Repeat this twice more, finishing with a dollop of mascarpone, more berries and a swirl of Bourbon Pecan Toffee sauce. Allow it to run down the stack of crepes and onto the plate.Dust with icing sugar then sprinkle a generous serving of the Sweet Cardamom and Rose Dukkah over top.
Serve whole or slice carefully into wedges and plate with extra berries on the side. Enjoy!
