Ingredients
12 Marcel’s Crepes (sweet or gluten-free), folded into quarters
350ml double cream, whipped
2 punnets of strawberries (sliced)
1 egg yolk
1 tbsp caster sugar
2 tbsp champagne or sparkling white wine
Method
MarceFold the crepes into quarters and arrange onto a plate.
Fill each pocket with whipped cream and strawberries.
To make a sabayon, bring a pot of water to the boil.
Whisk the egg and wine together in a heatproof bowl and then whisk in the sugar. Whisk over a saucepan of boiling water until very thick and foamy -be careful not to scramble the eggs!
Serve immediately by drizzling all over the crepes, cream and strawberries.
