Crepe Pockets with Strawberries, Cream and Champagne Sabayon (GF)


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


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.