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Traditional French crêpes are given a beautiful twist in this crêpe recipe from Pascal Aussignac. Pascal uses Grand Marnier and a touch of rum to add a subtle depth of flavour to these lemon and raspberry crêpes.
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In a mixing bowl, stir together the eggs, 40g of caster sugar, flour, orange zest, Grand Marnier, rum, milk and the melted butter. Put in the fridge and rest for an hour
Wash and slice the raspberries. Cook the crêpes in a small non-stick pan that has been brushed with the corn oil. Sprinkle on some icing sugar when cooked
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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Lemon and raspberry crêpes
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