Spread the love for Mum

If Mother’s Day means celebrating with the family, then go no further than Auckland’s Cordis Hotel, where mums can have fun and be spoilt at the same time. Cordis has three great options for May 13: lunch or dinner at Eight restaurant, or high tea in the Lobby Lounge.

As well as favourite dishes from Eight’s interactive kitchens, all mums receive a special box of handcrafted chocolates and there’s a fun “Make Your Own Mimosa” bar so the family can shake things up a little. The first Mimosa is on Eight.

The Lobby Lounge’s high tea comes with a special gift bag, including a Cordis candle, Piccolo sparkling wine, Cordis goodies and hand-picked tea.

Spread the love with tasty savouries including Like Love (cured venison on wild rocket panna cotta), Simply Love (a creamy goats’-cheese muffin) and Happiness (oysters served with Champagne jelly and olive caviar).

Delight your sweet tooth with Mumma Loves Me (a silky strawberryand-peach dome with strawberry sable), Number ONE Mum (a golden honey crème brûlée with salted cashews and ruby grapefruit gel) and light-as-air plum and white chocolate Mummaroons.

Take a trip down Silk Road with an exotic Mother’s Day Champagne Cocktail – delicate Silk Road tea topped with sparkling champagnec.

pinch of salt

2 tbsp grapeseed oil FOR THE FILLING: 4 apples

4 tbsp butter

4 tbsp brown sugar 1 tsp ground cinnamon 4 tbsp water

To make the crêpe batter, put the eggs, milk, 1 tablespoon of the butter, flour and salt in a food processor or blender and run it for about 30 seconds until the ingredients are well mixed. Alternatively, use a handheld electric beater. Allow the batter to stand for an hour. This mixture should be very thin. If you want thicker pancakes, you will need to add extra flour.

Mix the oil and 2 tablespoons of the melted butter and put in a small dish to the side of the pan. Heat an 18cm frying pan and add a teaspoon of the oil-and-butter mixture to coat its surface.

Pour a generous tablespoon of the batter into the pan and swirl it round carefully so it spreads evenly across the surface. Cook over a gentle heat until the first side is golden. Gently ease a metal palette knife or fish slice under the crêpe until you reach the centre, then lift it and flip it over. (If it falls to pieces or sticks, you have not cooked it long enough on the first side.)

Cook until the second side is also golden. Repeat until all the mixture is used up, wiping the pan with a paper towel and greasing it with the oil-and-butter mixture as necessary. Stack the finished crêpes on top of each other on a piece of foil so that they remain moist.

Crêpes can be made a day or two ahead but should be carefully wrapped in foil and kept airtight. If freezing crêpes, separate them with a layer of cling wrap and wrap them well. Makes 10-12 crepes.

To make the apple filling, peel and core the apples and cut into neat slices. Melt the butter in a small pan with the sugar and cinnamon and stir over very gentle heat as the sugar dissolves. Add the apple slices, tossing well to coat, then add the water. Bring the mixture to a very gentle simmer and cook until the apples are soft and sweet. Allow this mixture to cool slightly.

To finish the crêpes, place the pancakes on a clean bench, put 1 or 2 tablespoons of apple on each crêpe and roll them up. Place in a dish and reheat quickly in the microwave or in a slow oven (150°C) until they are warm but not hot.

To serve, place two crêpes on each plate, drizzle with maple syrup and put a little yogurt or cream on the side.

Serves 4-6.

Wine match: Champagne.