Salad burnet and cream cheese crepes
These make a tasty and unusual hors d’oeuvre. My husband, a cucumber junkie, thought they were delicious wrapped around cucumber sticks.
10-12 crepes 1 tbsp freshly-picked salad burnet leaves (stripped off stem) 6 sun-dried tomatoes 250g tub cream cheese salt to taste black pepper
Make the crepes and set aside to cool (these can be made the previous day and kept in the fridge until ready to assemble). Chop the salad burnet leaves and sun-dried tomatoes. Soften the cream cheese for 30-40 seconds in the microwave to make it easier to work. Mix the salad burnet and tomatoes into the cream cheese and season generously with freshly ground black pepper and a shake or two of salt and mix well. Spread the mixture on each crepe, then roll. Refrigerate for 20 minutes or until ready to serve, then cut the rolls into rings and enjoy.