CREPE PIE WITH MIXED BERRIES JAM Serves 10

Make this the centrepiece of a weekend brunch – and serve with a dollop of crème fraîche.

For the jam

250g mixed berries 250g jam sugar Juice 1 lemon

For the crepes 200g flour, sieved 1 large egg

500ml milk

60g salted butter, melted Butter, to cook with

To garnish 100g forest fruits

For the jam, heat the mixed berries with the sugar and lemon juice in a pan with a solid base. Bring to a boil and allow to simmer for 5 minutes over a low heat, blending the fruit slightly after about 3 minutes. Allow the fruit to soften, then let the jam cool for about 15 minutes before scooping into a sterilised, air-tight jar.

Mix all of the crepe ingredients, except the melted butter, in a bowl. When the batter is mixed well, add the melted butter and whisk vigorously.

Before cooking the crepes, melt a knob of butter in a frying pan. Swirl the pan to spread the butter. Add a soup ladle’s worth of batter to the pan and swirl to spread the batter. When the batter starts to bubble and is easily shifted in the pan, flip the crepe. Cook until both sides are golden brown.

Let the crepes cool, then stack the crepes (you’ll have 15-20), spreading some jam onto each crepe as you go along. Garnish with the forest fruits.