| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
To Serve 20. Using 2 spatulas lift the crepe souffls onto 4 individual
plates. Pour the sauce round. Dust the top with icing sugar and
arrange little piles of raspberries and candied orange zest around the
plate. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted
by MM_Buster v2.0l.
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