A stack of crispy, wafer thin crêpes, drenched in fresh lemon juice and finished with a healthy sprinkling of sugar, can make me feel a bit giddy and happy.

My weakness for this light, paper thin pancake, was singlehandedly created by my mother.  Crêpes would probably have to be her signature dish.

As a child, she would whip up a batch as the ultimate treat.  Systematically she would dole out freshly cooked crêpes to each of us one by one, only to cleverly stock up her share to eat in a single stack at the end.

Her tactic got us every time.  With a big smile on her face, we were defenceless and could only sit and watch, empty plated, as she belatedly enjoyed her share.

Even now, years on, she loves to tease and torment me with her crêpe adventures.  She will purposefully send me text messages when she has either whipped up some crêpe batter, is just about to cook a batch of crêpes, or has just enjoyed a batch of crêpes.  I can picture the grin on her face, and perhaps even a giggle, as she hits ‘send’.

My mother can be terribly cheeky.

So right back at you with this dish!

{ Clementine curd crêpes with seasonal fruits }

I love the combination of strawberries and oranges in this dish, and the tribute to the end of one season and the beginning of another.

* Ingredients *
One recipe basic crêpes
One recipe curd
Seasonal fruits
Greek yoghurt

* Directions *
After preparing a stack of crêpes, set aside.  Prepare the curd. Fill each crêpe with 2-3 tablespoons of curd.  Fold into quarters.  Finish with yoghurt and fruit.

3-4 serves

{ Basic crêpe recipe } recipe by Mélanger’s mother

* Ingredients *
1 cup (150g/5oz) plain flour
1/4 teaspoon salt
1 egg, lightly beaten
300ml milk

* Directions *
Mix flour and salt together. Make a hollow in the centre and mix in the egg. Gradually add the milk. Once fully mixed, refrigerate for at least 1 hour. Re-mix the batter as there may have been some settling. Fill a 1/4 cup half way, or measure out 2 tablespoons of mixture, and set aside. For each crêpe, melt about a teaspoon of butter/oil in a pan on medium heat. When it commences to smoke, lift the pan from the heat and tip on a 45 degree angle. Pour the prepared measure of mixture off centre into the pan and quickly swirl the mixture by continuing to tilt the pan but moving in a circular motion to distribute the batter evenly across the pan. Return the pan to the heat and cook.  After a few minutes, you will start to see some bubble blister appear on the surface. The underside of the crêpe at this stage is starting to brown. When appropriately golden, flip and cook other side.

Makes approximately 10-12 crêpes.

{ Clementine Curd }

This method seems to break all the rules of making curd, but it is simple, and it works.  In 10 minutes flat you are practically done.  Feel free to use any citrus you prefer.

* Ingredients *
Zest of 1 clementine
1/2 cup sugar
1/2 cup of clementine juice
100g butter
3 egg yolks

* Directions *
In the food processor, mix the sugar and clementine zest until the sugar is well scented.  Place the juice and butter into a small saucepan and heat until butter melted.  Add the scented sugar and egg yolks and whisk over a low heat for 5 minutes until the mixture thickens.  Place the saucepan into an ice bath, continue to whisk for a few minutes until it has cooled.  Transfer to sterilised glass jars and refrigerate until ready to use.