Saturday, May 10, 2014

Crêpe cake with Cointreau butter and flowers



You will need some ready made sweet Crêpes (about 9) and whip about 100 g of unsalted butter with one heap tbsp of icing sugar and a good dose of Cointreau (to taste!). Spread the butter cream on the Crêpes and top it with edible flowers from the garden (you can do this if the flowers in your garden have not been sprayed). I added a few Alpine strawberries (also from the garden) but any berry would work here, or some orange slices too, and voilà! An instant cake that looks great, taste really good and takes no time! 






Photos and recipes by Alessandra Zecchini ©

1 comment:

  1. Che bellezza! E veramente fantastica!
    Bacioni da Grecia,carina!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails