Crêpes au Sucre

Light morning crêpes sprinkled with caster sugar and a squeeze of fresh lemon, folded into quarters to eat.

Ingredients

• 400g pork lardons
• 400g puff pastry
• 2 tsp sliced shallots
• a pinch of bay leaves
• 2 tbsp extra-virgin olive oil
• 1 cup shallots, sliced
• a handful of fresh chervil, chopped
• a drizzle of Dijon mustard
• 2 cups dry white wine
• 1 tsp fresh thyme
• 1 cup leeks, sliced

Instructions

1. 1

   Gather and prep the baguette and sea bass fillets, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and pearl onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sea bass fillets, season with fresh thyme, and cook until just done, about 15 mins.

5. 5

   Warm the baguette alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the baguette and spoon the cooked mixture over the top.

7. 7

   Drizzle with cognac and finish with a sprinkle of parsley.

8. 8

   Serve immediately while everything is warm.

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