Instructions: Crepes: Mix the flour, slat and sugar with the eggs. Gradually mix in the milk until smooth. Strain then mix in the browned butter. Leave to rest for 15-20 minutes. Cook the crepes in a 16cm pan.

Lemon cream: In a saucepan, whisk together the egg yolks, eggs, sugar, lemon juice, grated zest and the butter cut into small pieces. Place over a low heat and whisk until the butter is melted. Increase the heat slightly, and continue cooking whisking constantly until thick and creamy. When the mixture begins to bubble, remove from the heat and transfer to a bowl to cool.

Raspberry coulis: Puree the raspberries with the icing sugar and lemon juice.

For presentation, fill each crepe with some lemon cream, fold into a small square packet. Spread a thin layer of coulis on the bottom of the plate. Place 2 crepes on the prepared plate. Decorate with candied lime zest, fresh raspberries and mint leaves. Dust with icing sugar before serving.

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