Instructions: To make the crepe batter, place the flour, salt and caster sugar in a bowl and mix together. Gradually beat in the eggs, milk and butter. Leave to stand for at least 2 hours.

Heat a lightly greased 15-18cm (6-7 inch) frying pan, stir the batter and use to make 8 crepes. Keep warm.

To make the filling, place the tropical fruit mix in a saucepan with the sugar and heat gently until the sugar dissolves, bring to the boil and heat until the sugar caramelises. Add the brandy.

Fill each crepe with the fruit and serve immediately with cream or creme fraiche.

NOTES : A delicious mix of warmed tropical fruits served with traditional dessert crepes.

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