Serves 4

Ingredients:

For the crepes:

200ml milk

15gm butter

75gm plain flour

1 eggs

For the filling:

250ml milk

40gm Hum Vanilla Honey

3 egg yolks

20gm plain flour

10gm corn flour

100ml cream, whipped

To finish:

250gm strawberries, sliced

50gm Hum Vanilla Honey

15ml Cointreau

zest of ½ an orange

Method:

Warm the milk and butter in a small saucepan.

Whisk the eggs into the flour, then whisk in the milk and butter mixture to form a smooth batter. Cover and rest for 30 minutes.

Using a crepe pan cook the crepes over a medium heat using approximately 30ml of batter for each. Stack and cover until needed.

To make the honey custard filling, bring the milk and vanilla bean to the boil.

Whisk together the egg yolks, honey, and flours and slowly whisk in the milk.

Return to the saucepan and cook over a medium heat, stirring constantly until thick. Strain through a fine strainer, cover and refrigerate. Once cool, fold through the whipped cream.

Whisk together the honey, Cointreau and orange zest and pour over the strawberries.

Place two heaped tablespoons of honey custard on each of the crepes and roll up like cigars.

Place side-by-side on a platter and top with the strawberries and the honey sauce.

Garnish with fresh mint.