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1. Defrost Summer Fruits, Forest Fruits or Mixed Berries until just defrosted.

2. Meanwhile, to make raspberry coulis, place frozen raspberries and sugar in a small saucepan. Bring to the boil, stirring and mashing with a wooden spoon, over medium-low heat. Simmer for 1 minute. Set aside to cool slightly. Press raspberries in a sieve over a jug to strain (discard seeds).

3. Warm crepes according to packet directions. Dividing the fruit evenly, spoon defrosted Summer Fruits, Forest Fruits or Mixed Berries into the centre of each crepe and fold over.

4. Spoon raspberry coulis onto serving plates. Top each with a berry filled crepe. Dust with icing sugar and serve immediately.

Top tip: Cream, pastry and berries can be prepared ahead ready for a quick assembly when required.

Brought to you by Creative Gourmet.

 Coconut pancakes with blueberry coulis