Heat a frying or crepe pan until smoking hot and wipe with ... Cut into bite sized pieces. Boil the sugar and wine in a large frying pan until thick and syrupy. Add the peaches to coat and cook ...

Stack up the crepes between kitchen paper. (Should make about 8 crepes) Heat the wine, sugar and spice in a frying pan until syrupy and quite thick. Add the cherries and cook for 5 minutes.

Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more. Plus, our own mad genius, Justin Chapple, reveals how you can use a turkey baster as your secret weapon ...

Enhance your crepes with festive cheer by flavouring them with aromatic cinnamon and topping them with decadent glühwein sauce and candied nuts Prep: 15 mins Cook: 40 mins plus cooking and ...

A red wine with lots of red fruits, such as the Peter Lehmann 2011 Portrait Barossa shiraz, right, can enhance the flavour of the mushrooms. This recipe fills 6 crepes.