No need to refrigerate this batter overnight. Light, spongy, everything you want in a crepe – plus -it is a great way to use up that unfed sourdough starter!
The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce…..Heaven on a plate.
Moist, crumbly, a kiss of lemon and a sugary crumble topping – what could be better!
This recipe is our all-time favorite. It is old-fashioned homemade ice cream at it’s best. Although the recipe is for vanilla ice cream, you are limited only by your taste and imagination.