 Makes 8
8 Van Dyck plain crepes
240g Barker’s Tamarillo & Plum Chutney
24-30 spears asparagus, blanched
120g grated mozzarella cheese
160g Barker’s Tamarillo & Plum Chutney
Spread the Van Dyck crepe with Barker’s Tamarillo & Plum Chutney.
Add 3 to 4 spears of asparagus and fold crepe to enclose spears.
Place in gratin dishes, top with grated cheese.
Drizzle with Barker’s Tamarillo and Plum Chutney.
Place in oven preheated to 180°C to warm through and then serve
 For a gluten free version, make or buy your crepes using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour).
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