Makes 10
10 Van Dyck plain crepes
300g Barker’s Tamarillo & Plum Chutney
30 to 40 spears asparagus, blanched
150g grated mozzarella cheese
200g 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
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