This quiche is equally good warm or at room temperature. You can refrigerate the leftovers and reheat them for lunch next day. I even like to steal a slice from the fridge and eat it cold.
The cake is creamy, melting in your mouth, pretty looking, easy to make and, more important, it doesn’t leave you with this heavy feeling in your stomach like the most of cheesecakes do.
Soft spicy apples and plumped in rum raisins contrast wonderfully with crunchy caramel coating of the crêpes. Add a bit (or a generous amount) of cool sour cream to the hot crêpes and you have a perfect finale of your… Continue reading →