Brunch. One of the finest words in the English language. It’s been misused and horribly abused in some circles for decades (“We must do brunch, dah-ling!”), but it’s time the rest of us reclaimed it as a Sunday ritual. Brunch is just the thing when you get up too late for brekkie but you can’t wait for lunch – and truth be told, you fancy a glass of something light and bubbly. Because you can do that at brunch. Drink, I mean. Without anyone batting an eyelid. To kick off our brunch revolution, try these stuffed crêpes with a glass or two of fine, oh-so-pale sparkling wine – either one of the many excellent local cool-climate examples or the real thing from Champagne. A blanc de blancs bubbly would be perfect. Usually made from 100 per cent chardonnay (hence the name: white wine from white grapes), blanc de blancs sparkling wines tend to sit at the lighter end of the style spectrum, with a refreshing, citrusy edge to the acidity and an intense but focused character in the mouth – great for matching up to the zing of the lemony ricotta and herb-filled crêpes, and the power of the smoked trout.

Brunch is the perfect excuse to indulge in a glass of sparkling with these zingy herb and trout crêpes.

Ingredients

400 gm firm ricotta

Finely grated rind of 2 lemons, juice of 1

¼ cup each soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped (loosely packed)

450 gm hot-smoked trout, coarsely flaked

1 fennel bulb, thinly shaved on a mandolin, plus fronds, reserved, to serve

To serve: nasturtium petals (optional; see note) and lemon wedges

Herb crêpes

125 gm plain flour, sieved

250 ml milk (1 cup)

30 gm butter

2 eggs, lightly beaten

¼ cup each soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped (loosely packed)

Method

Main

1.For herb crêpes, place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2-3 minutes), remove from heat, whisk in eggs. Gradually add milk mixture to flour, whisking until smooth, add herbs, refrigerate to rest (1 hour).

2.Meanwhile, process ricotta, rind and juice in a food processor until smooth, add herbs, pulse to combine, season to taste, set aside.

3.Heat a 22cm-diameter crêpe pan over medium heat, brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.

4.Spread crêpes with ricotta mixture, scatter with trout, fold into quarters and serve with shaved fennel, fennel fronds and lemon wedges, scattered with nasturtium petals.