Place all crepe ingredients in a blender. Blend on high speed for a few seconds until completely smooth. Transfer batter to a measuring jug and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day). While the crepe batter chills, prepare the berry sauce.

Preheat oven to 150˚C and prepare a 9’’ loose base non stick tin. Mix together the digestive biscuits, sugar, butter and cinnamon. Press into the bottom of the prepared tin and layer it evenly. Refrigerate for 30 minutes. In a blender combine 3/4 of the strawberries and corn starch and process until smooth. Pour into a saucepan and slowly bring to the boil, Stir for a couple of minutes. Cover and refrigerate the strawberry sauce until ready to use.

Crush the wheat biscuits. In a saucepan melt the white chocolate together with the butter and with the split and

Put 50ml of the alcohol in a bowl with the Hanini Original Spreading Cheese and beat with an electric whisk