Last, but never least, came dessert, which probably required the most advanced kitchen skill of all three courses—being able to do a fancy-looking flip-in-the-pan. (You know the type—some of us use it to flip omelettes or pancakes, while others try, only to have half-cooked egg batter end up all over the range.) In any case, lemon basil crepes with warm berry compote were light and simple. The lemon zest and basil added a depth to the crepes, while the sauce of honey, blackberries, blueberries, and raspberries (which go in later, as they’re more delicate) added just the right amount of tangy sweetness to the dish
