Trifle Trifle Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients such as chocolate, coffee or vanilla. The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the
Crêpe part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture. Savory crêpes are made with non-wheat flours such as buckwheat. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. Batters can also consist of