The East India Company spans centuries. It began in 1600 when Queen Elizabeth I granted a group of adventurous, enterprising merchants its’ charter for the spice trade, and extended it through to the expansion of the British Empire under Queen Victoria.

Since then, the East India Company has continued to explore the world and transform tastes and customs and our palates, developing innovative products with artisans around the world. The East India Company’s philosophy is to offer products that are British to the core but that are wrapped with the exotic flavors, aromas, and ingredients of far-off lands. Chocolate, spices and tea, once new and extraordinary luxuries, have become an indispensable part of our lives.

Indulge mom with a cup of Staunton Earl Grey tea paired with caramel and sea salt biscuits, plus dark chocolate covered strawberries (freeze dried) for a quintessentially British experience. East India Company fine foods and many more can be found at select Neiman Marcus stores or ordered online at www.eicfinefoods.com/us/.

Another way to indulge mom is to make and serve crepes which can be a medium for a delicious breakfast, lunch or dinner meal, as well as a scrumptious dessert. Use your imagination with ingredients, or put together a ham and asparagus crepe Alfredo with sliced ham and asparagus with ricotta cheese spread, topped with creamy Alfredo sauce and melted Swiss cheese.

For a seafood crepe, three jumbo shrimp could be accompanied by scallops, mushrooms, red and yellow bell peppers in a rich, homemade basil cream sauce, then garnished with a roasted red pepper sauce if desired.

Dessert crepes can be as simple as a strawberry crepe with fresh strawberries, vanilla bean ice cream, strawberry sauce and whipped cream, or a Nutella crepe with a layer of Nutella and your choice of fresh strawberries or sautéed bananas with vanilla bean ice cream, whipped cream and homemade chocolate sauce.

Pierre Heroux of French Canadian heritage is co-founder of Simply Crepes restaurants in Canandaigua and Pittsford in the Finger Lakes region of New York, and in Raleigh, North Carolina (www.simplycrepes.com). The family recipe used for the crepes has been passed down through many generations, with the crepe mix available for purchase (20 oz. makes 32 crepes) on their website.

Heroux started making crepes at age 12, learning the art from his father. At a recent conference, he demonstrated his technique and encouraged guests to try their hands at crepe making. He recommends using a 10-inch cast iron crepe griddle or sauté pan, and refrigerating crepe batter at least one hour, preferably overnight.

Prior to making each crepe, reheat the pan over medium/high heat (350 F), adding a small amount of oil to the pan to lightly coat. Butter is not recommended due to the high temperature of the griddle. Pour one-fourth cup batter in the center of the griddle and using a T-rake and a circular motion, quickly spread the batter evenly over the bottom of your griddle. Allow the crepe to set, approximately 45 seconds or until edges begin to brown. Using a spatula, release the crepe around the edges, flip the crepe and cook for 10–15 seconds more.

Once the first crepe is made, the others are easier to release according to Heroux. Crepes can be made ahead of time and stored for 3 to 5 days if well covered or in a plastic bag. To freeze crepes, place wax paper between each crepe, place in plastic freezer bag and freeze. To reheat crepes, heat a lightly oiled pan on medium high and place crepes on pan to warm.

The following recipes courtesy of "Simply Crepes."

Crepes Suzette

1 fresh orange

¼ cup butter

2 tablespoons sugar

Pinch of orange zest

2 oz. Grand Marnier

2 oz. brandy

4 small crepes folded into 1/8 wedges

strawberry sauce

vanilla ice cream

powdered sugar

Squeeze juice of 1 orange into sauté pan over low heat. Add butter, sugar and orange zest to pan. Sauté all ingredients until the sauce is thickened. Place all crepes in the sauté pan covering all sides with the sauce. Pour Grand Marnier and brandy into the pan.

(When igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour in the alcohol and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.) When the flames extinguish, remove crepes from pan and place on dessert plate. Add ice cream and drizzle excess orange sauce and strawberry sauce over the top of your crepes. Garnish with powdered sugar and an orange slice or sliced strawberry.

Crepes Foster

¼ cup butter

1 cup brown sugar

½ teaspoon ground cinnamon

¼ cup banana liqueur

4 bananas cut in half lengthwise, then halved

¼ cup dark rum

vanilla ice cream

powdered sugar

8 small crepes folded into 1/8 (one-eighth) wedges

Combine the butter, sugar, and cinnamon in a sauté pan or skillet. Place the pan over low heat and cook, stirring until the sugar dissolves. Stir in the banana liqueur, and add the bananas. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot. (When igniting alcohol, use extreme caution. Remove the pan from the heat source, then pour in the alcohol and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.) When the flames subside, lift the bananas out of the pan and place 2 pieces over each crepe. Add ice cream. Generously spoon the warm sauce over the crepes and ice cream. Sprinkle with powdered sugar. Serve immediately.

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

Meet Ann