Cocktails and crepes in bed? Ravinder Bhogal's recipes for Valentine's Day breakfast

"Warm 50ml of the milk in a small saucepan until it's lukewarm, then crumble in the saffron, take off the heat and leave to steep for 20 minutes. Put the butter in a small saucepan on a high heat until foaming and nutty, then take off the heat and leave to cool. Put the butter, egg, saffron and milk in a blender and blitz until just combined. Add the salt and both flours, blend until smooth, then refrigerate for 30 minutes."

"Heat the oven to 140C (120C fan)/275F/gas 1 and line an oven tray with baking paper. Put a 21cm crepe pan on a medium heat, brush with melted butter, then add 60ml of the batter, swirling to spread it evenly over the base of the pan. Cook until the edges turn golden, then transfer to a tray and keep warm in the low oven while you cook the remaining crepes."

Serve saffron-infused buckwheat crepes filled with cavolo nero and hot-smoked trout, finished with crème fraîche and lemon zest for a luxurious breakfast in bed. Steep saffron in warmed milk for 20 minutes, brown butter until nutty, then blend with egg, milk, salt, buckwheat and plain flours to make batter; chill 30 minutes. Cook thin crepes in a buttered 21cm pan, keeping finished crepes warm in a low oven. Sauté cavolo nero with garlic, lemon zest, olive oil and optional chilli flakes, season with salt and pepper. Assemble crepes with trout, cavolo nero, crème fraîche and lemon zest.

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