Normandy apple crepes
- Serves: 8
- Prep: 20 mins
- Cook: 30 mins
Normandy apple crêpes
Ingredients
75g/3oz plain flour
pinch of salt
2 large British Lion eggs
200ml/7floz milk
a little oil for frying
For the filling:
50g/2oz caster sugar
100ml/4floz dry cider
a knob of butter
350g/12oz green eating apples, peeled, cored and sliced
icing sugar to dust and crème frâiche to serve
Method
- Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. Pour into a jug and leave to stand whilst you make the filling
- Make the filling: place the caster sugar without any water, in a heavy based pan. Cook over a gently heat, shaking the pan occasionally (don’t stir the sugar) until the sugar melts and turns golden brown. Remove from the heat and carefully add the cider - be careful as it will splatter and spit. Stir well, then return to the heat, add the butter and continue to cook and stir until a smooth caramel sauce forms. Add the apples, to the sauce, cover and cook for 5 mins, until the apple is tender. Keep warm
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base of the pan. Cook for 2 mins or until the top is set and the base golden. Flip over using a spatula and cook for a further 1-2mins or until the base is golden. Make another 7 pancakes in the same way and keep warm
- Spoon a little apple into each pancake, fold or roll up, then dust with icing sugar. Serve hot with crème frâiche or ice cream
You might also like
Apple and chocolate crisp pancakes
Treat yourself to these deliciously indulgent Apple and Chocolate Crisp pancakes.
Orange, pecan & maple syrup pancakes
Pancakes with orange, pecan & maple syrup recipe