Apple Crepes

Cook Time 45 minutes

Servings 4

Ingredients

3 apples (like Granny Smith or Golden Delicious or Pink Lady), peeled and sliced 

Juice of ½ lemon

3 tbsp caster sugar 

250g plain flour

3 eggs

500ml milk

10g of butter

30ml calvados

Pinch of salt

Vanilla and Lemon Butter

20g butter, softened

1 spoonful of icing sugar plus extra for dusting

Zest of ½ lemon

1 vanilla bean pod, seeds scrapped

Method

Place the flour, 1 tablespoon of the sugar and egg in a bowl with a pinch of salt. Begin whisking so there are no lumps then slowly add in the milk and whisk until smooth and has the consistency of pouring cream. Set aside.

For the vanilla and lemon butter, mix the butter, icing sugar, lemon zest and seeds of vanilla bean in a bowl.

Place apples into a sauté pan and add the remaining caster sugar, lemon juice, a splash of water and the scrapped vanilla bean. Cook with the lid on medium heat for 10-15 minutes or until the apple has softened.

Brush a nonstick frying pan with some butter and add a ladleful of batter. Swirl around the pan. Once detached from the bottom, flip and cook for a further minute. Repeat with the remaining batter.

Place one tablespoon of apple compote onto the top left-hand side of the crepe. Fold in half and then into triangle shape. Melt the vanilla and lemon butter in a pan over medium heat then fry the crepes for 30 seconds on each side. Once golden, flip over and add the calvados and flambé.

Garnish with icing sugar, freshly sliced apple and vanilla ice cream.