Apple Crepes



Apple Crepes
Serves: 4
  • 125 g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200 ml whole milk
  • 15g butter, melted plus extra for cooking
  • For the apple topping:
  • 150ml orange juice (3-4 oranges)
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thick sliced and halved
  1. Place flour and vanilla seeds in a bowl and add eggs. Gradually whisk in milk and butter for a smooth batter. Heat a large frying pan, brush with melted butter, pour in a ladleful of mix, swirl pan to make a thin pancake, cook for 1-2 mins, turning halfway til golden and cooked. Fold into quarters, keep warm. Repeat to make 4 large or 8 small pancakes. For the apple sauce, put orange juice, lemon and orange zest, sugar, cardamom pods into frying pan and bring to boil. Gradually stir in melted butter, stirring til combined. Add apples and pancakes and warm through, tossing in the sauce. Serve.


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