Apple and Cinnamon Crepes
|Plain flour||2 Ounce, sifted (50 g)|
|Buckwheat flour||1 Ounce (25 g)|
|Milk||4 Fluid Ounce, mixed with 2 fl oz water (55 ml) (110 ml)|
|Vanilla essence||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Cox apples||2 Small, peeled and cored|
|Dry cider||3 Tablespoon|
|Caster sugar||3 Tablespoon|
1 Warm some plates in the oven.
2 In a bowl, mix the flours together.
3 Create a hollow in the centre and break the egg into it.
4 Whisk it into the flour together along with the milk and water mixture, adding a little at a time.
5 Beat until the batter is smooth.
6 Add in the cinnamon and vanilla essence.
7 Straight in to the batter, grate the peeled and cored apples.
8 In a small saucepan, heat the cider
9 In a 7 or 8 inch (18 or 20 cm) frying pan, melt a generous piece of butter.
10 Rotate the pan to coat with the butter and pour off any excess into the batter.
11 Into the hot buttery frying-pan, drop 2 tablespoons of batter.
12 Shake the mixture to spread all over the pan base, using a palette knife if necessary.
13 Cook until the crepe becomes crisp at the edges golden colour underneath.
14 Using a knife or spatula, toss or turn the crepe over and cook the other side until crisp and golden.
15 On warmed plates, serve the crepes flat.
16 Sprinkle with a little of the hot cider, some caster sugar and chilled pouring cream.