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Apple And Cinnamon Crepes

chef.tim.lee's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/4182933694/">Image Credit</a></p>
Ingredients
  Plain flour 2 Ounce, sifted (50 g)
  Buckwheat flour 1 Ounce (25 g)
  Egg 1 Large
  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
  Butter 3 Tablespoon
  Caster sugar 3 Tablespoon
  Cream 3 Tablespoon
Directions

GETTING READY
1 Warm some plates in the oven.

MAKING
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.

SERVING
15 On warmed plates, serve the crepes flat.
16 Sprinkle with a little of the hot cider, some caster sugar and chilled pouring cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Apple
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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