- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: easy
For the crêpes
- 1 large egg
- 225 ml milk
- 80 g unsalted butter, melted
- 130 g plain flour
For the filling
- 4 Coxs Orange Pippin apples, peeled, halved, and cored
- 120 g sugar
- 80 g unsalted butter
For the apple and caramel sauce
- 200 ml whipping cream
- 50 g unsalted butter
- 2 Coxs Orange Pippin apples, peeled, halved, cored and finely diced
- 100 g caster sugar
- 150 ml cider
- 200 g crème fraîche, to serve
1. Preheat the oven to 200C/gas 6.
2. To make the crêpes: in a large bowl, whisk the eggs, milk and half the melted butter together.
3. Add half the flour and when well incorporated, add the second half. Keep whisking until the batter is totally smooth and set aside.
4. Dip a wad of kitchen paper into the remaining melted butter and wipe an 18cm pan with it.
5. Heat the pan until very hot then reduce the heat, pour in a portion of batter and swirl it around from side to side to get the base evenly coated with the batter.
6. Cook for 30-45 seconds until golden brown. Transfer the cooked pancake to a baking tray and make 7 more.
7. To make the filling: slice 8 apple halves very finely and spread the slices of one half apple thinly across each pancake.
8. Place 2 teaspoons butter on each crepe and sprinkle with 1 tablespoon sugar and bake for 15-20 minutes until golden.
9. To make the apple and caramel sauce: bring the whipping cream to the boil in a pan and turn off the heat.
10. Heat the butter in a large frying pan, until it begins to brown. Add the diced apple and fry for 1 minute.
11. Sprinkle over the caster sugar and cook to a golden caramel. Add the cider and boil for 1 minute.
12. Pour in the hot cream, stir for 30 seconds over the heat and set aside.
13. To serve: place a crêpe on each of 4 plates. Spoon over a little sauce and top with a second crêpe. Spoon over the remaining sauce and serve with the crème fraîche.
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