Difficulty 2/5
Crêpes are a must recipe to know how to make. This recipe works good for savoury and sweet fillings, however cinnamon apples are my favourite. These crêpes are the perfect dessert after a tasty meal. They’re not too heavy and you could definitely add some whipped cream or vanilla ice-cream to top those nice and hot apples.
The trick to make thin crêpes is not to add too much batter to the pan and also to put the pan nice and vertical when you add the batter so it spreads out nice and thin.
If you want to make a more “tropical” version of this dish you could replace the milk with coconut mik to make coconut crêpes and change the apples for chopped pineapples.
It’s really important that your pan is non-stick because if not it’s just going to be more complicated for yourself than it needs to be. However, chances are the first crêpe will always stick and it will not be the nicest one. I tend to eat that one myself because it’s not much of a looker but it’s still yummy.
Ingredients
For the crêpes
- 125 g all purpose flour
- 1 egg
- 1 tbsp sugar
- 1/2 tsp salt
- 300 ml milk
- 20 g unsalted butter, melted and cooled to room temperature. Plus a bit more for cooking.
- icing sugar, to decorate
For the apples
- 4 apples
- 1 tbsp ground cinnamon
- 40 g unsalted butter
- 100 g brown sugar
- 1/2 tsp salt
Instructions
For the crêpes
- Mix the dry ingredients in a bowl and make a hole in the center
- Add the wet ingredients at the center and mix from the center, slowly adding the dry ingredients from the sides. Let rest in the fridge 30min while you make the apple filling.
- Heat a non-stick pan to medium heat and add a bit of butter. Then add a ladle of batter and put the pan really nice and vertical to fill up the base with a thin coat.
- When the edges start to get golden, unstick a side using a spatula and flip gently with your hands. Reserve.
For the apples
- Peel and cut the apples.
- Mix everything in a pan and let cook until the liquid looks nice and syrupy.
Assembly
- Put apples on a quarter of the crêpe and fold in 4 to create a pocket.
- Sieve icing sugar on top.
