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.
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