Normandy apple crepes

Normandy apple crepes
  • Serves: 8
  • Prep: 20mins
  • Cook: 30mins

Normandy apple crêpes


  • 75g/3oz plain flour
  • pinch of salt
  • 2 large British Lion eggs
  • 200ml/7floz milk
  • a little oil for frying
  • For the filling:
  • 50g/2oz caster sugar
  • 100ml/4floz dry cider
  • a knob of butter
  • 350g/12oz green eating apples, peeled, cored and sliced
  • icing sugar to dust and crème frâiche to serve


  1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. Pour into a jug and leave to stand whilst you make the filling
  2. Make the filling: place the caster sugar without any water, in a heavy based pan. Cook over a gently heat, shaking the pan occasionally (don’t stir the sugar) until the sugar melts and turns golden brown. Remove from the heat and carefully add the cider - be careful as it will splatter and spit. Stir well, then return to the heat, add the butter and continue to cook and stir until a smooth caramel sauce forms. Add the apples, to the sauce, cover and cook for 5 mins, until the apple is tender. Keep warm
  3. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base of the pan. Cook for 2 mins or until the top is set and the base golden. Flip over using a spatula and cook for a further 1-2mins or until the base is golden. Make another 7 pancakes in the same way and keep warm
  4. Spoon a little apple into each pancake, fold or roll up, then dust with icing sugar. Serve hot with crème frâiche or ice cream

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