Normandy apple crepes

Give your pancake day a French flavour with these delicious apple crepes

• Preparation: 20 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 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

What you do:

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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