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Spiced apple crepes


Wouldn’t you love to wake up to these on your rostered-day-off?

I served these up for my husband last week when he was home on a week day. I tried to keep them as healthy as possible – using fruit as the filling, wholemeal flour in the crepes, and natural yoghurt instead of cream/ice-cream as a topping… here’s the recipe:

Spiced apple crepes
Serves 4

The crepes

  • 3 eggs
  • 120g Wholemeal flour (or white if you would prefer)
  • pinch of salt
  • 375ml milk
  • butter for cooking them

Sift the flour and salt into a bowl. Whisk the milk with the eggs and pour onto the flour, keep whisking until the mixture is smooth. Cover and place in the fridge for 30 minutes. If required, pour the batter through a sieve to remove any lumps. Whisk the batter before you start cooking. Melt some butter in a non-stick pan (or you can use spray oil) on a medium heat. Pour off any excess butter before you place the mixture into the pan. use a ladle to pour some mixture into the pan, tilting the pan around to cover the enter base. When golden brown on the underside, flip the crepe over with a spatula. Allow to brown on the other side. Place on a plate and cover with a tea-towel until you are ready to use.

The filling

  • 6 apples (granny smith are best for cooking)
  • 1 tspn ground ginger (if you don’t like ginger you can leave this out)
  • 1 cinnamon stick (or 1/2 tspn ground cinnamon)
  • 4 cloves
  • 4 cardamom pods
  • butter for cooking

Peel the apples and slice into chunky segments. Place all the ingredient into a fry pan with butter and cook until apples are soft and golden.

I also cooked up an alternate filling using pears and frozen blueberries, with honey added to taste…. They well really delicious too.

The topping

  • 1 cup of natural yoghurt (greek style)
  • honey to taste
  • Mix in enough honey to flavour the yoghurt, make sure you don’t make it too sweet!

To Assemble
Place the crepes in a low oven (100C) to warm.
Place a crepe on the serving plate, spoon some apple filling onto one 1/4 of the crepe, fold the crepe in half over the mixture, then in to quarter, over the mixture, repeat this again – allowing 2 filled crepes per plate. Drizzle the honeyed yoghurt over the top of the crepes, then serve with a dusting of icing sugar.

Tip: you can add some cinnamon and ginger (by taste) to the icing sugar to give it a little kick!

Cheers,

Bernice
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