Crepes with Cinnamon Apple Sauce & Cream

This lovely dish is a real crowd pleaser and is a good one for making with the family on camping trips. Try swapping the apples for pears or baked plums if you fancy a change. It would also make a rather special brunch.

  • 40 mins
  • Serves 4
  • Vegetarian
  • Beginner


100g plain flour

1 egg

300ml Yeo Valley Semi Skimmed Milk

Yeo Valley Butter, for frying

4 eating apples, cored

80g sultanas

1/2 tsp cinnamon

4 tbsp golden syrup

Yeo Valley Double Cream to serve


  1.  Beat together the flour, egg and milk to a smooth batter then set aside.
  2.  Cut 8 squares of tin foil large enough to wrap the apples then put each apple onto a square of foil. Toss the sultanas in with the cinnamon then push them into the centre of the apples and add a tbsp of golden syrup to each one.
  3.  Wrap the foil around the apples then add another layer of foil over the top. Put the apples into a saucepan over a campfire or BBQ, or directly into the coals at the edge for 15-30 mins, until soft.
  4. While the apples are cooking, heat a small knob of butter in a frying pan until bubbling. Pour 3 tbsp of the pancake batter into the pan and tilt it around until there is a thin, even layer over the bottom of the pan. Cook for a minute or two until the top of the pancake looks set and the underside is golden.
  5. Flip the pancake and cook the other side for 30 seconds. Repeat until you’ve used up all the batter.
  6.  Serve 2 pancakes per person with a foiled apple, and let everyone scoop out their own apple sauce and add their own cream.

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