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.
Ingredients
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
Try it with...
Method
- Beat together the flour, egg and milk to a smooth batter then set aside.
- 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.
- 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.
- 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.
- Flip the pancake and cook the other side for 30 seconds. Repeat until you’ve used up all the batter.
- 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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