Apple crepe

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Apple crepe as per Hannah Miles recipe. So tasty! 

Below is a summary of breakfast portion for 2 people.

Step 1: mix crepe flour with butter, egg and milk. 60gr flour goes well with 120ml milk, 1tbsp of melted butter  and 1 egg. A tip to have a smooth mixture is that you should beat the egg first, then mix it well with the milk, and finally add flour through a sieve. Mix gently and you will not need much effort when filter the whole mixture through the sieve again. Having some melted butter in the end will help enhance the flavor and help the batter non stick to the pan later on, so it's definitely a should.

Step 2: meanwhile, cook 1 apple (after peeled, cored and sliced) in 1 and a half tablespoon of brown sugar and 1 pinch of cinnamon powder over gentle heat (level 3/6). Set aside when apple gets soft and well blended with spices. This will not take long, just 5-10 minutes.

Step 3: whisk heavy cream 50ml in another bowl until stiff peaks. Set aside. You can add 20g sugar to this heavy cream if you have a sweet tooth.

Step 4: pour the batter in Step 1 to the pan and spread it out. Flip. Put apples in Step 2 on a half and whipped cream in Step 3 on another half. These halves cover 1 side of the crepe. Fold the half with cream to the half with apple, then fold this semicircle in half again.

The batter can make 4 crepes for frying pans of 20cm diameter.

Bring crepes to plates. Dust with cinnamon and caster sugar (if you love sweet). Serve warm.