This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.
Serves 4
Ingredients
Crepes:
- 125g plain flour
- 1 vanilla pod, split in half
- 2 large eggs
- 200ml milk
- 15g butter, melted plus extra for cooking
Topping:
- 150ml fresh orange juice
- grated zest of 1 orange and 1 lemon
- 3 tbsp caster sugar
- 3 cardamom pods, crushed
- 30g butter, melted
- 2 Pink Lady apples, cored, thickly sliced and slices halved
Method
- To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
- Heat a large frying pan and brush with a little extra melted butter. Pour in a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
- To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.
Tip
Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.
