Crepes with a Caramel & Apple Sauce

INGREDIENTS:

For the crepes:

· 1 cup (150 g) plain flour

· 1 tsp caster sugar

· 240 ml milk

· 2 eggs

For the Caramel & Apple sauce:

· 110 g plus 2 tbls salted butter

· 4 apples peeled and finely diced

· 1 cup lightly packed brown sugar

· 1/2 cup heavy cream

· 1 tsp ground cinnamon

· 1 pinch of salt

RECIPE:

To prepare the crepes:

Step 1:

Place ingredients in a food processor or blend it with a pinch of salt

Step 2:

Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

Step 3:

Dip a piece of paper towel in melted butter and use a brush base off a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour and excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

Step 4:

Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

To prepare the Caramel & Apple Sauce:

Step 1:

Add 2 tablespoons of the butter to a skillet or pot and melt over medium-high heat. Add the apples and sauté for 5 minutes. Remove to a plate and set aside.

Step 2:

In the same skillet or pot over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream and salt in. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.

Step 3:

Serve on top of the crepes with icing sugar, optional.