Normandy Apple Crepes  (Makes 8)

  • 75g plain flour
  • Pinch of salt
  • 2 large eggs
  • 200ml milk
  • A little oil for frying

For the filling:

  • 50g caster sugar
  • 100ml dry cider
  • A knob of butter
  • 350g green eating apples, peeled, cored and sliced
  • Icing sugar to dust
  • Crème frâiche to serve

Place flour, salt and eggs in a large bowl, add half the milk and whisk well until mixture is lump free. Add remaining milk and whisk again until smooth. Pour into a jug and leave to stand while you make the filling.

Filling: Place caster sugar without any water, in a heavy-based pan. Cook over a gentle heat, shaking pan occasionally (don’t stir the sugar) until the sugar melts and turns golden brown.

Remove from heat and carefully add the cider – be careful as it will splatter and spit. Stir well, then return to the heat, add the butter and continue to cook and stir until a smooth caramel sauce forms.

Add the apples, to the sauce, cover and cook for 5 minutess, until the apple is tender. Keep warm.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base. Cook for 2 minutes or until the top is set and the base golden.

Flip over using a spatula and cook for a further 1-2 minutes or until the base is golden. Make another 7 pancakes in the same way and keep warm.

Spoon a little apple into each pancake, fold or roll up, then dust with icing sugar. Serve hot with crème frâiche.