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Apple crumble crêpes

24/02/2017

Shrove Tuesday is just around the corner, so why not try this delicious pancake from Britannia’s The Market Café – a classic French crêpe with a British twist

A serving of the apple crumble crêpes

Apple crumble crêpes from The Market Café

Serves 10

 

Ingredients

 

For the crêpes

125g plain flour

1 egg, plus 1 yolk

300ml milk

A little flavourless oil, for cooking

 

For the apple filling

6 green apples (Granny Smiths or small Bramleys)

150g caster sugar

1 tsp ground cinnamon

Zest of ½ lemon

 

For the custard sauce

275ml milk

275ml whipping cream

1½ vanilla pods (cut into half lengthways and scrape the seeds out)

25g custard powder

50g caster sugar

 

For the crumble

150g plain flour

80g cold unsalted butter, cut into dice

50g caster sugar

 

To decorate

300ml whipping cream (whipped to soft peak stage)

50g icing sugar

 

 

Method

 

1. To make the crêpes, sift the flour into a bowl and make a well in the middle. Add the egg, yolk and a little milk taken from the 300ml, then whisk, drawing in a little of the flour. Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.

2. Heat a frying pan and brush with a little oil. Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom. Cook the crêpe over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the crêpe and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the crêpe out of the pan.

3. Heat and lightly grease the pan again before making the next crêpe. Serve the crêpes as they are made, or stack them on a plate and reheat either in the oven or microwave before serving. (If the crêpes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)

4. For the apple filling, peel and core the apples. Dice them into small cubes (1.5cm x 1.5cm). In a medium size pan, melt and caramelise the sugar to a light brown colour. Add in the diced apples, cinnamon and lemon zest, and cook on a low heat until the apple is half cooked. Remove the pan from the heat and allow the apple to poach in its liquid until it gets cold.

5. For the custard sauce, warm up the milk and cream with the vanilla seeds in a medium size pan. In a small mixing bowl, mix together the custard powder and sugar, then pour a third of the warm liquid over and mix it well to a smooth base.

6. Meanwhile, bring the remaining warm cream and milk to a boil then whisk the custard base back into the boiling liquid. Allow to thicken at a boil, whisking constantly, until a coating consistency. Take it off the heat, pour it from the hot pot into a clean container and set aside.

7. For the crumble, combine all the ingredients together in a small mixing bowl with your fingers or in a food processor to make a fine crumble mixture. Spread the crumble in a baking tray lined with baking paper and bake at 190ºC/fan 170ºC/gas mark 5 until golden brown. Remove it from the oven and allow to cool.

8. To serve: take one crêpe, and spoon a good portion of the apple filling in the centre. Wrap it up like a parcel, place in the middle of a serving plate, and coat with a generous amount of custard. Sprinkle the crumble on the top and decorate with whipped cream. To finish, dust icing sugar over the top.

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