French Crepes with Applesauce

2015-03-13

Add the flour and salt into a large mixing bowl . Make a well in the centre.
Lightly beat the eggs, add in 50ml milk and 1 tbsp oil and pour into the well.
Start whisking, starting from the centre, drawing the flour into egg mixture. Slowly add in all the flour and beat to a smooth, thick paste.
If the mixture feels too thick or you feel the want for more liquid, add in some more milk.
When you have a smooth, thick batter, the remaining milk and whisk. This helps loosen the batter. Ideally pour the milk slowly whilst still whisking until the batter is slightly thicker than single cream.
Let the batter sit for 20-30 minutes.
Heat the pan/ skillet. Remember not to have the heat on too high, but rather on medium heat and grease the surface with a brush dipped in oil.
Pour some batter onto the skillet/ pan with a ladle and quicklyhttp://vaish.sengupta.net/of-cloves-and-capers/wp-admin/post.php?post=6697&action=edit&message=10 tilt over the pan to spread the batter and to form a large thin crepe.
The crepe will turn golden in about half a minute.
Flip over the pancake and continue the process.

Peel, core and slice the apples.

Pop into a pan with the butter and sugar and cook on low heat for about 15-17 minutes.

Remember to stir once in a while and cook until the apples are soft and a spoon can pass through the apple.

Pass through a ricer or slightly mash for a smooth or chunky mash

Pop it back into the same pan to mix with the juices.

You could add a splash of lemon juice for the gloss and tang. You could also add a pinch of cinnamon powder for the eternally favourite combination!

Serve the crepe with apple sauce and a dash of honey!

Enjoy!

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