Always check the labels of the products you use.
Method
- 1
Prep apple. Peel, core and quarter 1 large tart apple, then cut each quarter into 4 slices to give 16 pieces.
- 2
Reduce. Boil 120 ml apple juice with 2 tbsp caster sugar in a small saucepan until reduced by half, about 5 min.
- 3
Enrich sauce. Off the heat, whisk in 28 g cold butter a few cubes at a time until glossy, then keep warm without letting it boil again.
- 4
Make batter. Whisk 4 tsp flour with 4 tsp caster sugar, 1 egg and ¼ tsp vanilla, then beat in 120 ml double cream until smooth.
- 5
Brown apples. Heat 1 tsp butter in a 20 cm pan and brown 4 apple slices on both sides, then arrange them in the centre as a star.
- 6
Cook. Pour a quarter of the batter evenly over the apple star, keeping it in place, and cook for about 1 min until lightly browned underneath and fully set.
- 7
Turn out. Turn the crêpe onto a warm plate so the apple sits on top, then repeat with the remaining batter and apple to make 4.
- 8
Finish. Spoon a little warm sauce over each crêpe before serving.
Storage
These crêpes are best served immediately while warm, so make them just before your guests sit down. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 100 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.5 g per serving
27 % of the 50 g daily maximum · 54 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm non-stick frying pan
- mixing bowl
- whisk
- small saucepan
- thin spatula
- 4 warm plates
- chopping board
- sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 3 g |
| Carbohydrate | 24.5 g |
| of which sugars | 20.1 g |
| of which free sugars | 13.5 g |
| Fat | 21.7 g |
| of which saturates | 13.4 g |
| Fibre | 1.4 g |
| Salt | 0.07 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
