Apple Crêpes
Paper thin crepes are terrific with smooth, creamy yoghurt and the soft apples. Outstanding Food Editor, Kathy Paterson says the small amount of sugar brings out flavour in the apples, but if you prefer not to use refined sugar, you could go without it. Kathy decided to elevate the dish, serving it with a Leefield Station Riesling.
Makes 10-12 crêpes
25g butter
150g (1 ½ cups ) plain flour
325ml full cream milk
1 large egg
4-5 large Granny Smith apples, peeled, cored and sliced
3 teaspoons caster sugar
700g jar Raglan Food Co Thick and Creamy Vanilla Bean Yoghurt
ground cinnamon, for sprinkling (optional)
….
Melt the butter and set aside to cool.
Sift the flour with a pinch of salt into a bowl. Make a well in the centre and pour in the milk then add the egg and cooled butter.
Slowly begin whisking the flour into the milk and egg mixture until you have a smooth batter.
Put a plate over the bowl and set aside at room temperature for 30 minutes to ensure tender crêpes.
Meanwhile cook the apples, put the apples, caster sugar and 2 tablespoons water in a heavy-based saucepan and cook over low heat with the lid on until the apples are soft. Remove the lid and cook until the liquid has evaporated. Stir occasionally to make sure the apples are not sticking to the base of the pan.
Cook the crêpes, lightly grease a 20cm crêpe pan and put over medium heat. Scoop out about ¼ cup of the batter and pour into the centre of the pan, whilst swirling the pan so the batter creeps to the edges in an even thin layer. Cook until golden brown then flip over and cook for a further minute. Gently tip crêpes on to a plate. To prevent sticking, you can put a small piece of baking paper between each crêpe.
To serve, lay crêpes on each plate and fill with about 2 tablespoons yoghurt and 2 tablespoons apple. Fold crêpes over in half, and then in half again.
Sprinkle with a dash of ground cinnamon, if wished.
Tips
You could top crêpes with a few roughly chopped, toasted hazelnuts, such as those from 2024 Gold Medal winner Hazelnut Estate
Take the crepes up a notch by serving matched with Leefield Staton Riesling.