Apple Pie Crepes
There’s nothing quite as comforting as warm apple pie on a cold winter’s day. We’ve taken all those cosy apple pie flavours you love and wrapped them into our crepes. To finish, we’ve topped them with creamy vanilla bean ice cream and a drizzle of homemade caramel sauce (although store-bought works just fine too - no judgement here!). The only question is: will you serve yours for breakfast, brunch, or dessert?
Ingredients
Serves 2
CREPES
3 granny smith apples, peeled (or any other cooking apple)
2 sweet apples such as pink lady, jazz or royal gala
2 tablespoons sugar
Zest and juice 1 lemon
½ tsp cinnamon
2 tablespoons water
1 x packet Marcel’s Sweet Crepes or Gluten Free Crepes
HOMEMADE CARAMEL SAUCE (optional)
50g sugar
30g butter
1 ½ teaspoons water
2 tablespoons cream
Pinch salt
Method
Halve and core the apples then slice. Put into a saucepan along with the sugar, lemon zest and juice, cinnamon and water. Put on the lid and cook over a medium heat, stirring often so the apples don’t stick to the bottom of the pot, until the green apples are stewed while the red apples still retain their shape. This will take 15-20 minutes. Add more water if it is beginning to dry out and catch to the bottom of the pot. Remove from the heat and set aside.
To make the caramel sauce put the sugar, butter and water into a small heavy-bottomed pot. Bring to the boil then cook for 1 minute, stirring frequently. Next add in the cream and the salt and continue to boil for 2-3 more minutes until it thickens to a sauce. Remove from the heat and pour into a little jug. If your sauce is too thick simply thin down with some boiling water. To serve, take a crepe and spoon and spread out the apple mixture over one half then fold into quarters. Repeat with the remaining crepes and mixture and put 3 crepes onto each plate. Top with vanilla ice cream and drizzle with the caramel sauce. Add a sprinkling of nuts if desired.
