FREE Star Beech Wooden Spoon with every order until 17th December or while stocks last
Apple and Walnut Crêpes
Delicious for breakfast, brunch or anytime.
4 to 6 Portions
Recipe for Apple and Walnut Crêpes
For the crepes
50g plain flour
0.5 litre milk
pinch of salt
oil for greasing the pan
For the filling
4 eating apples, Granny Smith or similar, peeled, cored and cut in pieces
100g walnut pieces
50g soft light brown sugar
1 tsp ground cinnamon
Place flour in a bowl with the salt. Make a well in the centre and add the eggs. Lightly beat the eggs then slowly incorporate the flour with a wooden spoon. When the eggs are incorporated, add the cold milk a bit at a time, whisking gently to avoid lumps.
When all the milk is mixed in the batter should be the consistency of single cream. If it seems too thick, add in some water.
Leave the batter to rest for one hour if possible.
To make the filling, In a saucepan, melt the butter, add the apple pieces and sprinkle with brown sugar.
When the apple pieces begin to colour, turn them and add the cinnamon and walnuts.
Let the mixture brown a little and mix it well to coat the apples and walnut.
Put the mixture aside while you make the crepes.
To make the crepes, heat a crepe pan or frying pan over a medium-high heat. Once it is hot add a little oil to grease the pan.
Pour about 1/3 cup of the batter into the centre of the pan and spread it into a large, even circle using the crepe paddle. To do this place one end of the paddle in the middle of the batter and quickly rotate it 360 degrees to spread the batter.
Cook the crepe until it looks firm and is lightly browned at the edges (about 1 minute). Then turn the crepe over with the spatula and cook the other side for about 30 seconds.
Grease the pan with more oil before making each crepe.
Place a large spoonful of the apple filling onto a quarter of each crepe and fold the crepes in quarters over the filling.
Our favourite recipes
Try out your kitchenware with some of our favourite recipes.