Crepes with caramelized apples and chocolate

special equipment • electric hand mixer

serves 4–6

½ cup all-purpose flour

1 large egg, lightly beaten

2/3 cup whole milk

2/3 cup heavy whipping cream

1 tbsp butter

2–3 tbsp granulated sugar, depending on the sweetness of the apples

4 Pink Lady or other pink-skinned eating apples, sliced

vegetable oil

4½oz (125g) semisweet chocolate, grated or shaved

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Using a wooden spoon, gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with an electric mixer to remove any lumps. Transfer to the refrigerator to rest for 15 minutes.

2 Meanwhile, put the cream in a mixing bowl and beat with an electric mixer until lightly whipped, then aside. Put the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Add the apple slices and toss well to coat. Cook for 5–10 minutes or until the apples are caramelized, then set aside and keep warm.

3 Heat a crêpe pan or small frying pan over medium-high heat. When hot, add a tiny amount of vegetable oil, then swirl it around the pan and pour the excess into a heatproof liquid-measure cup. Add 2 tbsp of batter to the pan and swirl it around so it covers the bottom. Loosen the edges of the crêpe with a spatula and

cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds, or until set. Slide the crêpe onto a plate and repeat until all the batter has been used.

4 To serve, pile some of the apple mixture onto each crêpe and top with a dollop of cream; then fold to enclose the filling, and sprinkle with chocolate.

Crepes with caramelized apples and chocolate