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

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

4½oz (125g) mushrooms, sliced

2 garlic cloves, finely chopped

sea salt and freshly ground black pepper

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. 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 incorporated, beat the mixture with an electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the mushrooms, and cook on a medium heat for 5 minutes or until beginning to soften. Stir in the garlic and cook for a few minutes more, until the mushrooms have released their juices. Season well with sea salt and freshly ground black pepper.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the mushroom mixture onto one quarter of a crêpe, then fold it in four. Fill a second crêpe in the same manner.

Crepes with garlicky mushrooms

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 red bell peppers, seeded and cut into strips

pinch of granulated sugar

handful of basil leaves, torn

sea salt and freshly ground black pepper

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. 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 a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a large frying pan, add the peppers, the sugar, and a pinch of salt, and cook over low heat for 10–15 minutes or until soft. Stir in the basil.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl it around so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat until all the batter has been used.

4 Spoon half the pepper mixture onto half of a crêpe, then fold it in two. Fill a second crêpe in the same manner.

Crepes with peppers and basil

Chilling • 30 minutes

special equipment • electric mixer

Makes 4

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 small zucchini, coarsely grated

1 cup shredded emmentaler or other swiss cheese

sea salt and freshly ground black pepper

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. 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 a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the zucchini, and cook over medium heat for 5–8 minutes or until lightly golden. Season well with salt and pepper, then remove from the heat and stir in the cheese.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute, until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon a quarter of the zucchini mixture onto half of a crêpe, sprinkle with pepper, then roll or fold it. Fill three more crêpes in the same manner.

Crepes with zucchini and Emmentaler

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

3 bacon slices, chopped

olive oil

½ cup Gorgonzola or other blue cheese

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a 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. Stir the egg mixture, adding a little of both the flour and the milk as you go. When it’s all incorporated, beat with an electric mixer to remove any lumps. Transfer to the refrigerator for 30 minutes.

2 Place the bacon and a drizzle of olive oil in a hot frying pan and cook over medium-high heat for 5 minutes or until golden. Drain on paper towels.

3 Heat a crêpe pan or small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute

or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the bacon onto one half of a crêpe and top with half the cheese. Fold the crêpe over and cook for a minute or so, turning once, until the cheese begins to melt, then slide the crêpe onto a plate. Fill and cook a second crêpe in the same manner. Serve immediately.

Crepes with blue cheese and bacon

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 cup crumbled soft goat cheese

small handful of finely chopped chives

1 tomato, peeled

olive oil

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a 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. Gradually stir the egg mixture, letting the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with an electric mixer to remove lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Mix the goat cheese and chives in a bowl, then season with salt and pepper. Cut the tomato in half, scoop out the seeds, then dice the flesh and mix with the cheese mixture.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl 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 to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the cheese mixture onto one half of a crêpe and roll it up. Fill a second crêpe in the same manner.

Cook’s Notes:

For ease, snip the chives with kitchen scissors, rather than chopping them with a knife.

Crepes with goat cheese and chives

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

1 eggplant, cut into small dice

2 tomatoes, finely chopped

pinch of ground cinnamon

small handful of finely chopped mint leaves

lemon wedges, for serving

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a 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. 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 blended, beat with an electric mixer to remove any lumps. Rest in the refrigerator for 30 minutes.c

2 Heat 1 tbsp olive oil in a frying pan, add the eggplant, and cook over medium heat for 5–8 minutes, stirring frequently, until golden. Add the tomatoes and cook for another 5 minutes or until they start to break down a little. Season well with salt and pepper, then stir in the cinnamon and the mint.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the eggplant mixture ontop of a crêpe and roll or fold it, or simply serve the eggplant mixture on top. Prepare a second crêpe, and serve with a squeeze of lemon.

Moroccan style crepes

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

3–4 roasted red peppers from a jar, drained and chopped

handful of pitted black olives, coarsely chopped

1–2 tsp capers, rinsed

2–3 tbsp ricotta or fresh mozzarella, torn into pieces

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina flour, and carefully place the dough on top.

3 Spoon the peppers, olives, capers, and ricotta onto half of the dough base, leaving a ½in (1cm) border around the edge. Season well with salt and pepper. Moisten the edges of the dough with a little water, then fold in half and seal together with your fingers. Sprinkle the top with a little water, then bake for 15–20 minutes or until golden and crispy.

Calzone with peppers, capers, and olives

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

8oz (225g) fresh spinach, wilted and well drained

41⁄2oz (125g) cooked ham, chopped

41⁄2oz (125g) mozzarella, torn into pieces

handful of torn basil leaves

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and place the dough on top.

3 Spread the spinach over half the dough, leaving a ½in (1cm) border around the edge. Top with the ham, mozzarella, and basil leaves. Moisten the edges of the dough with a little water, then fold in half and seal together with your fingers. Sprinkle the top with a little water, then bake for15 minutes, until golden and crispy.

Cook’s Notes:

Sprinkling the top of the calzone with a little water helps crisp up the dough.

Calzone with cheese, ham, and spinach