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2 Granny Smith apples
2 ½ oz flour
1 ¾ oz almond meal
1 ¾ oz melted butter
1 ¾ oz sugar
1 ¾ oz butter
For the sauce:
2 ½ oz honey
1 oz fresh cream (or sour cream)
1. Prepare the crepe batter:
Peel the apples and grate them.
Break the eggs into a bowl.
Add the sugar and whip until the mix whitens.
Keep whipping and add the butter, then the flour, and finally lemon peel and the almond meal.
Gently incorporate the grated apples.
2. Make the crepes:
Melt some butter into a large, non-stick frying pan.
Pour a large tablespoon of batter in each corner of the pan, so as to have 4 crepes. The mix should spread to form a little round crepe.
Cook on a gentle heat for 2 minutes, then flip the crepes and cook for another 2 minutes.
Keep the crepes on a warm plate.
3. Prepare the sauce:
Pour the honey in a pot and caramelize it on medium heat.
Add the cream and whip until smooth and creamy.
4. Eat it:
Top the crepes with the sauce and serve immediately
Remember crepes are thin, pancakes are thick. You can also make them a bit larger, then roll them and top the sauce over them. Serve for breakfast or with afternoon tea.