Delicate sweet crepes, filled with mix fruits like blueberries and apples. Served with crème fraîche and almonds.
1 cup all-purpos flour
1 1/4 cups milk
1 egg, beaten
1 Tbsp sunflower oil, plus extra for greasing
For the Filling
450g (1 lb) apples
220g (8 oz) blueberries, fresh
2 Tbsp water
2 Tbsp sugar
crème fraîche to serve (optional)
almonds for sprinkling (optional)
MAKE THE CREPE BATTER
1. In a large bowl, put the flour and make a well in the center. Add a little of the milk, egg and the oil. Beat the flour into the liquid, then gradually beat in the rest of the milk, keeping the batter smooth and free from lumps. Set aside.
MAKE THE FILLING
2. Peel, core and cut the apples. Slice them into a pan, add blueberries and water. Cook over low heat for 10 minutes until the fruit is soft. Stir in sugar.
3. Lightly grease a nonstick pan with just a smear of oil. Heat the pan, pour in about 1/4 cup of the batter. Swirl it around and cook for about 1 minute. Flip the pancake over with a spatula and cook the other side.
4. Serve the crepes with the apple and blueberry mixture and roll them up. Top with a dollop of créme frâche, and sprinkle with almonds, if desired.
Cook's Tip: If you wish, substitute other combinations of fruits for apples and blueberries.
''Experience is simply the name we give our mistakes.'' - Oscar Wilde