Brandied apple crêpes

Fairlady
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (14)

125.00 g flour — cake
salt — pinch
1.00 eggs — extra-large
1.00 eggs — yolk only
250.00 ml milk
15.00 ml brandy — optional
30.00 ml butter — melted or sunflower oil
sunflower oil — for frying
FILLING
2.00 apples — sliced
15.00 ml lemon juice
30.00 ml butter
15.00 ml sugar
30.00 ml orange — peeled, cut into slivers
15.00 ml brandy — optional
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Method:

1. FILLING: Place apple slices and lemon juice in a bowl of water. Heat butter, sugar, orange peel and brandy (if using) in a frying pan.
Remove apple from water and drain on paper towels. Fry slices in butter mixture, a few at a time, until softened, 5 to 7 minutes. Keep warm.
2. CRÊPES: Sift flour and salt into a mixing bowl. Make a well in centre, add egg and egg yolk beaten together, and gradually stir in milk, drawing in flour from sides as you do so. Stir in brandy if using. Beat mixture until smooth, using a whisk. Fold in melted butter or oil. Set aside for 1 hour.
3. Just cover base of crêpe pan with oil. Heat until starting to smoke. Remove from stove and cool slightly before pouring in batter for first crêpe. Add about 30 ml (2 tbsp) batter to pan, tilting pan quickly to spread batter evenly. Cook for 1 to 2 minutes, or until bubbling lightly and edges start to curl. Gently loosen crêpe all round with a spatula, shake pan to loosen crêpe, then flip it over with the spatula and brown the other side for about 5 seconds.
4. Remove crêpe carefully from pan and keep warm by layering on a plate over a saucepan of simmering water. To assemble, flip 1 edge of crêpe over to other edge (ie halved), place some apple filling on one half of folded crêpe and fold other half over filling. Serve with custard (see tips).



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