VERDICT: The cooking time for apples can be shortened, though its up to your personal preference. A crunchier texture would go better with the softness of the crepe. Apple, Cinnamon & Butter smells awesome in the kitchen.
Vanilla ice cream is sorely missed, which will to add up to the richness and dimension of the taste to this dish. Mmm.
P.S I also had fun with an impromptu food styling photoshoot at home :) The colours just came all together.
It’s Valentine’s Day.
And they say, “An Apple A Day Keeps The Doctor Away”.
I’d like to use a simple recipe for a sweet start to the day.
For some reason, australian recipes always interests me.
Perhaps from the way the Aussies has come to market themselves as a lifestyle based country.
And having visited Sydney, have come to liken the city to a country vibrant, yet down to earth with good food quality.
I remember a great authentic Italian restaurant nestled in a pathway at The Rocks.
Mmm.. Fresh pasta, cute waiters, al fresco with a view of the harbour.
OK! Back to making Crepes.!
I have also decided to add an extra ingredient Dried Figs to the recipe. Also, since I’m not very good at following recipes, Cinnamon too!
To add on to the health ratio of the dessert. (You can also use dried apricots)
Figs are high in natural and simple sugars, minerals and fibre. They contain good levels of potassium, calcium, magnesium, iron, copper and manganese. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg. You can read about its health benefits: HERE via whfoods.com
Let’s reminiscence Aussie today, and whip up something from there (Well, ok website. If that counts).
The original recipe: HERE via taste.com.au
310ml (1 1/4 cups) milk
20g butter, melted
- Sift the flour into a bowl (I didn’t but you could do that.) Make a well in the centre.
- Whisk together the eggs, add the milk to the flour mixture, whisking constantly until smooth. Stir in the butter.
- Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease.
- Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2-3 minutes or until the edge begins to curl.
- Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 13 more batches, with melted butter and remaining batter, reheating the pan between batches.
- Fold crepes into quarters. Divide among serving plates. Top with the caramelised apple. Serve with ice-cream.
3 red apples (such as royal gala. I used regular apples.), quartered, cored, cut into cubes
55g (1/4 cup, firmly packed) brown sugar
80ml (1/3 cup) thickened cream
- To make the caramelised apple: melt the butter in a frying pan over medium heat until foaming. Add in the cinammon and figs and cook for a minute.
- Next, the apple and cook for 2 minutes or until golden.
- Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender.
- Tip: Try using 3 medium bananas, peeled and halved, instead of the red apples.