RECIPES APPLE AND CINNAMON CREPES

Method

 2 large eggs

 2 rounded tablespoon plain flour

 3-4 tablespoons full-fat milk

 Pinch salt

 Pinch sugar

 1 tblspn Flora buttery – melted

 1 tblspn Flora buttery – not melted

 350g baking apples peeled and sliced

 Pinch cinnamon

 70g soft light brown sugar

By Chloe Saunders

1. Mix the egg with the flour to a paste.

2. Add the milk very slowly. Use just enough so that the mixture coats the back of a spoon.

3. Stir in a pinch of salt and sugar and the melted Flora. Combine thoroughly.

4. Fry them in heavy based pan until golden on each side, roughly 30 seconds.

5. Serve immediately or leave them to cool, each one separated from the other by greaseproof paper.

1. Melt the Flora in a hot pan, adding the cinnamon and sugar and allow to infuse or about a minute before adding the apples.

2. Cook for about 4-5 minutes just so as they start to break down. Remove from the heat.

3.Lay the crepes out altogether and divide the apple mixture evenly between them.

4. Now divide the crème fraiche also evenly on top of this.

5. Fold the right and left hand sides of each crepe to square off the edges, then roll up from the open end near to you to the top.

6. Lay side by side in a dish and sprinkle with caster sugar and glaze under the grill.