Apple Crêpes with Butterscotch Sauce
Ingredients
6115g/4oz plain flour
Pinch of salt
2 eggs
175ml/6fl oz creamy milk
120ml/4fl oz sweet cider
butter, for frying
For the filling
4 Braeburn apples
90g/3½ oz butter
225g/8oz light muscovado sugar
150ml/¼ pint double cream
Method
Make the crêpe batter. Sift the flour and salt into a large bowl. Add the eggs and milk and ebat until smooth. Stir in the cider; set aside for 30 minutes.
Heat a small heavy-based non-stick frying pan. Add a knob of butter and ladle in enough batter to coat the pan thinly. Cook until the crêpe is goldern underneath, then flip it over and cook until the other side is golden. Slide the crêpe onto a plate. Repeat with the remaining mix (this should make about another 7 crêpes)
Make the filing. Core the apples and cut them into thick slices. Heat 15g/½ of the butter in a large frying pan. Add the apples to the pan. Cook until golden on both sides, then transfer the slices to a bowl with a slotted spoon and set them aside.
Add the rest of the butter to the pan. As soon as it has melted, add the muscovado sugar. When the sugar has dissolved and the mixture is bubbling, stir in the cream. Continue cooking until it forms a smooth sauce.
Fold each pancake in half, then fold in half again to form a cone; fill each with some of the fried apples. Place two filled pancakes on each dessert plate, drizzle over some of the butterscotch sauce and serve at once.