After about six solid days of rain, the sun has finally emerged for more than just an hour or two! The next door neighbour’s cat is sunning himself, and I sat beside him with a cup of hot gen mai cha sencha green tea to enjoy the morning sun. Everything in the garden is nice and green.
There was an episode of Masterchef last week during the Tasmanian team challenge where they had to set up market stalls at the Salamanca Markets, and there were two stalls that sold crepes. While I’ve made a lot of pancakes in my life, I’ve never actually made crepes before, and last week I was seized with an unbelieveable urge to MAKE CREPES RIGHT NOW. So I did.
The first batch wasn’t so successful as I used the large frying pan which has lost its non-stick layer and so every single crepe stuck. I also hadn’t quite gotten the hang of dropping the mixture onto the pan and immediately swirling it around so that a paper-thin layer formed, but after the first batch I developed the technique quite quickly and I was very happy with my second batch which I did in our smaller, non-stick frypan. This recipe is from taste.com.au, but I’ve made little modifications to it as well.
To make crepes for two, you will need:
- 1/2C plain flour
- 155 ml milk
- 1 egg
- 15g butter, melted and cooled
- Sift your flour into a bowl. Whisk together your milk and egg.
- Make a well in the centre of the flour, and using a whisk, gradually pour in the egg & milk mixture, whisking away at the edges of the flour until the mixture comes together smoothly.
- Stir in the melted butter, then rest the mixture in the fridge for 30 minutes.
While waiting for it to rest, make your caramelised apple sauce. You will need:
- 1 Gala apple, peeled, cored, and sliced into wedges.
- 20g butter
- 25g brown sugar
- 40ml thickened cream
- Melt the butter in a saucepan over medium heat until it’s foaming.
- Add the apple and cook for 2-3 minutes each side until golden.
- Add the sugar and cream and cook, stirring, for a few minutes until the sauce thickens and the apples are tender.
Once your crepe mixture has rested, heat your frypan over a medium heat. If you have a good quality non-stick frypan, you shouldn’t need to use any butter in-between crepes, but I did put in a tiny dollop of olive oil spread at the beginning just in case.
Place one ladle of mixture into your hot frypan, and immediately swirl the mixture around the whole pan to form a wafter thin layer. Wait for the surface to ‘dry’, and then fold one side over (to halve the crepe), and then flip it again to quarter it. Brown both sides gently before transferring to a plate, then repeat with the remaining mixture.
Top with the caramelised apples and drizzle with the beautiful, sweet, luscious caramel sauce.
Enjoy the rest of your week, lovers! I’ll be busy with my last take home exam over the weekend; I can’t wait until I’ve finished and I can spend more time playing in the kitchen and show you all the results! xx