French Crepes with Caramelised Apples

15min prep, 10min cook

Serves 4

Ingredients

125g plain flour

1 vanilla pod, split and scraped

2 large free-range eggs

200ml whole milk

15g butter, melted, plus extra for frying

For the apple topping:

150ml orange juice

Zest of 1 lemon

Zest of 1 orange

3 tbsps caster sugar

3 cardamom pods, crushed

30g butter, melted

2 Pink Lady apples (or similar), cored, thickly sliced and cut in half

Method

Put the flour and vanilla seeds into a bowl with the eggs. Gradually whisk in the milk and butter until a smooth batter forms.

Heat a large frying pan and add a knob of butter. Pour in a ladleful of the mixture, swirling the pan to make a thin large pancake. Cook for 2 minutes, turning halfway until golden and fully cooked. Fold into quarters, transfer to a plate and keep warm. Repeat with the remaining batter to make 4 large or 8 small pancakes in total.

For the apple topping, put the juice, lemon and orange zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter, then add the apples and pancakes to warm through. Serve immediately.