The warming notes of brown butter, cinnamon and almonds complement the natural tartness of apples in this crêpe recipe
|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
In a small non-stick pan, melt the butter over a medium heat. Scrape the vanilla seeds (or 1tsp of vanilla extract) into the butter along with the vanilla pod and cook, swirling now and then, for approx. 2 minutes or until just golden brown. Pour the butter into a medium mixing bowl and remove the vanilla pod. Set aside to cool to room temperature.
In a blender, combine the cow’s milk (or any alternative milk), eggs, almond butter, sugar and salt. Blitz until completely smooth and combined.
Add the flour, almond flour and cooled butter to the blender and blitz until smooth, approx. 30 seconds.
Pour the batter into a measuring jug and refrigerate for 30 minutes or overnight.
Finely slice the apples and place in a bowl of water.
Heat a 20cm non-stick frying pan or crêpe pan over a medium heat. Grease the pan using cooking spray or a dot of butter.
Pour approx. 60ml of batter into the centre of the pan, swirling it to coat the base of the pan. Place a few apple slices over the crêpe and cook until the edges start to crisp up and lift, approx. 1 minute. Flip the crêpe over and cook for a further 30 seconds. Repeat this process until all the batter has been used up.
Whisk together the icing sugar and cinnamon.
Dust the crêpes with the cinnamon icing sugar and serve.