Cinnamon Crêpes with Calvados Butter and Spiced Apple Filling

Name: Cinnamon Crêpes with Calvados Butter and Spiced Apple Filling
Yield: Serves 8
Ingredients: 4 tbsp Calvados; 4 oz/112 g sieved icing sugar; 8 apples – Cox’s if possible; 8 apples – Cox’s if possible; Butter to cook the crêpes; ½ pint/285 ml milk and water mixed; 4 oz/112 g softened butter; Butter to cook the crêpes; 4 tbsp Calvados and icing sugar; 4 tbsp Calvados and icing sugar; 2 oz/56 g butter; 1 tbsp lemon juice; 2 oz/56 g soft brown sugar; A grating of nutmeg; 2 large eggs; ½ pint/285 ml milk and water mixed; 1 oz/28 g caster sugar; 1 oz/28 g butter, melted; 4 oz/112 g plain flour; 1 tsp ground cinnamon

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This recipe may sound a fiddle to make, but it really isn’t. It is also quite delicious, and most convenient because the whole dish freezes very well, only needing a couple of hours of thawing at room temperature before the crêpes are reheated for 20 minutes in a moderate oven, then flamed with Calvados to serve.

Ingredients

For the crêpes

4 oz/112 g plain flour
1 tsp ground cinnamon

Dessert
Vegetarian
Autumn

Method

Mix together all the ingredients for the crêpe batter, beating really well in a food processor or by hand, then leave the batter for an hour at least (you can make it up and leave it in the fridge overnight, but give it a good stir before using) before making it up into crêpes. Making crêpes is so much easier (and less boring!) a job to do if you have two crêpe pans and, if you make a lot of th