Filloas

Crepes with Apple Compote

Preparation info

  • Difficulty

    Easy

  • 6

    Serves

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

WHEN I FIRST STARTED COOKING I TOOK GREAT PRIDE IN MAKING CREPES: A SIMPLE WAY OF TURNING FLOUR, EGGS AND MILK INTO SOMETHING REALLY SPECIAL. IT’S A SIGN OF A GOOD COOK TO TURN OUT A GOOD CREPE EVERY TIME. WHEN I WAS COOKING IN BIESCAS IN THE PYRENEES I WAS MAKING HUNDREDS A DAY, WITH FOUR OR FIVE PANS GOING AT ONCE. MY VERSION CALLED FOR 5 KG (11 LB) OF FLOUR AND DIDN’T WORK OUT WELL WHEN MADE FOR SMALLER BATCHES. THIS CREPE RECIPE IS BASED ON A VERSION BY ONE OF AUSTRALIA’S GREAT CHEFS, STEPHANIE ALEXANDER, WHO GLADLY ALLOWED US TO SHARE HER RECIPE.

I HAD SOME CREPES SERVED LIKE THIS IN A ROADSIDE TRUCK-STOP CAFE ON THE MAIN HIGHWAY BETWEEN GALICIA AND PORTUGAL. IMAGINE EATING THESE LIGHT CREPES FILLED WITH SOFT APPLE ON A COLD GALICIAN NIGHT WHEN THE RAIN IS POUNDING DOWN, THE FIRE IS SLOWLY BURNING AND THERE’S A LITTLE GLASS OF ORUJO — DISTILLED SPIRIT MADE FROM ALBARIÑO — WAITING WHEN YOU’RE FINISHED.

Ingredients

  • 250 g (9 oz/2 cups) plain (all-purpose) flour
  • 60 g (2¼ oz) unsalted butter, plus extra, for frying
  • 3 eggs
  • 375 ml (13 fl oz/ cups) milk
  • 1 quantity of warm apple compote
  • icing (confectioners’) sugar, to dust
  • 400 g (14 oz) chestnuts in syrup

Method

Sift the flour and a pinch of salt into a bowl. Melt the butter in a small frying pan over medium heat. Allow it to froth up and just as it starts to brown, remove the pan from the heat. Pour the butter over the flour and mix well using a wooden spoon.

Beat the eggs and milk together, then add to the flour and whisk until a smooth batter forms. It should have the consistency of pouring (whipping) cream. If the batter is a bit too thick, add a little more milk. Strain the batter through a fine sieve, then cover and refrigerate for 2 hours.

Heat a 25 cm (10 inch) non-stick frying pan over medium heat. Add 1 teaspoon of extra butter and tilt the pan to coat the base. As soon as the butter begins to bubble, pour in 70 ml ( fl oz) of the batter and tilt the pan to cover the base evenly. Cook for 1–2 minutes, or until the crepe is lightly browned underneath and the edges have begun to curl up. Flip the crepe and cook for another minute or until lightly browned, then stack on a warm plate and cover while you repeat with the remaining batter.

To serve, place two heaped tablespoons of the warm apple compote on one quarter of each crepe. Fold in half to make a semi-circle, then fold in half again. Dust the crepes with icing sugar, then finish with the chestnuts and a little of the syrup. Serve warm.