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Filloas
Crepes with Apple Compote
6
Serves- Difficulty
Easy
By Frank Camorra and Richard Cornish
Published 2009
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
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