Apple-Stuffed Crêpes

Name: Apple-Stuffed Crêpes
Yield: Serves four
Cuisine: Spanish
Ingredients: 120 ml/4 fl oz/½ cup sweet cider; 175 ml/6 fl oz/¾ cup milk; 2 large (US extra large) eggs; pinch of salt; 115 g/4 oz/1 cup plain (all-purpose) flour; 120 ml/8 tbsp clear honey, and 150 ml/¼ pint/⅔ cup double (heavy) cream, to serve; butter, for frying; 4 eating apples; 60 ml/4 tbsp caster (superfine) sugar; 120 ml/8 tbsp clear honey, and 150 ml/¼ pint/⅔ cup double (heavy) cream, to serve

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Spain’s dairy country lies along the cooler northern coast and crêpes are extremely popular there. The Asturias, which run east to west along the coast, are apple and cider country, too, and crêpes, which are known as frisuelos, are made with a variety of sweet fillings, such as this succulent apple one.

Ingredients

115 g/4 oz/1 cup plain (all-purpose) flour
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Europe
Spain
Asturias
Dessert
Vegetarian
Mediterranean

Method

Make the batter. Sift the flour and salt into a large bowl. Add the eggs and milk and beat until smooth. Stir in the cider. Leave to stand for 30 minutes.
Heat a small heavy non-stick frying pan. Add a little butter and ladle in enough batter to coat the pan thinly.

Ingredients

Method

Photos