Crêpe with Caramelized Apple

Our next woofers were from FRANCE!!!! ….best of all we got to watch how the ALL BLACKS win against France in the Rugby world cup final with them.

They cooked us the true Crêpe.

Crepe

• 500g Flour
• 1L Milk
• 4 Eggs
• 4 T of Oil
• 4 T of sugar
• 1t Rum
• 1t Vanilla
• 1/2 t Salt
• Oil for the pan

Mix the flour with half the milk, when no more lumps of flour show add the rest of the milk, then add in rest of the ingredients.

Mix well and let rest for at least 30min in the fridge.

Warm a shallow pan and with a paper towel wipe some oil in the bottom, when the pan is HOT poor in some of the Crêpe mixture,

just so it covers the bottom of the pan, you want them nice and thin.

When the top looks all cooked and it comes of the bottom of the pan easily, turn over and brown on the other side. Then take out and place in the oven (about 70°C) to keep warm.

Caramelized Apple

• 1T of butter
• 3 apples
• 1T of water
• 2T of sugar

Peel the apples and cut into slices.

Melt butter in a pan then add the apples and water.

When the apples have started to cook and are getting softer add the sugar.

Keep on the heat until the apples have cooked turn off and eat.

Serve the crepe with either the cooked apples or melted butter and sugar.

We had some organic Rapadura sugar, I just loved the caramel flavour of it, then butter added to it….. just divine!