Every lady is pretty pink so this Pancake Day why not add a delightful twist to your festive plate with Pink Lady Apple Crepes. Based on the French Crepe Suzette this recipe combines the sweetness of apple, with a tangy burst of citrus and the warming tones of cardamon.
Makes: 8 small or 4 large crepes
Preparation time: 15 minutes
Cooking Time: 1-2 minutes
What You Need:
For the pancakes:
- 125 g plain flour
- 1 vanilla pod, split in half
- 2 large eggs
- 200 ml whole milk
- 15g butter, melted plus extra for cooking
For the apple topping:
- 150 ml orange juice from 3-4 oranges
- grated zest of 1 lemon and 1 orange
- 3 tbsp caster sugar
- 3 cardamom pods, crushed
- 30 g butter, melted
- 2 Pink Lady® apples, cored, thickly sliced and then cut in half
What To Do:
- Put the flour and vanilla seeds into a bowl and add the eggs. Gradually whisk in the milk and butter until a smooth batter.
- Heat a large frying pan and brush with the melted butter for cooking, pour in a ladleful of the mixture, swirl the pan to make a thin large pancake and cook for 1-2 minutes, turning halfway until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with remaining batter to make 4 large or 8 small pancakes in total.
- For the apple sauce put the orange juice, lemon and orange zest, sugar, cardamom pods into the frying pan and bring to the boil. Then gradually stir in the melted butter, stirring until combined. Add the apples and pancakes and gently warm through, tossing in the sauce. Serve immediately.
Tip: Bring out the vibrant flavours with a scoop of delicious vanilla ice cream or serve with creme fraiche for a healthy alternative
Courtesy of Pink Lady® apples
For a savoury affair try this Parma Ham, Pear and Maple crepe full of warming flavours