Classic French crepes served with caramelised Braeburn apples flambéed with Canadian iced cider and crème fraiche.
For the crepe batter: mix the eggs and flour together until you have a smooth paste. Add the salt and slowly whisk in the milk until you have a smooth, glossy mixture.
To cook the crepes: heat a small frying pan until hot and add a splash of oil. Add one ladle of batter to the pan and tilt the pan to ensure the mixture covers the whole of the frying pan. Cook for a minute and then turn the crepe over and cook on the other side for 30 seconds.
Remove the pancake from the pan and sprinkle on a small amount of caster sugar.
For the apples: peel and core the apples. Cut each apple into small chunks.
In a hot pan, cook the apples with the butter and sugar until caramelised. Flambé with the ice cider and serve folded inside the crepe with a dollop of crème fraiche.
«When cooking crepes, make sure the pan is hot and do not add too much oil. »