• Crepe mixture
• 2 peeled and cored apples
• 1tbsp of sugar
• 1tbsp of water

This is sort of a take on tarte tatin (upside-down apple tart with caramelised apples). Chop up a couple of peeled and cored cooking apples. Add them to a small saucepan with a tablespoon of sugar and a tablespoon of water. Cook over a low heat until the apples are nearly tender. Increase the heat until the sugar syrup starts to turn golden. Remove from the heat.

Place a crepe onto a serving plate and add a tablespoon of apples onto a quarter of the crepe. Fold the crepe in half and then into half again. You will finish up with a triangle(ish) shaped crepe. Repeat with the rest of the crepes and the apples. Spoon some of the caramelised sugar syrup over the top of the apple crepes. Delicious!

BASIC CREPE RECIPE

The following quantities will make about eight crepes.

• 2 eggs
• 1 large cup milk (about 300mls)
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• Pinch salt
• 1 cup plus 2 tablespoons plain flour, sieved
• 2 tablespoons butter or non-stick cooking spray, for cooking the crepes

Place the eggs, milk, vanilla extract and melted butter in a medium sized bowl and mix well. Add the sugar and salt and mix until all the ingredients are well combined. Now add the flour and beat well until you have a smooth batter. Set the batter to one side for at least half an hour to thicken slightly. You may need to add a little water to the batter if it thickens too much.

Lightly butter or apply a non-stick cooking spray to a non-stick frypan and heat over a medium-high heat until the pan is hot. Pour about four tablespoons of the crepe batter into the hot pan, tilting the pan to spread the mixture evenly over the entire base of the frypan. Add a little batter to any holes that you may have in the crepe. Cook for a couple of minutes, until the underside of the crepe is golden and small bubbles start to appear on the surface of the crepe. Using a small egg lifter, loosen around the edges of the crepe and turn it over. Continue to cook on the other side for one minute.

Repeat this process with the rest of the batter mixture. Crepes are best served straight away. If you are planning on serving them later, you can stack the cooked crepes between layers of alfoil, cover them loosely with foil and keep in a warm place until ready to serve.

By Lynn Bain, as featured in Caravan World issue 467, July 2009.