2 medium eggs
165g plain flour
½ teaspoon of sugar
350ml of semi-skimmed milk
1 dstspn of Flora Buttery spread - melted
• Mix the eggs, flour and sugar to make a paste.
• Add the milk very slowly just enough so that the mixture coats the back of a spoon.
• Stir in the melted Flora Buttery.
• Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side.
Filling
• 1 tblspn Flora Buttery spread
• Pinch of cinnamon
• 70 g soft light brown sugar
• 350 gm baking apples—peeled and sliced
• 250 ml half fat crème fraiche
• Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and after about a minute add the apples.
• Cook for 4-5 minutes so they start to break down. Remove from the heat.
• Lay the crèpes out and divide the apple mixture between them.
• Divide the crème fraiche evenly on top.
• Fold the right and left sides of each crepe and roll up from the open end.
• Sprinkle with caster sugar and glaze under the grill.
