Caramalised apples and agave crepes – recipe

I bought the most succulent apples the other day in Monoprix, I really love the produce section in Paris. One of my favourite things is how fresh everything is. I have found that you can’t buy fruit and vegetables too far in advance as they will spoil, meaning they are not packed with preservatives and they taste amazing. This was also the perfect opportunity to give my new crepe pan an outing, when in France and all!

Basic crepe recipe

you will need;

3 eggs
320ml milk
120g flour
pinch of salt
15g melted unsalted butter

Apple filling

you will need;

6 apples
knob of butter
2tbsp light brown sugar
2tsp mixed spice
2 shots agave spirit

method;

Begin by whisking all of the crepe ingredients together until you make a smooth batter.
Peel, core and slice your apples.
In a heavy bottomed pan heat a knob of butter and start to gently fry your apple slices. Sprinkle them with the mixed spices and sugar. Turn them occasionally.
Whilst they are cooking start to make your crepes, you can keep them warm in a hot oven.
When the apples are fully caramelised add the agave and let it bubble for a few second before removing the pan from the heat. However if you want to cook all of the alcohol off you may need to leave it on the heat a little longer, but where’s the fun in that?
Fill your crepes with apples and pour on a little of the agave syrup from the pan.