Honey Buttered Apple Crepes

A British take on the French classic ‘Crepe Suzette’, crepes are served warm in a gently spiced buttery syrup with tart apples. 

Takes 45 minutes (you can make the crepe batter a night ahead) / Makes 6 large crepes 

INGREDIENTS

Crepes

• 2 eggs (beaten)
• 100ml milk (dairy or plant)
• 175ml water 
• 35g unsalted butter (melted) plus extra for greasing the pan 
• 150g plain flour 

Honey Buttered Apples

• 3 tart eating apples / Braeburn, Granny Smith, Cox 
• 60g unsalted butter 
• 60g Black Bee Starflower Honey
• 2 tbsp caster sugar 
• 100ml apple juice 
• 1 cinnamon stick 
• Grating of nutmeg 
• Juice of 1 lemon 
• Sprinkle of flaked sea salt 

METHOD

Start by making the crepe batter, this needs to chill for a minimum of 15 minutes or overnight. Weigh the flour into a mixing bowl, then pour in the milk, water & beaten egg. Whisk until lump free, cover and place in the fridge to chill. 

Whilst the batter is chilling prepare the apples, peel & slice into 2-3 cm wedges then put to one side.

Place 60g butter, honey & sugar into a pan on a medium heat. Combine until melted then leave to gently bubble until the syrup becomes golden brown, roughly 3-5 minutes. Whilst bubbling, pour in the apple juice,  then add the cinnamon stick and a few gratings of nutmeg. Give the pan a gentle swirl to combine then leave to simmer for 5 minutes.  Add the sliced apples to the pan and leave to bubble for a further 10-15 minutes until the apples are tender & the sauce has thickened. 

Whilst the apples are cooking, you can start making the crepes. Place a large non-stick pan on the heat,  place 35g butter into the pan to melt. Once just melted, pour into the crepe batter and whisk until combined. Use a piece of kitchen towel to wipe out the excess butter in the pan as it will catch. 

Once the pan is heated, use a ladle to add ⅙ of the batter to the pan, swirl the pan in circular motions to evenly distribute the batter. Depending on your pan, add a little butter or vegetable oil between each pancake to stop any sticking. 

Cook each crepe for 1-2 minutes on each side or until lightly golden. Fold each crepe into a quarter before removing from the pan then place on a plate and cover with a clean tea towel, this will stop the crepes from drying out.

Once you’ve made all the crepes, re-warm the buttered honey apples, place the crepes into the pan and coat in the syrup, squeeze in the lemon juice, sprinkle with a little flaked sea salt then leave to bubble for 2-3 minutes until they’re heated through. Serve up straight away with a dollop of yoghurt or cream. 

Author: @lucyrosettelondon