Caramelised Apple

A tasty crêpe topping!

Ingredients:

1 granny smith apple

1 big tbsp demarara sugar

1 tsp butter

Method: 

My pans don’t often burn so I hardly use butter or oil when frying, but in this case it may help the process.

Cut the apple in half, core and finely slice – about 5mm thick if possible. Lay these in your pan, covering the bottom with one layer. This should use up all the apple. Add in the sugar and butter on top and let it melt and soak through.

When they’re brown and slightly sticky, you can remove them from the heat and arrange on a crêpe with some stiffly beaten cream, fold traditionally.

Yum.

How to make crêpes.