All those french toast vibes in a crêpe for something a little different.
I have been working with OddBox London and creating recipes to reduce household waste and this week I received some delicious apples and pears in my box. I normally just eat them as they are but this week I fancied doing something different.
Find more information about lowing your food waste and OddBox over on their website: https://www.oddbox.co.uk
Serves 2
10 Minutes Preparation
20 Minutes Cooking Time
I N G R E D I E N T S
CREPES
50g Flour
1 Egg
130ml Hazelnut Milk (or any other milk)
1tsp Olive Oil
1/2 tsp Vanilla Essence
1/2tsp Cinnamon
P&A PUREE
2 Pears
1 Apple
1tbs Maple Syrup
1tsp Water
BAKED APPLES AND HAZELNUTS
1 Apple
Handful of Hazelnuts
1tbs Sugar
EXTRAS
Yogurt or Cream
Icing Sugar
Fresh Pear Slices (Sliced Pear)
M E T H O D
- Preheat the oven to 180c.
- Now, peel and roughly chop two pears and an apple. Add to a saucepan with the maple syrup and water. Place over a medium heat and allow to soften completely.
- Whilst the fruits soften, feel another apple and cut into small bitesize chunks. Place in a baking tray with the sugar and hazelnuts and cook in the oven for 15 minutes.
- Next, onto the crêpe mix. In a bowl, mix together the flour and cinnamon. Then whisk in the egg, milk, oil and vanilla. Whisk until it’s a smooth runny consistency.
- Once the fruit is softened, blend into a smooth puree, or use a potato masher if you don’t have a blender.
- Place a crêpe pan or frying pan over a medium/low heat and allow to warm. Brush a little oil to the pan to avoid sticking. It only needs to be a thin layer.
- Now, pour the mixture into the centre of the pan and spread around to the edges so you cover the base of the pan and create a nice thin pancake. I do this by picking the pan up and swirling until it coats the pan base, but you can use a crepe spreader too, like at the Parisian stalls.
- Carefully flip the pancake to cook the other side. I use a spatula, but you can be fancy if you like!
- Once the apple and nuts have toasted, remove them from the oven and crush or chop the hazelnuts.
- Place a crepe on a plate and add a scoop of the puree, then fold in half and add a little more puree and fold again. Top with the caramelised apple pieces, crushed hazelnuts and fresh slices of pear and even zingy yogurt or cream.
