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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Apple and Pear French Toast Crêpes

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.



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