Crêpes with caramelised apple filling
Total time55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 1 more Indicative dietary requirements
View full classification 17 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Breakfast · Afternoon snack · Dessert
30 to 60 minutes
Ingredients
＋ Add to a menu- Plain flour Wheat flour, for the batter 140 g
- Oat drink Unsweetened 250 ml
- Extra virgin olive oil 15 ml in the batter and 5 ml for the pan 20 ml
- Sugar For the batter; chosen sweetener 15 g
- Baking powder Half a teaspoon 2 g
- Salt A pinch 0.5 g
- Vanilla extract Optional, for the batter 2 ml
- Apple About 3 medium Golden apples, peeled and cored weight 450 g
- Orange juice All the juice of 1 whole orange; approximately 100 ml 100 ml
- Cinnamon Ground, about 1 tablespoon 8 g
- Peanut butter 100% peanuts, for serving 40 g
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Method
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Peel and core the apples, then dice the flesh finely. Squeeze one whole orange and reserve all the orange juice, approximately 100 ml.
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Place the apple in a saucepan with the orange juice and cinnamon. Cook over medium-low heat for about 30 minutes, stirring, until tender and the liquid has reduced.
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While the filling cooks, whisk the flour with the oat drink, 15 ml extra virgin olive oil, sugar, baking powder, salt and vanilla extract, if using. Blend or whisk until smooth.
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Heat a non-stick frying pan and spread the remaining 5 ml oil thinly across the batches. Pour in a little batter and swirl to spread. Cook for 1–2 minutes until the edges release, then turn with a spatula and cook for another 30–60 seconds. Repeat with the remaining batter.
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Divide the apple filling between the crêpes and add the peanut butter. Fold or roll and serve as four warm portions.
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