Crêpes With Apple & Pistachio

Ingredients

Crepes

• 250 g plain flour
• 1/2 teaspoon salt
• 4 large eggs, preferably free range
• 1/4 cup unsalted butter
• 1 teaspoon butter, additional, melted, for pan frying
• 2 cups milk
• icing sugar, to serve
• cream (optional) or ice cream, to serve (optional)

Apple filling

• 500 g granny smith apples
• 2 tablespoons unsalted butter
• 4 tablespoons caster sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 3 tablespoons pistachio nuts, coarsely chopped

Directions

1. 1

   To make the crêpes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth. Stand for 1 hour. Brush a crêpe pan with a little of the extra melted butter and heat over a moderate heat. Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden. Flip the crêpe over to cook on the other side for about 20 seconds. Slide onto a heatproof plate and plate and keep warm in a low oven until all the crêpes have been cooked.

2. 2

   To make the apple filling: Peel, core and thinly slice the apples. Melt the butter in a (preferably non-stick) pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes. Stir in the pistachios and set aside.

3. 3

   To cook: Preheat the oven to 200°C Place a crêpe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crêpe. Fold in half and then into quarters. Repeat with the remaining crêpes. Arrange in a lightly buttered ovenproof dish, slightly overlapping. Bake until heated through, about 5-10 minutes.

4. 4

   To serve: Lightly dust the crêpes with icing sugar and serve with cream or ice cream.