Crêpes with apple filling and orange flavoured sauce

Delicious and light recipe to end up a rich meal or to serve as a dessert any time or even for breakfast! Making our own crêpes is always better but if you don't have the time or you feel intimidated by the idea there are some excellent choices at the supermarkets



Recipe of Vassilis Kallides,
a prominent Head Cook and food author
From "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people)

For the crêpes:
500 ml of fresh milk
3 eggs
120gr. of all-purpose flour
1 pinch of salt
1 orange, the zest (optional -my addition)

For the filling:
3 apples of your choice
3 tbsp of granulated sugar
1 pinch of ground cinnamon

For the orange sauce:
3 oranges, the juice
1 lemon, the juice
4 tbsp of granulated sugar
1/2 tsp of cornflour (cornstarch)
4-5 tbsp of cold water

Method:
Put in the bowl of a standing mixer the milk, the eggs, the flour, the salt and beat in high speed until you have a homogeneous and thin batter. Pass the batter through a fine sieve into a bowl, add the orange zest (if used) and stir.

Warm a non-stick frying pan of 18-20cm on medium heat very well and lightly brush with some butter. Add a ladleful of the batter and immediately tip it around from side to side to get the base evenly coated with a thin layer of batter.

Put back on the heat and cook for about 1 minute or so on each side. The crêpes should have a gentle golden colour. Transfer the crêpes with a spatula on a plate, stacking them on top of each other as you go along.

Repeat the same with the rest of the batter until it is all used. Often clean the pan with some kitchen paper and brush with some more butter from time to time.

For the filling, cut the apples in thin slices and sauté in a saucepan with the butter and the sugar for about 10 minutes on medium heat, gently stirring with a wooden spatula until their juices are evaporated. When the filling starts resembling to a jam take off the heat and sprinkle with the cinnamon. Leave aside to cool.

In another saucepan warm the sugar on medium heat and stir until it is caramelised. Add the fruit juices in and leave to simmer for 30 seconds.

Dissolve the cornflour into the water and add it into the pan with the caramelised sugar. Stir with a wooden spoon and allow the sauce to thicken up.

Fill the crêpes with some of the apple filling, fold into half (or into quarters) and serve pouring on top with some of the sauce.