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For the Crêpe Batter:
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2 eggs
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1/4 teaspoon ground cinnamon
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1/2 cup all-purpose flour
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1 cup milk
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1 teaspoon vegetable oil
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1/4 cup muesli
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Zest of one orange finely diced
Mix all together and then
blend until smooth, keep in the refrigerator for at least 2 hours before
using.
For the Sauce:
For the filling:
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2 Peaches
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1/2 cup blueberries
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These Crepes are
very easy to make, I make them over two days making the crepe batter and
sauce one day and then put the final dish together when I'm ready. With
crepes the trick is to use a non stick pan on a medium heat, tilt the
pan on an angle when you add the batter and then swirl the pan around to
spread, the first crepe is always for the chef :) either the pan will be
to hot or cool so adjust for the next one.
  
  
Put the orange juice apples cinnamon stick, vanilla pod, start
anise in a small pot and bring to the boil, let it simmer for 15 minutes until
the apple is very soft then remove from heat. Remove all the " pod bits
" and just leave the juice and the apple and puree. Put the pod bits back
in and put in the fridge for at least 4 hours so the flavor intensifies.
Slice the peaches and place on a tray under the grill, you can
shave some palm sugar over this or drizzle with honey, depending on your sugar
levels on the day, however it is just as nice with nothing as the natural sugars
in the fruit will intensify with heating. Remove the bits from the apple puree
by straining and heat then gently toss thru the peaches and blue berry, spoon
this mixture into your crepes and fold.
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