These are an easy dessert but also fast enough to make from scratch in the morning. Apple pie for breakfast? Why not!
2 cups plain flour
2 cups milk
2 tbsp soft brown sugar
½ tsp salt
½ tsp vanilla extract
2 tsp cinnamon powder (plus extra to serve)
75g butter, melted (plus extra for frying the crepes)
vanilla ice-cream, to serve
3 Granny Smith apples
¼ cup soft brown sugar
1 tbsp apple cider
1. For the apple compote, peel the apples and grate using a box grater, discarding the cores. Heat a small saucepan over medium heat and add the butter and brown sugar. Add the grated apple and apple cider vinegar and stir to combine. Cover and cook over low heat for 20 minutes, stirring occasionally, until the apple is soft and jammy.
2. For the crepes, place the flour, milk, eggs, sugar, salt, vanilla extract, cinnamon and melted butter in a blender and blend until smooth. Rest in the fridge for 30 minutes. Heat a flat 24cm frying pan or crepe pan and brush with a little melted butter. Tilt the pan and pour in about ⅓ cup of batter, quickly swirling to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds until set. Move to a plate to cool. Repeat for the remaining batter.
3. Serve with the apple compote, a dusting of cinnamon powder and a generous scoop of vanilla ice-cream.