Apple and pear french toast crepes
Stuffed crepes with caramelised apple chunks, toasted crushed hazelnut and fresh pear slices with zingy yogurt.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
For the crêpe:
50 g Plain flour
1 Egg
130 ml Hazelnut Milk ((or any other milk))
1 tsp Olive oil
½ tsp Vanilla extract
½ tsp Ground cinnamon
For the puree:
2 Pears
1 Apple
1 tbsp Maple syrup
1 tsp Water
For the apples:
1 Apple
a bunch of Hazelnuts
1 tsp Sugar
Extras:
Yoghurt (or Cream) / Vegan yoghurt
Icing sugar
1 Pear (sliced)
Recipe:
- Preheat the oven to 180c.
- Roughly chop two pears and an apple. Add to a saucepan with the maple syrup and water. Place over a medium heat and allow to soften completely.
- Whilst the fruits soften, feel another apple and cut into small bitesize chunks. Place in a baking tray with the sugar and hazelnuts and cook in the oven for 15 minutes, making sure the hazelnuts don’t burn!
- Next, onto the crêpe mix. In a bowl, mix together the flour and cinnamon. Then whisk in the egg, milk, oil and vanilla. Whisk until it’s a smooth runny consistency.
- Once the fruit is softened, blend into a smooth puree, or use a potato masher if you don’t have a blender.
- Place a crêpe pan or frying pan over a medium/low heat and allow to warm. Brush a little oil to the pan to avoid sticking. It only needs to be a thin layer.
- Carefully flip the pancake to cook the other side. I use a spatula, but you can be fancy if you like!
- Once the apple and nuts have toasted, remove them from the oven and crush or chop the hazelnuts.
- Place a crepe on a plate and add a scoop of the puree, then fold in half and add a little more puree and fold again. Top with the caramelised apple pieces, crushed hazelnuts and fresh slices of pear, and even dollops of zingy yogurt or cream.
