Ingredients
- Salted butter 85g
- Vanilla extract 1 tsp
- SpinneysFOOD Full-Fat Fresh Cow’s Milk 360ml
- Large eggs 4
- SpinneysFOOD Almond Butter 3 tbsp
- SpinneysFOOD Light Muscovado Sugar 2 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD All-Purpose Flour 160g
- Almond flour 30g
- Rockit apples 2
- SpinneysFOOD Super Fine Icing Sugar 50g
- SpinneysFOOD Fine Cinnamon 2 tsp
Nutrition (Per serving)
- Calories 647
- Fat 31.8g
- Saturates 13.9g
- Protein 14.7g
- Carbs 78.7g
- Sugars 39.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Apple almond brown butter crêpes with cinnamon icing sugar
French 10 Mins Prep · 25 Mins Cook
- In a small non-stick pan, melt the butter over a medium heat. Scrape the vanilla seeds (or 1tsp of vanilla extract) into the butter along with the vanilla pod and cook, swirling now and then, for approx. 2 minutes or until just golden brown. Pour the butter into a medium mixing bowl and remove the vanilla pod. Set aside to cool to room temperature.
- In a blender, combine the cow’s milk (or any alternative milk), eggs, almond butter, sugar and salt. Blitz until completely smooth and combined.
- Add the flour, almond flour and cooled butter to the blender and blitz until smooth, approx. 30 seconds.
- Pour the batter into a measuring jug and refrigerate for 30 minutes or overnight.
- Finely slice the apples and place in a bowl of water.
- Heat a 20cm non-stick frying pan or crêpe pan over a medium heat. Grease the pan using cooking spray or a dot of butter.
- Pour approx. 60ml of batter into the centre of the pan, swirling it to coat the base of the pan. Place a few apple slices over the crêpe and cook until the edges start to crisp up and lift, approx. 1 minute. Flip the crêpe over and cook for a further 30 seconds. Repeat this process until all the batter has been used up.
- Whisk together the icing sugar and cinnamon.
- Dust the crêpes with the cinnamon icing sugar and serve.