Blackberry and apple crêpes

Blackberry and apple crêpes

Thin crispy crepes are served with a sweet apple and blackberry filling.

Blackberry and apple crêpes

  • Serves icon Makes 12 pancakes
  • Time icon Takes 20 minutes to make, 25 minutes to cook, plus resting

Thin crispy crepes are served with a sweet apple and blackberry filling.

Ingredients

  • 2 large free-range eggs
  • 200ml milk
  • 110g plain flour
  • 20g butter, melted, plus a little extra for frying the pancakes
  • 1 tbsp vegetable oil

For the blackberry and apple filling

  • 4 apples, peeled, cored and chopped
  • 300g blackberries
  • 2 tbsp caster sugar
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a small bowl, lightly beat the eggs with a fork. Mix the milk and 100ml water in a small jug. Sift the flour into a large bowl, make a well in the centre of the flour and pour in the eggs and 2 tbsp of the milk mixture.
  2. Use a wooden spoon to stir the eggs and milk so you start to make a whirlpool in the middle of the bowl. When the liquid in the centre of the bowl is as thick as double cream, pour in a little more of the milk and water mixture and continue to mix, pulling in more flour. Keep doing this until all the milk is used up and you have a smooth batter. Whisk in the melted butter. Leave the batter to stand for 30 minutes, to allow the starch in the flour to swell, then stir again.
  3. Meanwhile, make the filling. Put the apples, blackberries and sugar into a pan. Cook over a low heat until the sugar has dissolved, then turn up the heat and simmer for 10-15 minutes until the apple is tender. Leave to cool.
  4. Pour a drop of the oil and a very small knob of butter into a 20cm frying pan and place over a high heat. When hot, use a ladle or large spoon to pour some of the batter into the frying pan. Quickly swirl the mixture around the pan to cover the base. Cook the pancake for a minute, then flip it over with a palette knife to lightly brown the other side for a minute or so, then tip it out onto a plate.
  5. Keep making pancakes until you have used up all the batter. You may need to add a little more oil and butter to the pan after every 2-3 pancakes. Serve the crepes with the blackberry apple filling and whipped cream.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Dinner party dessert recipes

Caramel crêpes suzette

Flambéed pancakes always impress at a dinner party! These classic...

Save recipe icon Save recipe icon Save recipe

Crêpe recipes

Tangerine crêpes suzette

Fancy an alternative to the classic orange crêpes suzette? These...

Save recipe icon Save recipe icon Save recipe

Sweet pancake recipes

Blackberry and apple crêpes

Thin crispy crepes are served with a sweet apple and...

Save recipe icon Save recipe icon Save recipe

Sweet pancake recipes

Easy pancakes

Anyone can give our easy pancakes a go and get...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.