Who loves pancakes.... erm not me actually. I mean I don't dislike them but they'd be the last thing I'd pick from a menu. However when they are done right they can be delicious, so when I make them they have to be filled with the most delicious filling and one combination I love is cinnamon apples with Chantilly cream. Really simple and really quick what's not to love.
Prep time 20 mins
Cooking time 15 mins
140g sifted plain flour
200ml milk mixed with 50ml of water
2 eggs
25g unsalted butter, melted, plus a little extra for brushing the pan
1.5tbsp butter
3 apples, Braeburn or pink lady work well, peeled, cored and diced in to 1cm cubes
2tbsp brown sugar
1tsp ground cinnamon
50ml water
300ml double cream
1 vanilla pod, split and seeds scraped from the inside, or 2tsp vanilla essence
2.5tbsp icing sugar
In a large mixing bowl, add the flour and make a well in the middle of the flour.
Pop the two eggs in to the well and begin to whisk until they are incorporated.
Now begin to gradually add the milk/water mixture and whisk until smooth. Put a damp dishcloth under the bowl to stop it from moving while you mix.
Leave for 5 mins while you melt the butter.
Once the butter is melted and slightly cooled add this to the mixture again mixing well, leave to one side while you get the apples going.
In a frying pan add the butter and allow to melt on a medium heat.
Now add the diced apples and brown sugar, stir well.
In a cup mix the ground cinnamon with the water, this will reduce the graininess of the powder. Add to the apples.
Stir well and allow to cook down gently for 10 mins, stirring every so often, we don't want them to be mush but just slightly softer.
In a mixing bowl add the double cream, vanilla seeds or extract and the icing sugar.
Use an electric whisk to mix it all together and thicken, this will take less then a minute. Slightly longer if you are using a hand whisk. Be careful not to over whisk so stop when your cream reaches soft peaks.
In a pancake or non stick frying pan, brush with a tiny bit of butter, heat on high.
Pour one ladle of crepe mixture into the middle of the pan and working quickly swirl around until you have a thin crepe.
Cook for approx 30 seconds and then flip on to the other side (you can use a spatula like me if your not very good at flipping) cook on the other side for another 30seconds or until cooked through.
Once cooked, place on a plate with a large spoonful of your cooked cinnamon apples and a dollop of Chantilly cream. Dust with some extra icing sugar.
Continue this until you've used up the crepe mixture.