Amarula Apple Crepe

Name: Amarula Apple Crepe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: South African
Ingredients: 250 ml cake flour; 2.5 ml baking powder; 10 ml lemon juice; 45 ml sunflower oil; 2 eggs; 250 ml milk; 50 ml Amarula (cream liqueur); pinch of salt; 30 g butter; 6 Golden Delicious apples peeled, cored and cut into slices; 10 ml Robertsons ground cinnamon; 2.5 ml Robertsons nutmeg; 60 ml soft brown sugar or honey; 250 ml cream; 50 ml icing sugar; 1 ml Robertsons ground cinnamon; 50 ml Amarula (cream liqueur)

4 People
50 min.
intermediate
Expensive

Decadent pan-fried caramelised apple crepes served with whipped Amarula cream.

Ingredients

Crêpes:

250 ml cake flour
2.5 ml baking powder
10 ml lemon juice
45 ml sunflower oil
2 eggs
250 ml milk
50 ml Amarula (cream liqueur)
pinch of salt

Filling:

30 g butter
6 Golden Delicious apples peeled, cored and cut into slices
10 ml Robertsons ground cinnamon
2.5 ml Robertsons nutmeg
60 ml soft brown sugar or honey

Amarula Cream:

250 ml cream
50 ml icing sugar
1 ml Robertsons ground cinnamon
50 ml Amarula (cream liqueur)

Cooking Method

Sieve together the flour, baking powder and the salt.
Beat together the lemon juice, oil, egg, milk and Amarula. Whisk this mixture into the dry ingredients to make a thin batter. Let it stand while you cook the apples.
Melt the butter in a large frying pan and add the apples. Cover with a lid and cook on medium heat for 5 minutes. Uncover and cook on high heat until all the moisture has evaporated.
Add the Robertsons Cinnamon, Robertsons Nutmeg and the brown sugar. Cook for another 2 minutes or until starting to caramelise. Remove from the heat and keep on the side.
Start making your crepes. Use a non-stick pan and add some batter to cover the bottom of the pan and cook until bubbly and golden at the bottom. Use a spatula to flip and cook the other side. Repeat with the rest of the batter.
Whip the cream, icing sugar and cinnamon until stiff. Add the Amarula.
Divide the filling between the crepes, add a dollop of the whipped Amarula cream and roll up. Top with more whipped Amarula cream and sprinkle with a bit of Robertsons Cinnamon.