Tarte Tatin Crêpes
This was a result of me making crepe suzette. There’s something about fruit drenched in caramel that just fills a hole for me.
You can meal prep these too and reheat them for later on.
Recipe, serves 1-2;
1/2 cup (75g) plain white flour
1/2 cup (75ml) milk
1 egg
2 apples
150-200ml apple juice
3 tbsp sugar
1 tbsp butter
Method
For the apples, preheat the oven to 170°C.
In a small saucepan, heat your butter and sugar on medium-low.
Whilst your butter and sugar melt together, peel your apples and cut in half, removing the core.
Once your sugar and butter have melted together and formed a paste, add a splash of apple juice and mix well - the mixture will bubble a lot.
Add a splash more apple juice, so you end up with a mixture with the consistency of single cream.
Add your cored and peeled apple halves to a baking tray, flat side up, then pour over your caramel.
Cover with foil and bake for 15 minutes, then remove from the oven and flip, covering and baking for another 15 minutes.
Whilst your apples bake, whisk your egg with milk in a large mixing bowl.
Add your flour bit by bit, whisking out the lumps completely.
Leave the mixture to sit whilst your apples cook.
When your apples are 5 minutes off, grease your frying pan and make your crepes.
The mixture should make 4 crepes - fold each into quarters, then plate 2 up on each plate.
Remove your apples from the oven & place 2 halves on top of the crepes on each plate.
Pour over the remaining caramel sauce from the baking tray.
Serve with yogurt or ice cream.
Notes + Variations:
You could also use pears for this. The same applies.
