2 medium eggs<br />165g plain flour<br />½ teaspoon of sugar<br />350ml of semi-skimmed milk<br />1 dstspn of Flora Buttery spread - melted<br />• Mix the eggs, flour and sugar to make a paste.<br />• Add the milk very slowly just enough so that the mixture coats the back of a spoon.<br />• Stir in the melted Flora Buttery.<br />• Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side.<br /><br />Filling<br />• 1 tblspn Flora Buttery spread<br />• Pinch of cinnamon<br />• 70 g soft light brown sugar<br />• 350 gm baking apples—peeled and sliced<br />• 250 ml half fat crème fraiche<br />• Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and after about a minute add the apples.<br />• Cook for 4-5 minutes so they start to break down. Remove from the heat.<br />• Lay the crèpes out and divide the apple mixture between them.<br />• Divide the crème fraiche evenly on top.<br />• Fold the right and left sides of each crepe and roll up from the open end. <br />• Sprinkle with caster sugar and glaze under the grill.
