Crepe Parfait & Apple Sauté

Make Delicious and Nutritious Dishes using easy and prepareable ingredients!

Amount	Name
2piece	Apple
2tsp	Margarine
1piece	Orange
100ml	Champagne
1grain	Cloves
1grain	star anise
25g	Corse sugar
250ml	Cream
1cup	Plain Flour (150 g)
1tsp	Sugar, white
250ml	Milk
2pc	egg
500ml	Carte D'Or Cream Brulee Mix
4pc	egg
100g	Sugar

Preparation

For the Apples:

Sauté the apples with the Margarine and the species until golden brown, add orange juice and Champagne, let it reduce until 2/3 of the volume. Add the creme, let it simmer for 2 minutes.

For the Crepes:

1. Place ingredients in a food processor or blender with a pinch of salt.

2. Blend until smooth, and then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

3. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or fry pan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

4. Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.