Here are three yummy versions to choose from:
*French Lemon Crepes *Cherry Crepes *Apple Crepes with Butterscotch Sauce
I’ve been making this crepe recipe from the original Margaret Fulton Cookbook, for longer than I care to remember. It’s an oldie but a goodie, and the flavours just work well.
Make the crepes ahead of time and refrigerate for up to 3 days or freeze. You don’t need to separate the crepes with paper when storing.
French Lemon Crepes with the Basic Crepe Recipe – just click here
- Crepes – use the basic recipe
- 500g frozen pitted cherries
- 1/3 cup sugar
- 1/4 cup water
- 200g fresh cherries, pitted
- lemon juice
Combine the sugar and water in a small saucepan, add 300g of the frozen cherries and simmer for 5-10 minutes
Puree the mix in a blender, then rub through a sieve.
Return to the saucepan and cook on high heat for about 5 minutes until thick and syrupy. Remove from heat.
Add the remaining 200g of frozen cherries and fresh pitted cherries and a good squeeze of lemon juice.
Fill & serve the crepes
Place crepes out flat on work surface. Spoon about 2 tablespoons filling on one quarter. Fold crepe over; then fold again to form fan shape. Repeat with remaining crepes.
Warm when filled, in Microwave on LOW for about 1 minute.
Drizzle with additional sauce and serve with cream or icecream.
Crepes with Apples and Butterscotch Sauce
- crepes – use the basic recipe
- 3 green apples, peeled, cored & chopped into 1 cm dice
- juice & zest of 1 lemon
- 50g butter
- 2 heaped tbs castor or brown sugar
- 2 tbs water
- 1/2 tsp cinnamon
- pinch grated nutmeg
- 1 cup cream
- 1 cup brown sugar
- 150g butter
- 1 tsp vanilla essence
The Apple Filling
In a bowl, add the apples brown or castor sugar, lemon juice and zest, nutmeg and cinnamon, and toss everything together to coat chopped apples Let the juices do their work for about 20 minutes.
Melt the butter in a frypan, add the apple mix and water.
Stir gently over medium heat for around 20 minutes or until the apples soften.
Remove from the heat and cool.
Fill the crepe parcels
Place crepe onto a board, spoon about 2 tablespoons of apple along the centre of the crepe.
Fold one side of crepe over filling, tuck in sides and gently roll up to enclose filling.
Place the cream butter and brown sugar in a saucepan over low heat and stir until the sugar is dissolved.
Increase the heat to medium and bring to the boil for 8 – 10 minutes or until thickened. Add the vanilla.
Set aside to cool to room temperature. Store in the fridge if making ahead of time.