Smooth caramel and sweet apples, this is the perfect dessert option for pancakes.Makes 12 pancakes.
100g plain flour
2 large free range eggs
1tbsp sunflower oil
3 x large apples sliced
30ml double cream
Sprinkling of sea salt
Pour all of the ingredients into a mixing bowl and whisk together until smooth and lump free.
Let the batter rest for 10-15 minutes before cooking.
Pre-heat a non-stick crêpe pan on a medium heat, then add a little oil (try using an oil spray rather than pouring as you only need the smallest amount).
Place a ladle full of the pancake mixture into the centre of the pan, lift the pan and roll the batter around to fully cover the base.
Return the pan to the heat and cook for 60-90 seconds or until loose, flip the pancake over and cook on the other side for the same time.
Place the cooked pancake onto a plate and repeat the process until you have cooked all the batter.
Cook the apple slices in a pan for 5-6 minutes, then remove.
Pour in 4 tbsp of sugar and boil for 4-5 minutes until caramelised.
Add 20g of butter and 30ml of double cream and continue to boil. When smooth return the apples to the caramel mixture and finish with a sprinkle of sea salt.
Top the pancakes with the salted caramel and enjoy.