Crêpes With Caramelised Apples & Chocolate

Sift the flour into a mixing bowl with a pinch of salt and make a well in the centre. Put the egg and a little of the milk in the well. Using a wooden spoon, gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little at a time. When it is all incorporated, whisk the mixture with a balloon whisk to remove any lumps. Transfer to the refrigerator to rest for 15 minutes, if you have time.

Meanwhile, put the cream in a mixing bowl and whisk until lightly whipped, then set to one side. Put the butter and sugar in a frying pan over a low heat and stir until the sugar has dissolved. Add the apple slices and toss well. Cook for 5–10 minutes, or until caramelized, then put to one side and keep warm.

Heat a pancake pan or small frying pan over a high heat. When hot, add a tiny amount of vegetable oil, then swirl it around the pan and pour it into a jug. Add 2 tablespoons of batter to the pan and swirl it around so it covers the base. Loosen the edges of the crêpe with a palette knife and cook for 1 minute, or until golden. Flip the crêpe and cook the other side for a minute or so. Slide onto a warmed plate and repeat until all the mixture has gone.

To serve, pile some of the apple mixture and a dollop of cream onto each crêpe, fold, and top with plenty of chocolate shavings.