“Real” Crêpe Bretonne with Maple Salted Caramel and Apples

For the Crêpe Bretonne

• 3 large eggs
• 100 g  caster sugar
• 20 g pure maple syrup (preferably golden colour for its delicate flavour)
• 8 g table salt
• 500 g wholemeal or buckwheat flour
• 175 g salted butter, melted
• 1 litre whole milk
• Dash of Calvados or brandy (optional)
• Extra butter for cooking

For the salted maple syrup caramel

• 4 apples, peeled, cored and sliced
• 100 ml pure maple syrup (preferably amber syrup for its rich taste)
• 100 g salted butter
• 200 ml double cream
• 2 tsp sea salt

To cook the crêpe

1. In a large bowl, mix together the eggs, sugar and maple syrup, then add half the milk and whisk until combined.
2. Add the flour, salt and melted butter, stirring until smooth. Add the remaining milk and Calvados, if using.
3. Heat a frying pan over a medium heat and melt a knob of butter until it bubbles. Using a ladle, pour the batter into the centre of the pan and swirl to evenly coat the base.
4. Cook for about 2 minutes on each side until lightly browned.
5. To serve, place a crêpe onto a warmed plate, fold in half, then fold again into quarters.

To make the caramelised apples

1. In a small pan, gently heat the maple syrup and butter. Add in prepared apples and cook for about 5 minutes.
2. Remove pan from the heat, add double cream and sea salt and stir together to fully coat the apples in sauce.
3. Spoon the caramelised apples and sauce over the crêpes  and enjoy!