1 portion of crêpe batter
100 ml apple puree
1 - 2 tsp cinnamon
Mix the crêpe batter according to the instructions given here. Mix in the apple puree
and the cinnamon. Cover the batter and let it stand for at least 1 hour.
Heat a pancake pan until very hot. Generously butter the pan and pour
the first batch of crêpe batter in the rounds. Fry until bubbles on the batter surface begin to set and flip the crêpes over.
Fry the crêpes until they are golden brown, although the first batch, as with any batter, usually turns out bad. Continue frying with the rest of the batter.
The butter in the batter helps to prevent the crêpes from sticking to the pan.
Serve the crêpes piping hot with vanilla sauce, custard or ice cream.
Recipe source: "Omenaohukaiset", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.