in) thick rounds and mix them into the warm apple compote. Spread over the middle of the crêpes, then roll them up.I like to serve these tempting crêpes with a vanilla Crème anglaise for an indulgent treat.
2 cooking apples, preferably Bramleys
30g (2 tbsp) butter
4 warm crêpes
icing (confectioners’) sugar, to dust
Prepare the filling before you cook the crêpes. Peel and core the apples, cut into segments and put in a saucepan with the butter and 50 ml (3½ tbsp) water. Stew until soft, then purée using a hand-held blender to make a smooth compote.
Cut the kumquats into 2 – 3 mm (in) thick rounds and mix them into the warm apple compote. Spread over the middle of the crêpes, then roll them up.
Put a filled crêpe on each warm plate and dust lightly with icing sugar. Serve at once.