The best way to celebrate Pancake day with these decadent, delicious and totally goodness packed crepes. Using fabulous British apples which are seasonal and abundant, you can’t make enough of this warming filling, we leave it in a jar and snack on it whenever!
- 4 Apples
- 1 tsp Cinnamon
- 2 tbsp Ghee (or butter)
- Pinch ground ginger
- 2 tbsp honey
Core and slice the apples into thin half moons. Heat the ghee in a small pan and add the apple pieces with the spices and some honey to taste. Leave to bubble gently for 10 – 15 minutes until the apples are browning and soft with an unctuous caramel looking sauce. Keep bubbling until thickened to coat the back of spoon. Leave until ready for pancake filling.
- 3/4 Cup Buckwheat Flour
- 2 tbsp Ground almonds (replace with flour if nut allergies)
- 1 tbsp milled flaxseed
- 1 Egg
- ½ Cup Oat or Milk of choice
- ½ Cup water
- 4 tbsp melted butter/ghee
- Pinch cinnamon
Sift the dry ingredients into a large mixing bowl. Crack the egg into a well in the middle and whisk gently together, add the milk slowly and finish with the melted butter to a glossy finish.
Oil a large frying pan and ladle the mixture in, tipping to spread it evenly and thinly throughout. Flip and fill the middle whilst cooking to a golden brown. Roll up and serve piping hot.
Pancakes can be stacked between parchment paper and frozen or refridgerated to be heated up later.