Apple And Sultana Filling For Crepes Food

CINNAMON APPLE FILLING (FOR CREPES)

Steps:

• Heat 3 tablespoons of margarine in a large sauté pan over medium heat.
• When bubbling, add the fruit and sauté 4 to 6 minutes until softened.
• Stir in all remaining ingredients and put set aside to cool on the counter or in the refrigerator.
• When cool, fill crepes with desired amount.

APPLE AND SULTANA CAKE

Steps:

• First make the stewed apple. Peel, core and chop the apple into chunks and add into a large pan with the sugar, cinammon and splash of water. Heat on high until a smooth paste is formed - don't worry about a few lumps. Leave to cool in a bowl of cold water/in the fridge.
• Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.
• Cream the margarine and sugar together in a large bowl until light and fluffy.
• Add the rest of the ingredients, including the cooled stewed apple - if it's too hot then the mixture, eggs in particular, will begin to cook.
• Mix until fully combined and pour into the prepared cake tin. Place in the oven and leave for 35-45mins. It won't rise too much, but is ready when a skewer comes out clean.
• Leave to cool before removing from the tin - it is a delicate cake that will fall apart if not left for long enough.

APPLE FILLED CREPES

Steps:

• In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
• Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
• Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
• Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
• Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

NALESNIKI - POLISH CREPES WITH APPLE FILLING

Steps:

• Make the filling to start off with:.
• Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Set aside & allow to cool.
• For the crepes:.
• Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.
• Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
• Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving.
• Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
• Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.