Crêpes With Apple & Pistachio - cooking recipe

Ingredients

Crepes
250 g plain flour
1/2 teaspoon salt
4 large eggs, preferably free range
1/4 cup unsalted butter
1 teaspoon butter, additional, melted, for pan frying
2 cups milk
icing sugar, to serve
cream (optional) or ice cream, to serve (optional)
Apple filling
500 g granny smith apples
2 tablespoons unsalted butter
4 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3 tablespoons pistachio nuts, coarsely chopped

Preparation

To make the crepes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth. Stand for 1 hour. Brush a crepe pan with a little of the extra melted butter and heat over a moderate heat. Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden. Flip the crepe over to cook on the other side for about 20 seconds. Slide onto a heatproof plate and plate and keep warm in a low oven until all the crepes have been cooked.
To make the apple filling: Peel, core and thinly slice the apples. Melt the butter in a (preferably non-stick) pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes. Stir in the pistachios and set aside.
To cook: Preheat the oven to 200\u00b0C Place a crepe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crepe. Fold in half and then into quarters. Repeat with the remaining crepes. Arrange in a lightly buttered ovenproof dish, slightly overlapping. Bake until heated through, about 5-10 minutes.
To serve: Lightly dust the crepes with icing sugar and serve with cream or ice cream.