Now that Luke is having his afternoon nap I thought it would be a good time to update my blog. I just made these beautiful yummy apple and potato crepes that I thought I'd share the recipe with you. They are not something you can eat everyday because of the calories(610 kcal per 40 g) but they are a wonderful Sunday brunch treat. I love to have them with smoked Tasmanian salmon but my hubby doesn't eat fish so I buy a good quality smoked ham for him. Its a fairly easy recipe and the results are really impressive, light and with that wonderful sweet and sour hint. It is a great recipe to do when your apples are starting to have a sorry look, here at home we always have apples but they tend to linger too long sometimes. So here it goes:Ingredients: (this will make about 6 crepes)
1 onion (medium size)
2 potatoes (medium sized)
3 granny smith apples (I think they are the best ones for this recipe but if you don't have them in the house, any apple will do)
1 egg
2tbsp plain flour
Chives
Horseradish cream
Dill
Sour Cream or Cream Fresh
Salt
Pepper
Preparation: (45 minutes)
1. Peel 1 onion and grate on a hand-grater. Put it in a bowl. Peel and wash the two potatoes and grate them coarsely on the grater. Wash and peel the three granny smith apples(if you have large ones use only two apples). Grate them coarsely as far as the core and add to the bowl with the grated onion and potatoes.
2. Stir one egg into the mixture and add salt (1tsp), pepper and the flour, mixing well. Add the chopped chives and mix again. The mixture should not be dry, if its too runny add a little more flour.
3. Heat a good quality oil ( I use rice bran oil because of it's high heat point) in a non-stick frying pan and add a little butter if you like. With a spoon add the batter and press it a little till its flat. The best, so far for me is three crepes at a time, cooking them for about 4 to 5 minutes in each side. Set aside in plate with some paper towel to drain any oil.
4. Put a generous amount of smoked ham (triple smoked is the one I usually use) on top of the crepe. Add 1tsp of sour cream to the top. Sprinkle some chives over the sour cream and serve. For the salmon crepe: Add a nice generous slice of smoked Tasmanian salmon on top of the crepe. Add 1 tsp of sour cream, 1/2 a tsp of horseradish cream on top of the sour cream and sprinkle with fresh Dill. Its ready to serve and devour!!!
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