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Happy Shrove Tuesday

exclusive pancake recipe from top celebrity chef....

Happy Shrove Tuesday
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It’s Shrove Tuesday, otherwise known as ‘Pancake Day’ here in the UK and to celebrate we’ve got an exclusive ‘Apple and Walnut Crepes with Clotted Cream’ recipe from celebrity chef Jun Tanaka, executive chef at London’s swanky Pearl Restaurant & Bar.

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Anyway, without further ado, read on for Jun’s exclusive recipe….

Apple and Walnut Crepes with Clotted Cream
Serves 4

Crepes are always popular. Making wafer thin crepes can be a little tricky to begin with but it will get easier. The key is to have a good non-stick pan. They are not expensive and it’s worth investing in one.

Crepe Mix

300ml milk
1 whole medium egg
1 egg yolk
Pinch salt
100g plain flour
Apple and walnut filling
1 large Bramley apple
4 Granny smith apples
60g toasted flaked walnuts
½ zest and juice unwaxed lemon
20g unsalted butter
40g castor sugar
200g thick clotted cream
Caramel Sauce
100g castor sugar
200ml double cream

For the crepe mix, pour all the ingredients into bowl and whisk thoroughly. Pour the batter through a fine sieve and place into a cling filmed container and fridge for 1-2 hours. Place a teaspoon of oil into a crepe pan on a high heat, swirl the pan to distribute the oil. Once the oil is hot pour a ladel of the crepe batter into the pan, swirling the pan at the same time to distribute the batter evenly. Remember crepes should be thin so only put enough batter to cover the bottom of the pan. If you are using a large pan you should get about 6 crepes out of this batter recipe. Cook the batter until it starts to turn golden brown, loosen the edge of the crepe using a spatula and flip over. Once the crepe starts to colour slide it from the pan onto a plate. Repeat the process until all the batter has been used.

To make the apple filling, take the Bramley apple and using a small knife score the apple 2 cm deep around the side horizontally. Place the apple on a tray and bake for 40- 50 minute in an oven pre heated to 180ºC. Remove the apple from the oven and allow to cool. Place a sieve over a bowel and using the back of a wooden spoon push the apple through the sieve until you have a fine puree. Peel and dice the Granny smiths into 1cm cubes. Melt the butter over a medium heat and stir in the apple cubes, cook for 5 minutes stirring occasionally. Add the castor sugar, lemon zest and juice and cook for a further 1 minute. Remove the pan from the heat and stir in the Bramley apple puree and toasted walnuts.

For the caramel sauce, place a heavy based pan onto a medium heat and pour in a quarter of the sugar. When the sugar turns an amber colour stir in a quarter more of the sugar until that turns amber, repeat the process until all the sugar is incorporated. Carefully stir in the double cream, boil for 30 seconds and remove from the heat to cool

Lay one of the crepes onto a flat surface, spoon in a quarter of the apple filling in the middle of the crepe from one side to the other. Roll the crepe making a cigar shape and place onto a flat plate, repeat until all the filling is used. Warm in a microwave for about one minute or until hot. Slice the crepes tubes through the center diagonally and arrange onto clean plates. Serve with dollop of clotted cream and a drizzle of caramel sauce

Tip: If you find you have more crepes than you need don’t worry, simply separate each crepe with a layer of baking paper and freeze until required. Microwave from frozen to warm the crepe.