Lemon curd crepes with cinnamon-spiced apples

Ingredients

• Wheat flour

  White, cake, enriched

  ¾ cup unsifted, dipped or 103g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  100g

• Egg

  Whole, fresh eggs

  120g

• Canola oil

  1 tbsp or 14g

• Apples

  Sweetened, sliced, drained, heated, canned

  400g

• Coffee and cocoa powder

  (mocha), with whitener and low calorie sweetener

  3 tsp dry or 19g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Lemon juice

  Raw

  ⅔ cup or 161g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Lemon pudding

  Dry mix, regular, prepared with sugar, egg yolk and water

  60g

• Lemon zest

  2 tsp or 4g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Sift the flour into a bowl with a pinch of salt. Whisk the milk and eggs together until combined, then whisk in flour until smooth. Cover and leave to stand at room temperature for 20 minutes.
3. Preheat the oven to its lowest temperature. Place an 18 cm nonstick frying pan over medium heat and spray lightly with cooking oil. Spoon 2 tablespoons of batter into the pan and swirl quickly to cover the base. Cook for 1–2 minutes until the underside is lightly golden, then flip the crepe over and cook for a further minute before transferring it to a plate in the oven to keep warm. Repeat with the remaining batter to make eight crepes.
4. For the cinnamon-spiced apples, place a saucepan over medium heat and add the apples, sweetener, cinnamon and ¼ cup (60 ml) water. Cover, reduce the heat to low and cook for 8–10 minutes until the apples are tender and the water has evaporated. Remove from the heat and set aside, covered, until ready to use.
5. For the lemon curd, place the lemon juice and sugar in a small saucepan over medium heat and cook, stirring, for about 2 minutes until the sugar dissolves. Remove the pan from the heat and allow the syrup to cool for 10 minutes. Pour the syrup into the beaten egg and whisk for 30 seconds, then strain through a fine-mesh sieve and return to the saucepan. Place over low heat, add the zest and cook, stirring, for 1–2 minutes until the curd thickens.
6. Divide the apple mixture among the crepes and fold over. Top each with 1 tablespoon hot lemon curd. Serve two crepes per person.

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