Apple-filled crèpes

Flensjes gevuld met appels

75 grams / 3 oz./3/4 cup sifted flour
dash of salt
1 large egg
2 deciliter / 1 cup milk
3 tbsp melted butter
2 tbsp California raisins
600 grams / 1 lb 5 oz Granny Smith apples
2 tsp lemon juice
½ tsp cinnamon
3 tbsp apple butter or thick syrup
100 grams / 4 oz sugar
40 grams / 1½ oz butter

Make a thick, smooth batter using the flour, egg, salt and 3/4 cup milk. Add milk to make it more runny but thick (it should flow in a continuous thick ribbon from a spoon). Set aside for 30 minutes. Steep the raisins in lukewarm water for 15 minutes and drain.

Mix in the melted butter.

Use a teflon-coated flying pan and make 12 thin crèpes. Put them on a plate, but not in the oven.

Quarter the raisins. Peel, quarter and core the apples and dice them. Sprinkle with lemon juice.

Heat the butter in a saucepan. Fold the apples through the hot butter and gently fry for three minutes. Add the raisins and sprinkle with cinnamon and a tablespoon of sugar. Fold a few times and remove from the heat.

Grease an oven dish. Spread one side of each crèpe with apple butter and with the apple-raisins mix. Fold each crèpe in four and arrange them roof tile-wise in the dish. Sprinkle with the rest of the sugar and heat for 12 - 15 minutes in a preheated oven at 200ºC/390ºF.