Crepes with warm apple compote

Easter break is here! Four glorious days of relaxation... OK - glorious is really stretching the truth given the weather outside but the rest still stands. The holidays have to start on the right note - so we breakfasted on scrumptious crepes accompanied with apple compote.

Crepes and pancakes are one of my fall back recipes because they don't take much effort or time to prepare and the ingredients are kitchen cupboard staples. I also always have some frozen fruits and berries in the freezer that I can use to make a sauce and if nothing else, they can always be eaten with some maple syrup or honey drizzled over. These crepes are made with half quantity of wholemeal flour. I like to use wholemeal when ever I can. I have used half and half here just because the crepes come out softer. All the flour in this recipe can be substituted with wholemeal flour. Be sure to use cooking apples to make the compote otherwise they will fall apart and you will end up with a sauce.

For the crepe
1/4 cup wholemeal flour
1/4 cup plain flour
1 1/4 cup milk
2 eggs
1/4 tsp salt
1 tsp vanilla essence
25g melted butter

• Mix the flour(s) and salt together in a bowl. 
• Whisk the eggs, milk, vanilla and melted butter in a separate bowl. 
• Combine this mixture with the flour to form a smooth batter. The consistency should be like pouring cream. Keep this aside for 30 minutes before using it.
• Place a non-stick skillet on medium heat and allow it to become hot. Season the skillet with some melted butter. This is only needed for the first crepe to ensure it doesn't stick to the skillet.
• Mix the batter thoroughly and pour a ladle-full slowly into the hot skillet. Swirl the skillet around while you pour the batter to allow it to spread evenly and form a thin layer. 
• Allow this to cook till the sides start to brown slightly. Turn it over using a spatula and allow the other side to cook for a minute.
• Remove and stack them on a plate. Repeat with the remaining batter, stirring the batter each time before making the crepe. 
• Serve with the apple compote.

These can be made ahead of time. - just stack them with a paper towel in between each crepe, cover with a dish cloth and keep them warm in a low oven.

For the compote

2 Granny Smith apples, peeled, cored and cut into 1 inch chunks

1 tbsp butter

2 tbsp sugar

2 tbsp maple syrup (optional - 1 tbsp of sugar can be used instead)

Juice of 1 lemon

1/2 tsp cinnamon powder

• Melt the butter in a sauce pan over medium heat. Add the sugar and maple syrup and stir occasionally to dissolve the sugar. Once the sugar has dissolved continue to cook till it starts to caramelize. Do not stir, otherwise the mixture will start to crystallize - just swirl the contents instead in the pan.
• Add the apples, cinnamon and half the lemon juice and continue to cook till the apples are softened. You can add more lemon juice or more maple syrup depending on how tart or sweet you want the compote to be. Add a table spoon of water if the mixture is too thick. Turn off the heat when the apples begin to soften. They will continue to cook in the sugar syrup.
• This tastes best when served warm.

Serves 2