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Ingredients
450 g (1 lb) Bramley apples, peeled, cored and chopped
50 g (2 oz) caster sugar
4 crepes
300 ml carton fresh custard
50 g (2 oz) icing sugar
Place apple and caster sugar in a medium pan, cover and cook gently until pulpy. Cool.
Top each crepe with three tablespoons of apple puree and then two of custard. Fold into triangles and place on four heatproof plates. Sprinkle generously with icing sugar and grill until sugar caramelises. Dust with cinnamon, if liked, to serve.
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