There's nothing nicer than coming back from a long weekend and realizing that not only is it a 4 day work week, but that it's also Mardi Gras! And what better way to celebrate the history of Mardi Gras than with delicious pancakes, which were traditionally prepared in order to use up all of the eggs and milk before the beginning of the Lenten fast. Below we share a recipe that we discovered via the London Telegraph for Caramelized Apple Pancakes from Tom and Ed Martin, owners of The Botanist restaurant in Sloane Square. It looks absolutely divine and we can't wait to try it for ourselves!
• 4oz (110g) plain flour
• 2 eggs
• 3fl. oz (75ml) water
• 7fl. oz (200ml) milk
• 2oz (50g) melted butter
• 4 Cox apples, peeled and quartered
• 3oz (100g) caster sugar
• 1.5fl. oz (25ml) Calvados
• 1 tablespoon Chinese five-spice powder
• 1 tub vanilla ice cream
For the crêpes
1. Sieve the flour in a large mixing bowl.
2. Beat in the eggs together and mix into the flour.
3. Slowly add the milk, water and butter until the mixture has a smooth consistency.
4. Heat a non-stick pan to a medium heat and oil lightly.
5. Pour in a small ladle of the pancake batter while spinning the pan. This will spread the batter evenly and thinly.
6. Cook gently until the pancake starts to rise and is loose from the pan.
7. Then quickly and with confidence flick the pan from back to front to flip the crêpe over. This can be a bit messy until you get some practice in.
8. Continue to cook once turned until again the crêpe is free from the pan and moves freely.
For the apple filling
1. In a non-stick pan heat the sugar until it melts to a golden brown caramel.
2. Add a knob of butter, the five-spice powder and the Calvados.
3. Add the apple wedges and carefully toss them in the caramel. The caramel is extremely hot so take extra care at this point.
4. Continue cooking gently until the apples are soft and golden brown.
1. Lay the crêpe on a plate and spread the caramelised apples in the centre and fold the crêpe around it.
2. Dust with icing sugar and sauce with the remaining juice from cooking the apples.
3. Top with a scoop of vanilla ice cream and serve immediately.