The best of both worlds is apple crumble in a pancake, with custard or ice cream.
- 100 g salted butter
- 200 g plain flour
- 100 g castor sugar, roughly
- 8 cooked pancakes, (see below)
- 2 Bramley apples, large peeled cored and cut into medium-sized chunks
- 150 g caster sugar
- 1 juice 1 large lemon and finely grated zest
- 2 small pots ready to eat Devon custard
- Preheat the oven to 200°C, Gas 6.
- Place the cold butter and flour together in a food processor.
- Pulse until the mixture is at fine breadcrumbs, then tip into a bowl.
- Mix in the sugar with a spoon to ensure the mixture doesn’t cake up but keeps the crumble nice and loose.
- Spread onto a baking sheet and cook in the preheated oven until it’s light and not too brown, as you will cook them again once the pancakes are filled.
- Place the apples, sugar and lemon into a saucepan and simmer.
- Half-cook the apples, remove them from the stove and ensure they are dry and not too runny.
- Lay out the eight pancakes on a board.
- Spoon into the centre the warm apple mix and top with a spoon or 2 of custard
- Fold the pancakes to make neat parcels and place them onto a parchment-lined baking sheet.
- Sprinkle brush each parcel with beaten egg and sprinkle lots of crumble over each one.
- Return to the oven and cook until nice and browned, 5-6 minutes.
- Carefully lift off onto bowls and dust with icing sugar.
- I serve mine with custard and vanilla ice cream.
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Pancake Day, also known as Shrove Tuesday, is the celebration before the start of Lent in the Christian calendar. During this time, people traditionally eat pancakes as a way to use up rich ingredients.View Recipe