I have spent years refining the fillings for our pancakes (aka crepes) on Pancake Tuesday. I like to have a few savoury and some sweet, in addition to the usual lemon with sugar, cinnamon sugar and nutella with bananas which seem to be mandatory.
Usually I like to have some sautéed mushrooms or sautéed spinach. I have also used ratatouille or the Spanish version called Pisto and some curried minced meat used in samosas. And of course we also have the shrimp and watercress crepes to start the feast!
On the sweet side, these have got to be one of my favourites. I love using fruit and having it taste like apple pie is a real bonus. I top the wrapped pancakes with a sprinkling of cinnamon sugar, which just finishes it off perfectly.
- 3/4 cups Cold Water
- 2 Tbsp Cornstarch
- 1/3 cup Coconut Sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
- 1.5 Tbsp Lemon Juice
- 2 Apples (Baking apples or other firm apple), peeled and chopped
In a small saucepan, combine the cornstarch with the cold water and blend until smooth, then add in the sugar, cinnamon, salt, and lemon juice. Bring the mixture to a boil and simmer for 3 mins, stirring all the while. The mixture will thicken very quickly.
Add the apple pieces and continue to simmer until the apples have softened. This can take up to 15-20 minutes, depending on the firmness of the apple. Remove from the heat and allow to cool.
Cinnamon Sugar Topping
- 1/4 cup of coconut sugar (or caster sugar)
- 1 1/5 tsp Cinnamon
Mix the sugar with the cinnamon and use to sprinkle on top of the filled and wrapped pancakes.
– Leftovers can be stored in an airtight container in the fridge. Reheat on the stovetop by adding a little water and warming over low heat.