Makes 6 crêpes


Caramel Sauce

240g dark brown sugar

120g unsalted butter, cubed

pinch of salt


Pickled Apples

1 Pink Lady apple, julienned

1 tsp dark brown sugar

1 tsp apple cider vinegar

salt, to taste


Apple Jam

1 Pink Lady apple, peeled and cubed

1 tsp sugar

1 tsp apple cider vinegar

salt, to taste


Apple Crêpes

2 Pink Lady apples, peeled and cubed

1 tsp ground star anise

1 tsp dark brown sugar

1 tsp unsalted butter

½ tsp salt

150g plain flour

2 eggs, separated

80g moist coconut flakes, toasted

40g pecans, toasted

salt, to taste

grape seed oil, for greasing and frying

  1. Heat deep fryer of oil to 180oC.
  2. For the Caramel Sauce, place brown sugar, butter and salt into a wok or saucepan and place over low heat. Stir gently until the mixture melts and caramelises, about 3 - 4 minutes. Add 30ml water, whisk until smooth and mixture is fully emulsified. Strain the caramel through a fine sieve into a bowl and set aside, keeping warm, until needed.
  3. For the Pickled Apples, combine ingredients together in a small bowl. Set aside in the fridge for 30 minutes to pickle. Once pickled, drain and set aside in a small bowl until needed.
  4. For the Apple Jam, place ingredients along with 400ml water into a wok and cook over a low heat, stirring occasionally, until apple softens, about 12-15 minutes. Transfer to a blender and process until smooth. Pass the purée through a fine sieve and set aside in a small bowl until needed.
  5. For the Apple Crêpes filling, combine apples, star anise, brown sugar, unsalted butter and salt in a wok, cook until apples are beginning to soften, about 6-7 minutes. Remove from heat and set aside to cool until needed.
  6. For the crêpes, whisk plain flour, egg yolks and 470ml water together in a medium bowl until a smooth, runny batter forms. Heat a 24cm non stick crêpe pan over medium heat and brush with a little of the oil to grease. Pour in approximately 100ml of batter into centre of the crêpe pan then swirl the pan around until the batter coats the whole surface area of the pan. Reduce burner to low and cook, without colouring, until the top of the crêpe is set.  Remove crêpe from pan and place onto a clean tea towel and cover whilst making the rest of the crêpes.  Repeat with remaining batter to make 5 more crêpes.
  7. Trim crêpes into squares then place 1 tablespoon of filling along one edge of each crêpe, far away enough from the edges to allow for folding and rolling.  Roll up as per spring rolls and set aside until needed.
  8. Whisk egg whites in a shallow bowl until foamy. Place toasted coconut flakes and pecan crumbs into a food processor and blitz to a fine crumb then place into a separate shallow bowl.  Dip each filled crêpe in the egg whites, then into coconut mixture to coat on all sides. Deep fry in the pre-heated oil until golden brown and crispy, about 5-6 minutes. Remove from oil and drain on paper towel.
  9. To serve, place one Apple Crêpe onto each serving plate. Place a quenelle of the Apple Jam along side each crêpe. Spoon equal amounts of the Caramel Sauce into 6 small ramekins and place on each serving plate. Divide the Pickled Apple between 6 small ramekins and place on each serving plate.