Apple and blueberry crepes

For the crepes

• 125g plain flour

• Pinch of salt

• 1 tbsp caster sugar

• 2 eggs, beaten

• 25g melted butter, plus extra for cooking

• 250ml semi-skimmed milk

• 3 tbsp cold water

For the filling

• 1 large Bramley apple

• 2 eating apples

• Juice of 1 large orange

• 4 tbsp blueberry conserve

• 1 medium egg, beaten

• 2 tbsp ground almonds

• Icing sugar, to dust

For the crepes

1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

2. Next, heat a non-stick frying pan over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat until you have made 6 large crepes.

For the filling

1. Preheat the oven to 200°C/180°C/Gas Mark 6.

2. Peel and core the apples and cut into rough dice. Put them in a small saucepan with the orange juice and half the blueberry conserve. Simmer over a low heat, stirring occasionally, until the apple is soft. Stir in the remaining conserve and leave to cool.

3. Spoon a little of the cooked and cooled apple mixture across the centre of each crepe. Roll up into large 'cigar' shapes.
   
   

4. Put the filled crepes on a baking tray lined with baking paper and brush all over with beaten egg. Sprinkle with the ground almonds and dust with icing sugar.

5. Bake for 5-7 minutes, or until the crepes are golden and crisp.

6. Serve with custard, ice cream or Greek yoghurt.