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Crêpes with compote of boozy apples and flamed Grand Marnier

Mike Robinson from Chalet Slaves
Mike Robinson's brilliant boozy apple and crêpe combo is quite literally flaming delicious!!!

Crêpes with compote of boozy apples and flamed Grand Marnier

Method

1. In a large bowl, whisk the eggs, milk and flour together until you have a smooth, fairly thin batter. Melt 25g of butter and drizzle it in and let the mixture sit for an hour or so.

2. To cook the crêpes, place a little melted butter in a crepe pan or frying pan over a medium heat until the pan is quite hot. Pour in enough batter to thinly and evenly coat the base of the pan. Cook the pancake for 20-30 seconds until golden on the underside, and then carefully turn over.

3. Wipe the pan with a piece of kitchen roll between each crepe and repeat until you have used all the batter.

4. Meanwhile, make the compote of apples. Melt the butter in a frying pan over a low heat and gently fry the diced apple until soft and golden. Add the sugar and 2 tablespoons of the Grand Marnier.

5. Flame the Grand Marnier, taking care to stand well back as the liqueur catches light. Leave to cool. When the compote has cooled to just warm, spoon into the crepes and fold over. Fill a ladle with the remaining Grand Marnier and warm over the hob. Light the ladle with a match, pour over the crêpes at the table and watch the great effect!!

6. Serve with ice cream, to cut the outrageous booziness of it all!