Junior chef
Utensils
Apron
Frying pan
Measuring cup
Oven mitts
Pan
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Wide 2-litre ovenproof dish
Kitchen scales
Honey spoon
Cooling rack
Apple corer
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Apple slices
Rub the butter wrapper around the dish, cut the butter into small pieces, place in the dish. Cut the apples in half, remove the core, cut into slices, place in the dish. Drizzle with the honey, water and lemon juice, sprinkle with cinnamon.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Batter
Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth.
Crêpes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Mix the yoghurt and honey. Plate up the crêpes with the apple slices and yoghurt, drizzle the sauce from the apples over the top.
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