- three granny smith apples (peeled and diced),
- three table spoons of caster sugar,
- 20g of butter,
I then popped the apple, sugar and butter into a fry pan to cook and continued to add a drizzle of water as the apple cooked the Carmel had reduced. Once the apple had cooked, I mixed through the Cinnamon and started work on the crepes. Delicious.