Category: Blog

Peppadew International is proud to announce the launch of the 2018 Young Chefs Culinary Challenge

Post author By Anand
Post date March 2, 2018

Peppadew International (Pty) Ltd is proud
to announce the launch of the 2018 Young Chefs Culinary Challenge: a
competition providing young chefs in South Africa an opportunity to showcase
their creative culinary skills and broaden their food horizons!

Peppadew® is a brand that provides a range
of food products that are distinctive in taste, versatile in their usage, and
deliver endless opportunities to transform menus to be outstanding. Given these
well-known features of the brand, Peppadew® is asking young chefs to think out
the box, and put forward their best 3 course menu featuring Peppadew® as a basis
for being selected to partake in the final cook-off.

In order to get our young chefs inspired, two
workshops will be held before the entries are due, where the versatility of the
Peppadew® products will be demonstrated. The Top 6 finalists will be selected
based on their menus submitted, and from there the final cook-off will take
place.

This year’s grand prize is an all-expenses
paid trip to the Worldchefs Congress in Kuala Lumpur in July 2018 to attend the
Billy Gallagher Young Chefs Forum: a fantastic opportunity to interact with
Chefs from around the world and gain international culinary exposure!

Peppadew® is a proud supporter of the food
service and hospitality industry in South Africa, and feel that young chefs in
South Africa deserve every opportunity to enhance their culinary skills, and
showcase their talent. This competition will do exactly that, as it aims to promote
cookery amongst aspiring young chefs while providing inspiration for creative
culinary thinking.

If you are currently a young apprentice
chef, under the age of 25 and are passionate about growing your career in food
or know of someone who suits these requirements, the Peppadew® 2018 Young Chefs
Culinary Challenge is the perfect platform to demonstrate your full range of
culinary skills. To find out more about the competition, including access to
the Terms and Conditions and Entry Form, please visit the Peppadew® website at www.peppadew.co.za or Facebook page at https://www.facebook.com/PeppadewSA/
.

Blog News

Today we celebrate a Jewish holiday Purim

Post author By Anand
Post date March 1, 2018

Let us share our magic with
you today by celebrating Purim together with the recipe of Hamantaschen!

Story: Purim commemorates the salvation of the
Jewish people in ancient Persia from Haman’s
plot “to destroy, kill and annihilate all the Jews, young and old, infants and
women, in a single day,” as recorded in the Megillah (book of Esther). The most famous Purim food is hamantaschen, Yiddish
for “Haman’s pockets”, also known in Hebrew as oznay Haman meaning
“Haman’s ears.”

Recipe

Ingredients:

Dash
of salt

1
teaspoon baking powder

2
1/2 – 3 cups all-purpose flour

1
egg

1/2
teaspoon vanilla

1/2
cup sugar

poppy
seed or nut butter, for filling

2/3
cup pareve margarine or butter

Method:

Cream the shortening
with sugar. Add egg and continue creaming until smooth.

Add the vanilla. Stir
in the sifted flour, baking powder, and salt until a ball of dough is formed (a
food processor is excellent for this).

Chill for 2-3 hours,
or overnight.

Preheat oven to 375
degrees.

Taking 1/4 of the
dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut
circles of dough with a drinking glass or round cookie-cutter. With your finger
put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut
filling and fold into three-cornered cookies. (Press two sides together, and
then fold the third side over and press the ends together.)

Bake on a well-greased
cookie sheet 10-16 minutes, until the tops are golden.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.myjewishlearning.com/recipe/hamantaschen/

Photo credit: https://toriavey.com/what-is-purim/

Blog News

Today we celebrate a Hindu festival Holi

Post author By Anand
Post date March 1, 2018

Let us share our magic with
you today by celebrating Holi together with the recipe of Thandai!

Story

Holi, a Hindu festival, marks
the arrival of spring. Known as the Festival of Colour, it takes place over two
days, and is a celebration of fertility, colour, and love, as well as the
triumph of good versus evil.

Thandai is a sweet, creamy
milk drink, considered as a Holi staple, which as other Holi foods, is meant to
awaken the senses and keep the spirits high.

Recipe

Ingredients:

¹?₃ cup raw whole almonds

3 tbsp. melon seeds
(from ¹?₂ cantaloupe)

3 tbsp. poppy seeds

2 tbsp. raw cashew
halves

1 ¹?₂ tbsp.
raw shelled pistachios

4 cups whole milk

1 ¹?₂ cups
sugar

1 tsp. fennel seeds

10 black peppercorns

10 green cardamom pods

1 (1″) stick
cinnamon, broken into pieces

A few strands of
saffron (optional)

20 rose petals, plus
more for garnish

8 oz. floral gin,
preferably Hendricks

¹?₄ tsp. freshly grated nutmeg, as garnish

Method:

Combine almonds,
seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove
and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.

Bring milk to a boil
in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved;
set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″
skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk
mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture,
and strain through a fine mesh sieve, pressing on solids. Refrigerate strained
milk mixture until chilled. Stir in gin and divide between serving glasses;
garnish with grated nutmeg and rose petals, if you like.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.saveur.com/article/recipes/Thandai?src=SOC&dom=tw

Photo credit: https://phototrend.fr/2016/03/holi-15-photos-a-couper-le-souffle-du-festival-des-couleurs-en-inde/

Blog News

England wins Battle for the Dragon cook-off in Wales

Post author By Anand
Post date February 19, 2018

ENGLAND’S NATIONAL
JUNIOR TEAM WIN GOLD

Battle for
the Dragon cook-off matched Wales against England. Wales’ young chefs
were looking to succeed where the nation’s rugby team failed against England at
Twickenham in the Six Nations Championship but England won once again with the
National Junior Team taking the Gold Medal and the Trophy

The two countries went head to head again, but this
time in the heat of the kitchen in the Battle of the Dragon contest at the
Welsh International Culinary Championships at Coleg Llandrillo Menai,
Rhos-on-Sea on Wednesday and Thursday, February 14^th and 15^th.

At stake for the winner was national pride and the
Dragon Trophy, which has been won in the past by national culinary teams from
around the globe, including Sweden, Germany and New Zealand.

The challenge that faced the young chefs from both
Wales and England was to prepare and cook a three-course meal for 70 people. A
panel of international chef judges were keeping a close watch on their work in
the kitchen before tasting the dishes.

It’s a huge test for both teams, as they prepare to
compete in the world’s top culinary competitions in the future. England’s next
major event is at the Culinary World Cup in Luxembourg later in the year.

Wales’ menu was Seared Scallop, Langoustine Thermidor,
Granola, Cucumber, Piccalilli and Seafood Espuma. Main Course of Pork Tenderloin
wrapped in Prosciutto, Pig’s Head Bonbon, Honey Roasted Carrots, Carrot Purée, Sprout
Leaves, Apples and Parsnip with Pork Jus. Dessert was Bramley Apple, Vanilla Ice
Cream

England’s Junior Team, managed by Matthew
Shropshall, was captained by Edward Marsh (Michelin starred The Manor,
Wiltshire) and included Jack Gameson (UCB HE student and Warwick Castle pastry
chef), Greg Evans (Lainston House Hotel, Wiltshire – 4 AA rosettes), Nathan
Lane (Michelin starred The Ritz, London), Angelina Adamo (3 AA rosettes Park
Restaurant, York), Elliot Lawn (UCB HE student and Michelin starred Adam’s
Restaurant, Birmingham) and Millie Tibbins (UCB HE student and Harborne
Kitchen, Birmingham).

England’s winning menu was Farmed Pan-Roasted Halibut,
Langoustine Croquette, Radish and Cucumber Salad, Romanesco and Langoustine Velouté.
Main Course of Venison Loin, Potato Gateau, Fennel Purée, Cabbage, Sweetbread Boudin,
Sautéed Wild Mushrooms and Port Sauce. Dessert, Dark Chocolate and Orange Mousse,
Citrus Sponge and Iced Blood Orange.

Quote from Mathew: “It continues
to be a real honour to manage, train, develop and compete as the National
Junior Team Manager. I'm really pleased to be the first Manager for England to
win the Gold for England’s Juniors and so proud to watch Ed, Jack, Greg,
Nathan, Angelina, Elliot and Millie develop within the team. During the past five years we have grown as a
team and are working well as a unit. The comment from WACS Continental Director,
Dragan Unic, during the competition that the England Juniors work similarly to
the Swedish Senior Team is a real credit to the hard work the team put in to
training and developing. We aim to work harder for the run up to the Culinary
World Cup. My assistant Manager, Richard Taylor has also played a key role in
supporting the team. A big thank you to England’s Team Sponsors, best result to
date and we now look forward to competing in Luxembourg.”

The British Culinary Federation and National Team
sponsors offer their sincere congratulations to Mathew Shropshall and the team
for lifting the trophy and winning Gold Medal.

Picture captions:

England’s National Junior Team, L-R Jack Gameson,
Angelina Adamo. Edward Marsh, Greg Evans, Nathan Lane and Mathew Shropshall.

Nathan
Lane in action, with Edward Marsh.

The
victorious England team with Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs, Dragan Unic, Worldchefs
continental director for Northern Europe and Lee Corke, BCF Senior Culinary
Team Manager who was one of the judges.

Blog News

Today is Chinese New Year

Post author By Anand
Post date February 16, 2018

Let us share our magic with you today by celebrating together
the Chinese New Year with the recipe of Shanghai Spring Rolls that are said to resemble gold bars as a symbol of wealth!

Story: The Chinese New
Year is considered to be the most important of the holidays in China. It is
based on the traditional Chinese lunisolar calendar, which dates define both
the moon phase and the time of the solar year. Today begins the year of the Dog.

Recipe
(serves 2)

Preparation: 25 min

Ingredients:

·
6 Chinese dried mushrooms

· 1 fresh
bamboo shoot, about 350 grams

· 250 grams
bean sprouts

· 200 grams
pork belly

· 10ml soy
sauce

· 10ml rice
wine

· ½ tsp
granulated sugarA pinch of ground white pepper

· 2
slightly heaped tsp cornstarch

· Cooking
oil, as needed

· Fine sea
salt, as needed

· 40-50
fresh shrimp, with bodies about 6cm long

· 40-50
Shanghai spring-roll wrappers, thawed

· 1 egg,
whisked

For the dipping sauce:

·
Chinese brown rice vinegar

· Finely
minced ginger

Method:

Soak
the mushrooms in warm water until soft. Squeeze out the liquid. Remove and
discard the stems, then cut the caps into fine dice. Peel the bamboo shoot
until you reach the tender flesh. Slice the bamboo shoot about 3mm thick. Bring
a pot of water to the boil, add the bamboo slices and simmer for five minutes.
Drain and, when the bamboo is cool enough to handle, cut the slices into fine
julienne.

Cut the pork belly into
fine strips about 2cm long, put them in a bowl and add the soy sauce, rice
wine, sugar, a quarter of a teaspoon of salt, the pepper, cornstarch and 10ml
of cooking oil. Mix thoroughly then leave to marinate for about 30 minutes.
Peel the shrimp, leaving the tail intact. Devein the shrimp by cutting a slit
on the back close to the tail, then carefully pull out the dark digestive
tract. Cut a slit down the front of each shrimp along its entire length, then
lay each one belly side down on the cutting board and cut perpendicular slits
about 1cm apart down the length of the back (this helps the shrimp to remain
flat when cooked).

Heat a wok until very
hot, then add about 20ml of oil. Add the bean sprouts, sprinkle lightly with
salt then stir-fry briefly, just until the sprouts start to wilt. Transfer them
to a bowl. Heat about 20ml of oil in the wok, add the mushroom, bamboo and a
little salt and stir-fry for about a minute before putting them in the bowl.
Heat 20ml of oil in the wok, add the pork and stir-fry until the meat loses its
pink colour. Add the vegetables back into the wok and stir until thoroughly
combined. Taste the mixture and correct the seasonings if needed. Put the
ingredients into the bowl and cool to room temperature, stirring often to
release the steam.

Stack the spring-roll
wrappers on a plate and cover with a clean dishcloth. Put one wrapper on a
cutting board (if they are square, lay it so one angle is pointing towards
you). Lay a 7cm-long strip of filling down on the wrapper. Fold up the bottom
of the wrapper over the filling then fold in the sides. Roll away from you
until you reach about a third of the way, then lay one shrimp down so just the
tail is sticking out. Continue to roll until you almost reach the other side.
Very lightly brush egg on the far edge, then finish rolling. Put the spring
roll seam-side down on a baking tray lined with cling-film. Repeat with the
remaining wrappers.

Heat oil to a depth of
about 2cm in a skillet. When the oil is 180 degrees Celsius, fry the spring
rolls in batches until pale golden, then drain on paper towels. After frying
all of them, briefly fry them a second time (this makes them crisper). Drain on
paper towels then serve with the dipping sauce.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: http://www.scmp.com/magazines/post-magazine/article/1410303/golden-moments-shanghai-spring-rolls

Blog News

Today is Valentine's Day

Post author By Anand
Post date February 14, 2018

Let us share our love with you today by celebrating together Valentine’s Day with the recipe of Persian Love Cake!

Story: Valentine’s Day became associated with romantic love in the 14th century, when the tradition of courtly love flourished. Later on it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards known as “valentines”. Nowadays it is widely known all over the World and celebrated on the 14th February each year.

Recipe

Preparation: 25 min

Ingredients:

Cake:

· 1 3/4 sticks unsalted butter

· 2/3 cup plus 2 tablespoons superfine sugar

· 4 large eggs

· 12 cardamom pods

· 3/4 cup all-purpose flour, sifted

· 2 3/4 cups almond flour

· Zest of 1 lemon plus 1/4 cup fresh lemon juice

· 1 1/2 tablespoons rose water

· 1 teaspoon baking powder

· Pinch of fine sea salt

Icing:

· 1 1/4 cups confectioners’ sugar

· 1 tablespoon fresh lemon juice

· Chopped pistachios and dried rose petals (optional), for garnish

Method:

Make the cake Preheat the oven to 320°F and grease an 8-inch spring form pan and line it with parchment paper.

In a large mixing bowl and using a hand mixer, beat the butter and 2/3 cup of the sugar until fluffy. Then beat in the eggs 1 at a time until incorporated.

In a mortar and using a pestle, crack the cardamom pods to release the seeds. Discard the pods and grind the seeds to a fine powder. Beat them to the cake batter, along with the flour, almond flour, lemon zest, 3 tablespoons of the lemon juice, 1 tablespoon of the rose water, baking powder and salt until smooth. Pour the batter into the prepared pan and bake until the cake is set and a toothpick inserted in the middle comes out clean, about 45 minutes. Transfer the pan to a baking rack and let cool slightly.

Meanwhile, in a small saucepan, bring the remaining 2 tablespoons of sugar, 1 tablespoon of lemon juice, 1/2 tablespoon of rose water to a simmer, stirring to dissolve the sugar. Poke holes all over the cake and pour the warm syrup over the cake. Let the cake cool completely, then remove from the pan and transfer to a cake platter.

Make the icing Wisk the confectioners’ sugar, lemon juice and 2 teaspoons of cold water until smooth. Spoon the icing over the cake and garnish with pistachios and rose petals, if using.

Serve it together with a

heartwarming chai made with Dilmah Rose with French Vanilla tea for a touch of romance!

https://www.sevenstartea.com/recipes.html?recipe=valentines-chai&id=2344ce9bc9c573db4820f360cf4e1cb8

#ThisIsWorldchefs #InternationalHolyDay

Reprinted from: http://www.foodandwine.com/recipes/persian-love-cake

Blog News

Today is the Hindu festival – Maha Shivratri

Post author By Anand
Post date February 13, 2018

Let us share our magic with you today by celebrating together the Hindu festival Maha Shivratri with the recipe of Aloo Tikki.

Story:

Maha Shivratri, a Hindu festival celebrated in the reverence of Lord Shiva, signifies the day Lord Shiva was married to Goddess Parvati. Maha Shivratri is celebrated on the 6th night of the month of Phalgun, which comes in the months of February or March every year. Devotees fast for the whole day and eat only one meal during the day which may be restricted to evenings. However, even for days of fasts there is a permissible list of eats.

Aloo Tikki Recipe (6 servings)

Preparation: 25 min

Ingredients:

· 3 potatoes / aloo

· 1 tbsp corn flour

· 1 tsp kashmiri chilli powder

· ½ tsp garam masala powder

· salt to taste

· fistful coriander leaves, chopped

· 4 tsp oil, or as required

Method:

1. Firstly, in a large mixing bowl mash boiled potatoes.

2. Add corn flour, chilli powder, garam masala and salt.

3. Add coriander leaves and mix well.

4. Mash well till the dough turns soft and non sticky.

5. Add more corn flour if there is still moisture in aloo mixture.

6. Grease your hands with oil and pinch a ball sized dough.

7. Make a patties of round shape.

8. Heat the tawa wit some oil and place the prepared patties.

9. Fry for a minute or till the base turns golden and crisp.

10. Flip the patties and roast the other sides.

11. Add oil if required to make patties more crisp.

12. Serve aloo tikki with mint yogurt dip and sauce.

#ThisIsWorldchefs #InternationalHolyDay

Reprinted from: http://hebbarskitchen.com/aloo-tikki-recipe-crispy-potato-patties/

Photo credit: http://images.honestcooking.com/wp-content/uploads/2015/06/Aloo-Tikki-Chaat1.jpg

Blog Company / Partner News

Emirates and Dilmah celebrate 25 years of exclusive brewing in the sky

Post author By Anand
Post date February 12, 2018

As Sri Lanka celebrated the 150^th
anniversary of Ceylon Tea in 2017, Emirates marked its 25 year partnership
with Dilmah, the country’s premier tea brand.

A collaboration that began in 1992 has resulted
in a select range of 10 types of tea being produced exclusively for Emirates
passengers on flights worldwide, catering to a wide palate of taste and sensory
preferences.

More than 9.6 million tea bags made in Sri
Lanka by Dilmah are served on Emirates flights around the world per year. Both
brands have grown exponentially since their collaboration began and today
Emirates, the world’s largest airline by passenger kilometres, takes the Dilmah
brand to more than 150 destinations on six continents.

At the top of the airline’s exclusive tea
selection is the Emirates Signature Tea – a single-estate tea made from Flowery
Broken Orange Pekoe 1 leaf growing at an elevation of 1020 meters above sea
level on the Dombagastalawa Estate, in Sri Lanka’s Nawalapitiya region. Made in
the artisanal orthodox style with a sprinkling of marigold and safflower, the
coppery infusion reveals the excellent natural climatic influence on the tea
before the tender shoots were handpicked.

“The Emirates Signature Tea is really a very
special tea that we are honoured to have crafted for Emirates passengers,” said
Dilhan C. Fernando, Director at Dilmah. “Our emphasis was on offering
passengers a signature and therefore uniquely Emirates experience in tea, so we
integrated Rose as a defining element of the cultural heritage of Emirates airline,
added Almond to balance the richness of the Rose especially for male guests,
while using an ingredient that symbolises good health and luxury in the Middle
East. The hint of Ginger has a functional element in restraining the
extravagant aroma and flavour of Rose and Almond while emphasising the natural
goodness that the tea offers – for Ginger, like tea, is potent in its human
health benefits.”

The aroma and taste elements in the Emirates
Signature Tea are designed to work in elegant pairing with food, but the tea
can be a dessert in itself. While savoury dishes with nuts or leafy
vegetables in them work well with the tea, it is also an excellent accompaniment
to most desserts including chocolate, caramel or light cake.

“We’re proud to offer gourmet food
and beverages as part of our commitment to a superior passenger experience.
Food and beverages are at the heart of our on-board offerings which is why it’s
so important to have the right partnerships in place and is why we continue to
invest in and support world-class local suppliers like Dilmah,” said Joost
Heymeijer, Emirates Senior Vice President, Catering.

The teas offered to passengers flying with Emirates
are chosen on the basis of the popularity of different types of tea such as
Earl Grey, but also looking at trends and functional expectations such as a
certain intensity of flavour and the need to cater to different preferences
like minty or citrus infusions.

In general, black teas are the most popular
among passengers in Economy Class, while passengers in First and Business Class
seem to favour Moroccan Mint and English Breakfast tea. The range available on
each flight is based on the route and configuration of the aircraft, but every
First Class cabin on a long-haul flight offers a choice of 10, from Ceylon
Black Tea, Green Tea, Camomile Infusion, Earl Grey Tea, Moroccan Mint Tea,
Moroccan Mint Green Tea, Brilliant Breakfast Tea, Original Earl Grey Tea,
Sencha Green extra Special, Pure Chamomile Flower Tea and the Emirates
Signature Tea.

Emirates commenced operations to Sri Lanka in
April 1986 and operates a total of 35 flights a week from Colombo — 28 flights
westward to Malé and Dubai and seven eastward to Singapore. The airline has
deployed ultra-modern Boeing 777-300 ER aircraft on flights serving Sri Lanka,
offering passengers gourmet regional cuisine and the airline’s award-winning
ice entertainment system with up to 3,000 channels of movies, television
programmes, games, audio books, and music, as well as the famed hospitality of
its multi-national Cabin Crew.

Travel with Emirates also earns passengers
Skywards Miles on the airline’s award-winning frequent flyer programme. Accrued
Skywards Miles can be redeemed for free tickets, travel upgrades or other
benefits.

(Ends)

Blog News

Hualien Earthquake support by Taiwanese Chefs

Post author By Anand
Post date February 9, 2018

In great support to the recent devastated Earthquake in
Hualien, Eastern Taiwan; members and volunteers of the Taiwan Chefs Association
(TCA) lead by Vice President's Chef Alan Ho, Chef Rowson Wong, 15 young chefs
volunteers, members of the Hualien Chefs Association in collaboration with 4
Culinary University's Departments in an effort to support physically, mentally
and providing hot food to community members, rescue workers, army and volunteers
of the affected area.

Volunteers gathered under self funded arrangements and prepared donated food
commodities by the affected County Government for over 500 affected community
members and rescue workers.
Sincere appreciation and many thanks towards all chef volunteers whom have
responded quickly to the effort to provide support to our community members in
Hualien.

Blog News

Let us share our magic for the special International Holy Day: The Chandeleur

Post author By Anand
Post date February 2, 2018

Story:

La Chandeleur is a religious holiday in France that nowadays sees a lot of people eating a lot of crêpes. Now let us ask ourselves the following questions:

Why Crêpes?

Well it is very interesting to know that it was a good way to use up the extra wheat ahead of the new harvest. And symbolically, it looks like a sun, so it was a reason to rejoice as the days started to get longer.

Why February 2^nd?

The date actually marks when Jesus was presented at the temple in Jerusalem. Before becoming a religious holiday, Chandeleur stemmed from several pagan traditions celebrating the fertility of the earth and the beginning of the end of winter.

It's said that in the 5th century, Pope Gelasius I started the Festival des Chandelles on this date, a candlelit procession through the streets of Rome that culminated in placing the blessed candles in the churches. Gelasius linked this custom to crêpes by handing out galettes (a type of salty crêpe) to poor pilgrims who arrived in Rome that day.

Recipe (For 30 Crêpes)

Preparation: 2 hours

Ingredients:

500 g flour

2 tablespoons of sugar

100 g butter

2 g salt

1 l milk

5 big eggs or 6 medium size eggs

Sunflower oil for the fryingpan

1 apple for 2 crepes

20 g butter for 2 crepes

15 g brown sugar for 2 crepes

Method:

Melt gently the butter in a pan.

In a large bowl or in your food processor bowl, pour the flour, salt and sugar.

Add the eggs and whip until you get an homogeneous mixture.

Add slowly the milk while still whipping. Be carefull not to make any lumps at this stage!

Add the melted butter and whip.

You can pour the batter through a strainer to make sure there's no lumps.

Set aside in the fridge for 1 hour.

Meanwhile, adjust the apple, butter and brown sugar quantities according to the number of caramelized apple crepes you want to bake.

Peel and cut the apples in cubes.

Melt the butter in a frying pan and stir fry the apples at high heat

When the apples start to golden, add the brown sugar and cook some more. Set aside.

After one hour, heat the frying pan with some oil, pour a ladle of batter. Once golden underneath, flip the crepes over and cook some more.

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