Toffee Apple Crepes

For the crepes, crack your egg into a mixing bowl, whisking in your milk.

Add your flour and Mornflake Superfast Oats (blend Superfast Oats in a blender to make fine oats), whisking through well so you have a smooth batter.

Set the batter aside, covered, in the fridge, for 30 minutes.

In that time, peel and core your apples, cutting in half. Steam them for 15 minutes, or until they’ve started to go soft.

For the toffee sauce, microwave your butter and sugar on high heat for 1-2 minutes, until the butter has melted.

Once the butter has melted, mix the butter and sugar together, then microwave again, keeping a close eye, until the mixture starts to bubble (but don’t let it overflow). Remove from the microwave, then mix through your cream and a pinch of salt. Set aside to cool slightly.

Once your crepe batter has been sat for 30 minutes, add your large non-stick frying pan to the medium heat and melt 1 tsp of butter in the pan, wiping away the excess with a piece of kitchen roll.

Once the pan is hot, add a small ladle of batter to the pan, tilting to cover the base of the pan completely. Cook until the top of the pancake has turned matte, then flip and cook on the other side for a 30 seconds – 1 minute or until slightly browned.

Fold the crepe in half, then in half again, and add to a plate.

Warm your toffee sauce up for 30 seconds in the microwave, then top your crepe with one of your half apples, and drizzle over 2 tbsp of your toffee sauce – serve on it’s own, or with yoghurt or cream.