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Apple Crumble Crêpe with Ricotta

Apple Crumble Crêpe with Ricotta

If you love apple crumble and crêpes, this recipe brings the best of both worlds together. A delicate pea flour crêpe wraps around creamy ricotta and warm, caramelised cinnamon apples, all finished with an irresistible golden, buttery crunch. You won’t want to give this one a miss!

Time to Make: 45 minutes

Servings: 2–3

Ingredients

For the Crumble

  • 20g demerara sugar
  • 20g Plant S Yellow Pea Flour
  • 15g cold butter, diced
  • Pinch of lemon zest

 For the Caramelised Apples

  • 1 apple, peeled and diced
  • 20g sugar
  • 20g butter
  • Pinch of cinnamon
  • Pinch of salt

 For the Crêpe Batter

  • 80g Plant S Yellow Pea Flour
  • 80–100g water (for a runny consistency)
  • Pinch of salt

 For Assembly:

  • 80g ricotta
  • Additional ricotta for garnish (optional)
  • Caramel for drizzling (optional)

Method

Make the Crumble

  1. Pour the demerara sugar, yellow pea flour, cold diced butter, and lemon zest into a bowl and mix them all together.
  2. Rub the butter into the dry ingredients using your fingertips until it forms a crumbly texture.
  3. Transfer to the freezer to chill while you prepare the rest of the recipe.

 Caramelise the Apples

  1. In a dry pan, heat the sugar over medium heat until it starts to melt and caramelise.
  2. Add the diced apple, stirring to coat it in the caramel. Allow it to cook slightly.
  3. Stir in the cinnamon and salt, then add the butter and mix well until fully combined.
  4. Continue cooking until the apples reach your desired consistency. When they’re ready, set them aside.

 Bake the Crumble

  1. Preheat the oven to 170°C.
  2. Remove the crumble from the freezer and spread it evenly on a lined baking tray.
  3. Bake for about 7 minutes or until golden brown. Then, set it aside to cool.

 Make the Crêpes

  1. In a bowl, whisk together the yellow pea flour, water, and salt until the batter is smooth and runny.
  2. Heat a non-stick pan over medium heat and add a little oil or ghee butter to prevent sticking.
  3. Pour a portion of the batter into the pan, tilting it to spread evenly into a thin layer.
  4. Cook until the edges start to lift, then flip and cook the other side.
  5. Repeat for 2–3 crêpes.

 Assemble the Dish

  1. Place a crêpe on a serving plate.
  2. Spread about 60g of ricotta in the centre in a square shape.
  3. Fold the sides of the crêpe over the ricotta to create a square parcel.
  4. Spoon the caramelised apples over the top.
  5. Sprinkle the baked crumble generously on top.
  6. Optionally, add a quenelle (a smooth, oval-shaped scoop) of ricotta on top and drizzle with caramel for a more professional finish.