Crêpes with applesauce

Melt the butter in a nonstick pan (about 24 cm) over low heat. Then take the pan off the stove.

• 20 g Butter

Meanwhile, while step 1 runs

Meanwhile, put the flour and 1 pinch salt into a mixing bowl and press a well into the middle.

• 125 g Flour
• 1 pinch Salt

Crack the eggs into the well.

• 2 Eggs

Pour in just under half of the milk and whisk from the middle to a thick, smooth batter. This way, no lumps form.

• 100 ml Milk

Gradually stir in the remaining milk until the batter is smooth and runs thinly off the spoon.

• 150 ml Milk

Stir the melted butter from the pan into the batter until it is fully mixed in.

Let the batter rest for about 20 minutes (15 to 30 minutes is fine). This lets the flour swell, so the crêpes stay tender and don't tear.

Meanwhile, while step 7 runs

Meanwhile, mix 2 tbsp sugar and 1 tsp cinnamon in a small bowl.

• 2 tbsp Sugar
• 1 tsp Cinnamon

Meanwhile, while step 7 runs

While the batter rests, spoon the applesauce into a bowl.

• 200 g Applesauce

Let the pan get hot over medium heat for about 2 minutes.

Meanwhile, while step 10 runs

Meanwhile, give the batter a quick stir. The flour settles while it rests.

Add ½ tsp oil to the hot pan and spread it thinly with a paper towel.

• 1 tbsp Vegetable oil

Pour a small ladle of batter (about 70 ml) into the pan and swirl the pan right away until the bottom is thinly covered.

Cook for about 1½ minutes, until the surface is no longer shiny and the edge turns golden brown.

Flip with a spatula and cook the second side for about 1 minute, until golden brown.

Slide the crêpe onto a plate and cover it with a second plate.

The first crêpe is your test: if it's pale, turn the heat up a little. If it's too dark, turn it down. Too thick? Then use a little less batter next time.

Cook the rest of the batter the same way: spread a little oil, pour one ladle of batter, swirl, cook for about 1½ minutes, flip and finish for 1 minute. This makes about 6 crêpes.

Spread the crêpes with applesauce, sprinkle with cinnamon sugar and roll them up. The batter is unsweetened. Filled with savory things, they taste just as good.