It’s Thursday Morning.
No school today.
That means I can sleep in and won’t be disturbed right?
It’s 05h30 and I’m woken up by nephew shouting at the top of his lungs, “GRANDPA! GRANDPA! IS THE ALARM ON? WE WANT TO GO DOWNSTAIRS!!”
Doors open and immediately slam shut. The television starts blaring in the background.
“Are you ready kids?”
“Aye aye, Captain!”
“I can’t hear you!!”
“AYE AYE, CAPTAIN!!”
Between 05h30 and 07h00 I half hear random conversations as I try my hardest to fall back asleep.
Children’s laughter and running. “Hahaha, Joel! You didn’t catch me!” my niece says right in front of my bedroom door.
“Yes I did!” my nephew replies.
I hear a body collide hard against a door.
I wait for the wailing that should soon follow.
That’s a first! I guess these children are finally starting to grow up.
“Did you eat your breakfast?”
“Brush your teeth!”
“Where’s your school bag?”
“Are you ready for school?”
I can now here them outside walking toward the car.
“I don’t like our principle.” my nephew complains.
“Why not?” my mother asks.
“He’s mean and scary.”
my mother, sounding amused, sarcastically responds, “oh, dear!”
The gate bellows like a giant as it slowly opens in lethargy.
The smooth sound of the car’s engine can be heard as my mother apprehensively reverses out of the driveway as if she’s never done it before.One would think that after 16 years of driving in and out of our driveway my mother would be less anxious.
Silence resumes and I revel in it. I try my hardest to fall asleep but fail. I accept the fact that I won’t go back to my yummy, sleepy dreams. Sluggishly, I get out of bed and walk toward the kitchen.
Salted Caramel Apple Crepes
- 1 1/2 cups flour
- pinch of salt
- 1 tsp castor sugar
- 2 eggs
- 1 cup milk
- 3/4 cup water
- 1 tsp vanilla extract
- 2 tbsp canola/vegetable oil
salted caramel apple sauce
- 1/2 cup brown sugar
- 1/2 cup (100g) salted butter diced
- 1/2 cup cream
- 2 medium sized apples (I like using granny smith) cored and diced.
- generous pinch of course sea salt
- 1/4 tsp vanilla extract
- Mix all the dry ingredients for the crepes in a bowl.
- In a separate bowl whisk all the wet ingredients for the crepes well.
- Slowly combine the wet ingredients to the dry. Stirring well to prevent lumps.
- Once well mixed and lump free leave to the side to rest while you make the caramel sauce.
- If the batter still has lumps, pass through a sieve into a bowl to get rid of them.
- For the caramel place the sugar into a saucepan over a medium heat with a little bit of water.
- Wait and watch the sugar carefully as it melts and turns into caramel.
- Be careful not to touch or disturb the sugar a lot during this time as it won’t melt properly and the caramel will have little sugar crystals and it won’t be smooth.
- While the sugar is melting, gently heat the cream in another saucepan.
- Once the cream is warm and the sugar is melted, slowly add the cream to the sugar whisking constantly.
- Once it’s well combined add the butter and the apples and stir.
- At this point lower the heat to the lowest setting and add the salt and vanilla extract.
- After the apples are slightly cooked, remove from heat.
- To make the crepes, place a non stick pan on a medium to high heat with a tiny knob of butter.
- When the pan is nice and hot add a small ladle full of batter and swirl the pan to evenly coat it.
- Once the crepe is cooked on both sides plate it.
- Add some of the salted caramel apple sauce onto the crepe and fold it over.
- Serve with a dollop of Greek or plain yogurt or crème fraîche.