Apple Crepe with Cinnamon Ice Cream

Chef Gary Lim heads Tapas the Oyster Bar and is also the F&B manager of Micasa All-suite Hotel, which he joined in March 2002. He has been in the industry for some 20 years.


IngredientsPancake:

100g flour
250ml milk
2 eggs
1 egg yolk
A dash of salt
A dash of sugarCinnamon Ice Cream:
100ml vanilla ice cream
2g cinnamon powderApple filling:
2 green apples
20g custard powder
1 lime, extract juice
1g cinnamon powder
50g sugar

Method

To make the pancake: Whisk the ingredients to form a smooth batter. Make thin pancakes on a non-stick pan.To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder. Stick the ice cream back in the freezer for a while before serving.To make the apple filling: Peel, core and dice apples. Put in a pot and saute in its own juice until soft. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder. Mix well before removing from heat.To assemble, spoon some apple filling onto a pancake and roll it up. Place on a plate and top with a scoop of the cinnamon ice cream.