2 medium eggsbr 165g plain flourbr ½ teaspoon of sugarbr 350ml of semi-skimmed milkbr 1 dstspn of Flora Buttery spread - meltedbr • Mix the eggs, flour and sugar to make a paste.br • Add the milk very slowly just enough so that the mixture coats the back of a spoon.br • Stir in the melted Flora Buttery.br • Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side.br br Fillingbr • 1 tblspn Flora Buttery spreadbr • Pinch of cinnamonbr • 70 g soft light brown sugarbr • 350 gm baking apples—peeled and slicedbr • 250 ml half fat crème fraichebr • Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and after about a minute add the apples.br • Cook for 4-5 minutes so they start to break down. Remove from the heat.br • Lay the crèpes out and divide the apple mixture between them.br • Divide the crème fraiche evenly on top.br • Fold the right and left sides of each crepe and roll up from the open end. br • Sprinkle with caster sugar and glaze under the grill.