Easy
20 minutes
10 minutes
Sift the flour into a bowl. Add the combined eggs, oil, milk and water.
Slowly whisk until smooth and strain into a jug to remove lumps. Allow the batter to rest for 1 hour.
Drizzle thin slices of apple with lemon juice to prevent the apple from discolouring.
Heat a small pan over a medium heat, add a small knob of batter and swirl it around to evenly cover the base of the pan.
Add 3 slices of apple to the pan and cover with 3 to 4 tablespoons of batter to evenly cover the base of the pan.
When the edge is lightly browned, carefully lift the crepe with a spatula or with your fingertips.
Cook until browned. Remove and grind generously with cinnamon sugar.
Serve warm with thinly sliced Emmenthal and fresh figs.
