A Pink Lady® apple twist on the classic crêpe suzette recipe.
For the crepes, put the flour and vanilla seeds into a bowl and add the eggs. Gradually whisk in the milk and butter until a smooth batter is formed.
Heat a large frying pan and brush with more melted butter. Pour in a ladleful of the batter, swirl the pan to make a thin large crepe and cook for 1-2 minutes, turning halfway until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large or 8 small crepes in total.
For the apple sauce, put the orange juice, lemon and orange zest, sugar and cardamom pods into the frying pan and bring to the boil. Then gradually add the melted butter, stirring until combined. Add the apples and pancakes and gently warm through, tossing in the sauce. Serve immediately.