Serves 2

What you need:
Crepe:
1 egg
1 dessertspoon flour
150ml /¼ pint low fat milk
½ tablespoon olive oil

Filling:
2 eating apples, peeled, cored and chopped
2 fresh apricots
4 cloves

Garnish:
Toasted sliced almonds
Icing sugar

What you do:
Combine ingredients for crepe in a blender to make a smooth batter. Leave to stand at room temperature for one hour. In a saucepan, stew the apple, apricot and cloves until puréed, then remove the cloves. Cook the crepes in a hot frying pan with a little olive oil. Fill the hot crepes with the apple and apricot mixture and garnish with toasted almonds, then dust with icing sugar.

Supplied by Noel Ryan, Wineport Restaurant, Glasson, Co. Westmeath for the 1995 Happy Heart Eat Out Campaign.