Number of servings: 10

These pancakes are made with a whole-wheat batter and are filled with a delicious fruit mixture.

Ingredients:

• 115 g (4 oz) / 250 ml (1 cup) plain whole-meal flour

• 300 ml (1/2 pint) / 300 ml (1 1/4 cups) skimmed milk

• 1 egg, beaten

• 15 ml (1 tbsp) sunflower oil, plus extra for greasing

• Half-fat crème fraîche, to serve (optional)

• Toasted nuts or sesame seeds, for sprinkling (optional)

Filling:

• 450 g (1 lb) cooking apples

• 225 g (8 oz) blackcurrants

• 30-45 ml (2-3 tbsp) water

• 30 ml (2 tbsp) demerara sugar

Directions: To make the pancake batter, put the flour in a mixing bowl and make a well in the centre. Add a little of the milk with the egg and the oil. Beat the flour into the liquid, then gradually beat in the rest of the milk, keeping the batter smooth and free from lumps. Cover the batter and chill while you prepare the filling. Quarter, peel and core the apples. Slice them into a pan and add the

blackcurrants and water. Cook over a gentle heat for 10-15 minutes until the fruit is soft. Stir in enough demerara sugar to sweeten. Lightly grease a non-stick pan with just a smear of oil. Heat the pan, pour in about 30 ml (2 tbsp) of the batter, swirl it around and cook for about 1 minute. Flip the pancake over with a palette knife and cook the other side. Put on a sheet of kitchen paper and keep hot while cooking the remaining pancakes. Fill the pancakes with the apple and blackcurrant mixture and roll them up. Serve with a dollop of crème fraîche, if using, and sprinkle with nuts or sesame seeds, if liked.

Recipe and photo: The fat-free cook’s collection, editor LB.