Step 1

In a mixing bowl add flour and salt. Whisk to combine. Then add milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.

Step 2

Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).

Step 3

Repeat Step 2 until you've used all the batter.

Step 4

On a serving plate fold crepes into triangles and layer one on top of the other. Thinly slice your apple and layer the pieces in between the folds as desired. Top crepes with sliced grapes, pomegranate seeds and sprinkle with icing sugar for a winter wonderland effect. Serve with maple syrup, remaining sliced apple, more grapes and pomegranate seeds.