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recipe of crepe www.cuisine-francaise.org

recipe of crepe www.cuisine-francaise.org

N° 248 PIERRETTE’S GUIDE , Breton Crêpes with Caramelized Apples

Preparation Time: 15 minutes Cooking Time: a few minutes for each crêpe

 

INGREDIENTS: FOR THE CRÊPE BATTER

2 cups (½ liter) milk
3 cups (300 g) flour
? cup (125 g) sugar
3 eggs, 3 ½ tablespoons (50 g) butter, a pinch of salt

FOR GARNISH:

5 red apples
7 tablespoons (100 g) butter
Powdered cinnamon
? cup (120 g) sugar
1 ¼ cups (30 cL) dry cider
½ glass of Calvados

PREPARATION:

 In a shallow dish, beat 3 eggs with the flour, 1 cup (100 g) of sugar, and a pinch of salt. Slowly add the milk and the softened butter to obtain a smooth crêpe batter. Leave to stand for one hour. Next, make the thin crêpes using your crêpe pan. Lightly grease the pan before pouring the batter on it. Keep the crêpes warm.

FOR GARNISH :

 Peal the apples and cut them into small pieces. Brown the apple pieces in 2 tablespoons (30 g) of butter.  Sprinkle with ½ cup (100 g) of sugar and then add the butter, Calvados, and cider.

Garnish the crêpes with the apple preparation and keep in a warm place until eady to serve.  Drizzle some syrup on each plate and place the crêpe on top.

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