Breton Crêpes with Caramelized Apples
Preparation Time: 15 minutes
Cooking Time: a few minutes for each crêpe
for the crêpe batter
2 cups (½ liter) milk
3 cups (300 g) flour
? cup (125 g) sugar
3 ½ tablespoons (50 g) butter
a pinch of salt
5 red apples
7 tablespoons (100 g) butter
? cup (120 g) sugar
1 ¼ cups (30 cL) dry cider
½ glass of Calvados
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.
– 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 ready to serve.
– Drizzle some syrup on each plate and place the crêpe on top.