A French classic
March 24, 2015Advertisement
For the batter:
A pinch each of salt, baking powder and vanilla sugar
a half liter of milk
2 eggs
40 grams of butter melted with 30 ml milk
To that mixture add
500 grams wheat flour
250 grams sugar
Mix until creamy, but still runny. Add a little water if necessary.
For the topping:
2 fresh apples, peeled, cut into pieces and cooked until soft, but not mushy
Caramel:
150 grams sugar
50 ml water
heat on a low flame for around 10 minutes until it caramelizes
Add 75 grams cream and
a pinch of fleur-de-sel
Allow to cool
Put a pat of butter on the warm crêpe, top with the apples and caramel. Fold up the crepe and enjoy!