This recipe comes to us courtesy of Jean-Marie Rolland, head chef and owner of the Ti Lichous restaurant in Nantes in Brittany.
For the batter:
A pinch each of salt, baking powder and vanilla sugar
a half liter of milk
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
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!