Apple Crepes with Apple Sorbet

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Apple Crepes with Apple Sorbet
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
493
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories493 kcal(23 %)
Protein4.1 g(4 %)
Fat11.1 g(10 %)
Carbohydrates82 g(55 %)

Ingredients

for
4
For the sorbet
500 grams sour Apple
1 piece Cinnamon stick
120 grams sugar
125 milliliters Apple juice
125 milliliters dry Cider
Juice (of 1 lemon)
For the sauce
Juice (of 1 lemon)
30 grams butter
250 grams Apple
1 tablespoon raisins
1 tablespoon toasted slivered almonds
3 centiliters Calvados
1 teaspoon sugar
butter
2 centiliters Marsala wine
For the crepes
75 grams Pastry flour
5 tablespoons milk
2 tablespoons water
salt
1 teaspoon sugar
1 egg
1 teaspoon butter
butter (for the pan)
to garnish
Lemon balm
How healthy are the main ingredients?
AppleAppleApple juicesugarraisinssugar

Preparation steps

1.

For the sorbet, rinse the apples, quarter, core and puree in blender. Bring apple juice, cider, cinnamon and sugar to a boil. Cool the syrup and pour through a fine sieve. Stir the lemon juice into the apple puree and the cooled syrup. Pour the mixture into a large metal bowl and place in the freezer. After about 30 minutes, whisk the mixture and return to the freezer. Continue stirring every 30 minutes until mixture is the consistency of sorbet.

2.

For the sauce, heat the lemon juice and butter in a saucepan. Peel the apples, quarter, core and cut into slices. Add to the saucepan and cook until softened, mashing with a spoon. Stir in the raisins and almonds. Stir in the Calvados and allow to cool. Stir in sugar, a little butter and Marsala.

3.

For the crepes, place the flour, a pinch of salt and sugar in a bowl. Mix the milk with water and stir into the flour with a whisk. Whisk in the eggs and melted butter until smooth. Let stand for 10 minutes.

4.

Pour the batter in portions into the hot butter and cook until golden.

5.

Place apple slices over half of each crepe and fold over. Pour over the sauce and serve with apple sorbet. Garnish with lemon balm leaves.